Chami Ppeun Dwaeji

Fresh, unfrozen pork neck. It has less fat than pork belly, making it light and allowing you to enjoy the meat's original flavor and chewy texture.

Pork belly grilled on a large cast iron lid. The fat drains away, leaving the outside crispy and the inside moist. It's even more delicious when grilled with kimchi and bean sprouts.

Fresh, domestic fresh pork belly grilled on a cast iron lid. It's not frozen, so it's juicy and has a richer flavor.

Thinly sliced pork belly is quickly grilled on a cast iron lid. It's tender because it's thin and cooks quickly, so you can eat it right away without waiting.

A dish of thinly sliced beef brisket, grilled and eaten. The combination of fat and lean meat creates a savory and tender texture.

Grilled chadolbagi, which is the cut from below the rib bones of the cow's chest. The white fat layer is firm and nutty, with a uniquely chewy texture.

A representative Korean meat dish of marinated beef, grilled and eaten. The sweet and savory marinade is well-absorbed into the meat, making it a favorite for all ages.

A beef bulgogi dish served in an individual earthenware pot. It comes with a light broth, glass noodles, and mushrooms, perfect for mixing with rice.

Pork stir-fried in a spicy gochujang sauce. The crispiness of the vegetables, the chewiness of the pork, and the spicy sauce make it a popular side dish for rice.

A savory stew made by simmering traditional Korean fermented soybean paste. It contains vegetables like tofu, zucchini, and onion, giving it a light and deep flavor.

A stew made by simmering well-fermented kimchi and pork. It features a spicy and refreshing broth and is one of the most popular meal choices for Koreans.

Buckwheat noodles enjoyed cold. You can choose between 'Mul Naengmyeon' with a cool, icy broth or 'Bibim Naengmyeon' mixed with a spicy sauce. It's a great palate cleanser after eating meat.

Noodles served in a clear anchovy broth. Topped with ingredients like zucchini, carrots, and seaweed flakes, it has a light and clean taste that can be enjoyed without feeling heavy.

After grilling the meat, ingredients, kimchi, and rice are stir-fried together on the cast iron lid. The flavor of the scorched rice at the bottom is a special treat.

A small portion of Janchi Guksu, perfect for a light meal after your main course. The warm broth is a great way to finish your meal.

Noodles served in a cool and tangy dongchimi (radish water kimchi) broth. Its clean taste cuts through richness and aids digestion.