Chongol Ori

A nourishing dish of duck baeksuk simmered with medicinal herbs and served with savory nurungji. The combination of tender duck meat, rich herbal broth, and crispy yet chewy nurungji is exquisite. Enjoy the duck meat with the warm broth, and savor the glutinous rice nurungji as a special treat. It tastes even better with kimchi.

A nourishing dish made by simmering native chicken with various medicinal herbs for a long time, and adding savory nurungji. The chewy texture of the native chicken, the deep herbal broth, and the crispy nurungji create an excellent harmony. Enjoy the chicken first, and finish with the thick broth and nurungji for a hearty meal. Dip in salt or eat with kimchi.

A nourishing dish of duck baeksuk boiled with옻나무 (a type of tree) and added with savory nurungji (scorched rice). Recommended for those without allergies to 옻닭/오리 (chicken/duck with 옻). The unique deep and refreshing taste of 옻 permeates the duck broth, and the tender duck meat blends with the crispy nurungji. Eat the duck meat while it's hot, and fill your stomach with the broth and nurungji.

A nourishing dish of native chicken baeksuk boiled with 옻나무 (a type of tree) and served with savory nurungji. Caution is advised for those sensitive to 옻 components. Enjoy the harmonious blend of the subtle 옻-flavored rich broth, chewy native chicken, and crispy nurungji. First, enjoy the chicken, and finish with the hearty nurungji porridge.

Thinly sliced duck meat grilled directly on a hot plate. You can enjoy the savory and nutty flavor of the duck meat; it becomes crispy on the outside and tender on the inside when grilled. Grill on a hot plate and enjoy with ssam vegetables, ssamjang (dipping sauce), garlic, etc.

Smoked duck meat, usually served in slices. It has a characteristic smoky aroma and a moist, tender texture. Served warm or cold, it is best enjoyed with mustard sauce or ssam vegetables.

A dish made by stir-frying duck meat and deodeok (a type of root vegetable) in a spicy sauce. The nutty flavor of the duck and the fragrant deodeok, combined with the spicy and sweet sauce, create an addictive taste. It is stir-fried on a grill and eaten hot, and is even more delicious with rice or ssam vegetables.

A Korean-style braised chicken dish made with chicken, potatoes, carrots, and other vegetables simmered in a spicy gochujang sauce. It features tender chicken, fluffy potatoes, and a spicy yet deep sauce flavor. It's good to eat hot with rice, or to stir-fry rice in the remaining sauce.

A set menu where you can enjoy both duck sirloin and smoked duck. You can taste two flavors at once: the savory and nutty grilled duck sirloin and the moist and fragrant smoked duck. Enjoy each dish in various ways with ssam vegetables, sauces, etc., according to your preference.

A set menu where you can enjoy both the savory duck sirloin and the spicy duck and deodeok jumulleok. Experience two different seasoned flavors with the harmony of savory duck sirloin and sweet and spicy jumulleok. Enjoy alternating between the savory and spicy flavors, or have it generously with ssam vegetables.

A set menu featuring both smoked duck and spicy duck and deodeok jumulleok. The contrasting flavors of the tender, smoked duck and the stimulating spicy jumulleok offer an intriguing taste experience. Enjoy each dish separately or as a hearty meal with rice and ssam vegetables.

A special menu where you can enjoy three types of duck dishes: duck sirloin, smoked duck, and duck and deodeok jumulleok. Experience the diverse charms of duck meat at once, from savory grilled, moist smoked, to spicy jumulleok. It is ideal for a group to share and enjoy a generous portion of various duck dishes.

A traditional Korean side dish or appetizer made by mixing acorn jelly with vegetables and a seasoning sauce. The chewy and soft texture of the jelly is combined with a sweet and sour, savory sauce and crisp vegetables. Served chilled, it makes a great accompaniment to makgeolli or soju.

A Korean-style pancake made by pan-frying a flour batter with green onions, seafood, etc. It is crispy on the outside and moist on the inside, with the fragrant taste of green onions and the savory flavor of seafood. It is dipped in soy sauce and is a representative dish to enjoy with makgeolli on a rainy day.

A refreshing cold noodle dish made by topping buckwheat noodles with various vegetables, garnishes, and a spicy, tangy sauce. The chewy buckwheat noodles, crisp vegetables, and refreshing sweet and sour sauce create an appetizing dish. It is often mixed and shared among several people and pairs well with meat dishes.

A dish made by mixing boiled whelks with vegetables in a spicy and sour sauce. Sometimes served with somen noodles. It features chewy whelks, crisp vegetables, and a strong spicy and sour sauce. It is popular as a side dish for drinks, and is even more delicious when mixed with added somen noodles.

A representative Korean stew made by dissolving doenjang (soybean paste) and simmering various vegetables and tofu in a ttukbaegi (earthenware pot). It has a savory and deep doenjang flavor with a hint of spiciness, and can be enjoyed hot from the ttukbaegi. It's a soul food for Koreans, eaten with rice.

A traditional Korean distilled liquor made primarily from rice, barley, etc. It has an alcohol content of about 16-20%. It is characterized by its clear and clean taste, with a slight sweetness and alcohol aroma. Drunk chilled, it is a popular alcoholic beverage enjoyed with Korean food.

Various types of beer, generally referring to lager-style beer. It has a cool and refreshing taste with carbonation. Drunk chilled, it is an alcoholic beverage that pairs well with any food.

A traditional Korean alcoholic beverage made from fermented rice. It refers to Makgeolli produced in the Seoul region. It has an alcohol content of about 6-8%. It is smooth and slightly thick, characterized by a sweet and sour taste with a fizzy carbonation. Shake to mix the sediment, then pour into a chilled Makgeolli glass and drink. It pairs well with savory pancakes (jeon) or spicy dishes.

A Korean medicinal liquor made with about 10 kinds of medicinal herbs such as ginseng and goji berries. It is smooth and fragrant, with a subtle sweetness and the aroma of medicinal herbs. Drunk warm or cold, it is a preferred drink for those who care about their health.

A traditional Korean liquor made primarily from the fruit of the hawthorn tree (sansaberry). It has a sweet and sour yet clean taste, with the unique aroma of hawthorn berries. The alcohol content is relatively low. It is usually drunk chilled and is good to enjoy with light meals.

A fruit wine made by fermenting bokbunja (Korean wild raspberry). It has a deep red color, a sweet and slightly sour taste, and a strong unique aroma. It is usually drunk chilled and pairs well with meat dishes or desserts.

A clear Korean rice wine made by purifying rice and fermenting it at low temperatures. It is characterized by a clean and crisp taste, with a subtle sweetness and smooth finish. It is lighter than soju and clearer than makgeolli. Drink it chilled; it pairs well with seafood or light dishes.

A general term for a variety of non-alcoholic beverages, including carbonated drinks and juices. The taste and refreshment vary depending on the type of beverage. Enjoy to quench your thirst or with a meal.

Freshly cooked white rice served in a bowl. It is characterized by its soft, chewy texture and mild flavor. It is a staple food served with all Korean dishes.