Cheongnyeon Udam

A Jeju specialty dish served with boiled pork slices over a rich pork bone broth. The broth is savory and clean, and the soft noodles and meat harmonize well. · Enjoy a hearty meal with meat alongside hot broth.

Noodles made with basic meat broth, enhanced with spicy seasoning for a sharp and hearty flavor. Suitable for those needing to cure a hangover or who prefer spicy food. · The deep flavor of the rich broth is combined with spiciness.

A dish where boiled noodles are mixed with spicy and sweet gochujang sauce and vegetables. It features a refreshing and stimulating taste that whets the appetite. · Often enjoyed cold, mixed with sauce without broth.

A traditional Korean noodle dish made with thin wheat noodles in a clear anchovy broth. The clean and refreshing broth is excellent. · Enjoy simply and warmly with kimchi or seasoning.

A dish made by filling thin flour wrappers with a mixture of minced meat and vegetables. Each bite is filled with juice and the flavor of the ingredients. · A side dish that is good to dip lightly in soy sauce and eat with noodles.

A platter set where you can taste various cuts of carefully selected 1+ grade domestic pork at once. Enjoy a variety of textures and flavors. · Grill directly on the table grill and eat dipped in salt or ssamjang.

This is the pork belly cut, with layers of fat and lean meat, and is the most preferred barbecue menu for Koreans. The savory flavor of the fat is outstanding. · Grill until golden brown and eat wrapped in lettuce or perilla leaves.

This is the lean meat from the pork neck, with less fat than pork belly, making it clean-tasting and tender. When sliced thickly and grilled, it offers a steak-like texture. · Good for enjoying the clean meat flavor.

This is a special cut from the pork neck, produced in small quantities. The dense fat between the lean meat provides a crispy, chewy texture and a rich, savory flavor. · Enjoy the unique texture while grilling.

A platter menu allowing you to taste various cuts of beef. Experience the flavors of different cuts at a reasonable price. · It is best to eat it while the juices are still alive, lightly grilled on the grill.

Located on the back of the cow, this cut is tender and juicy, making it popular for grilling. It is characterized by its savory umami flavor. · Enjoy the original flavor by grilling moderately and dipping in salt.

This cut is located above the front leg of the cow, characterized by its leaf-like marbling and a central tendon. You can feel the chewy texture and subtle beef aroma. · The savory flavor that emerges with each chew is excellent.

This is the meat from between the rib bones. It has a good chewiness and the richness of the fat combines to create a deep meat flavor. · Recommended for those who enjoy a chewy texture.