DaeHeung SonKalguksu

A dish made by thinly slicing flour dough with a knife and boiling it in a broth made from anchovies, etc. The broth is refreshing and light, and the noodles are soft. It is usually eaten with freshly made kimchi.

A dish made by boiling kalguksu (noodles) and sujebi (torn dough) together. You can enjoy the different textures of noodles and sujebi in one bowl. The broth is light and savory.

A traditional Korean soup dish made by tearing pieces of flour dough thinly by hand and boiling them in broth. It is characterized by its soft yet chewy texture, and the warm, light broth is satisfying.

A set menu featuring Hwangtae, dried pollack that has been repeatedly frozen and thawed in the winter wind. Hwangtae soup or grilled Hwangtae is served with rice and side dishes, making for a hearty meal. It has a nutty and deep flavor.

One of the most famous soju brands in Korea. It is a clear liquor distilled from fermented rice, etc., with an alcohol content of about 16-17%. Its clean aftertaste makes it a great pairing with soup dishes.

Korea's representative lager beer brand. It has excellent refreshment and a light taste, making it great to drink cold. It refreshes your palate when paired with spicy or hot food.