Cheongmaru

A duck dish simmered for a long time with various herbal medicinal ingredients. The broth is deep and savory, and the meat is tender. It's good to enjoy as a nourishing meal and is eaten dipped in salt.

A dish of duck meat, with excess fat removed through smoking, then grilled. It has a chewy and savory texture with a subtle smoky aroma. It pairs well with mustard sauce or pickled radish wraps.

A dish where duck meat is stir-fried with a spicy and sweet gochujang sauce. The tender duck meat and the non-irritating spiciness stimulate the appetite. After finishing, it's a delicacy to stir-fry rice in the remaining sauce.

A dish where fresh duck meat is grilled without seasoning to enjoy its original flavor. It is characterized by its nutty, savory, and chewy texture. Served with salt dip or wrapped in lettuce.

A dish made by braising semi-dried pollack (cod) in a spicy sauce. The chewy cod meat and the spicy, sweet sauce pair well with rice. It's even more delicious eaten with seaweed or bean sprouts.

A Korean-style pancake generously filled with green onions. It is crispy on the outside, moist on the inside, and has a fragrant green onion flavor. It's perfect for dipping in soy sauce or as a snack with makgeolli.

A special set meal served with various side dishes and soup. It's a meal menu where you can enjoy comforting and diverse flavors like a home-style meal.

A neat Korean set meal consisting of basic side dishes and soup. You can have a satisfying meal at an affordable price.

A representative Korean stew made by adding well-fermented kimchi, pork, and tofu. Its spicy and refreshing broth is excellent and enjoyed as a meal with rice.

A savory stew made by dissolving Korean traditional soybean paste and adding ingredients like tofu and zucchini. It has a salty and deep flavor and is easily digestible. It's delicious when mixed with rice.

A soup dish made by tearing pieces of flour dough into a clear broth made from anchovies, etc., and boiling it. It is characterized by its chewy dough texture and refreshing broth. Served with kimchi.

Basic rice served in a bowl. It is eaten with stews or other dishes.

Rice cooked and served in a hot stone pot. After removing the rice, you can add hot water to make scorched rice (sungnyung), which has a savory flavor.

Korea's representative distilled liquor, characterized by its clear and clean taste. The alcohol content is usually around 16-20%, and it pairs well with various Korean dishes.

A drink that allows you to enjoy refreshing carbonation and a cool finish. It refreshes the palate when consumed with oily or spicy food.

A traditional Korean rice wine made by fermenting rice. It has a milky color, a sweet and smooth taste, and a slight carbonation. It pairs very well with jeon (pancakes).

A clear liquor (cheongju) made by fermenting thinly sliced rice at low temperatures. It has a clean and smooth taste, pairing well with fish dishes or light snacks.

A fruit wine made by aging plums. Its sweet and fragrant plum aroma stimulates the appetite, and it is a smooth drink to enjoy.

A fruit wine made from bokbunja (Korean wild raspberry). It has a deep red color and is characterized by its sweet and rich fruit flavor. It is also popular as a health drink.

A traditional Korean medicinal liquor made by adding various beneficial herbal ingredients and rice. It has a unique subtle aroma and a smooth taste, making it good to pair with meals.

Carbonated drinks like cola or cider. They add refreshment to your meal or serve as a palate cleanser.