Eoga Indukwon Branch

A dish made by steaming various fresh seafood (clams, shrimp, squid, etc.) and vegetables like bean sprouts and crown daisy in a spicy sauce. The chewy texture of the seafood, crunchy vegetables, and spicy-sweet sauce are well-balanced. It is usually a dish for sharing and is enjoyed with rice or as a side dish with drinks.

A Korean seafood dish steamed with tender monkfish, crunchy bean sprouts, crown daisy, and other vegetables, along with monkfish roe and gon-i (innards) in a spicy sauce. Monkfish is characterized by its clean and tender taste, while bean sprouts and crown daisy add a crunchy texture. It is usually enjoyed with rice or as a side dish with drinks.

A Korean seafood soup made by simmering fresh pollack, bean sprouts, radish, and crown daisy in a clear broth. The refreshing and clean taste of pollack is excellent, and the spicy and refreshing soup is its characteristic. It is usually eaten with rice and is also popular as a hangover soup.

A Korean seafood dish stir-fried with chewy squid (jjukkumi) and spicy gochujang sauce with vegetables. It is characterized by its spicy yet sweet flavor, and the firm texture of the squid is excellent. It is usually eaten with rice or made into fried rice. It is also popular as a side dish with drinks.

A traditional Korean noodle dish made by adding kalguksu noodles to a refreshing and clean broth made from fresh clams. The unique refreshing taste of clams and the chewy noodles are well combined. It is a hearty meal and tastes even better with kimchi.

A Korean pancake made by pan-frying various fresh seafood (shrimp, squid, clams, etc.) and vegetables like chives and carrots with a flour batter until golden brown. It has crispy edges, a moist interior, and a rich seafood flavor. It is enjoyed dipped in soy sauce or as a side dish with makgeolli.

A traditional Korean porridge made by boiling finely ground cooked red beans into a thick porridge with small rice ball-shaped dumplings (tteok) made of glutinous rice. It is characterized by its sweet yet savory red bean flavor. It is usually enjoyed as a winter delicacy or a healthy meal and is eaten warm.

A traditional Korean noodle dish made by boiling chewy kalguksu noodles and saealshim (glutinous rice cake balls) in a rich broth made from finely ground red beans. The savory and sweet flavor of the red beans permeates the noodles and rice balls, creating a deep taste. It is popular as a winter delicacy and makes for a hearty meal.

A large Korean dumpling steamed with a generous filling of meat and vegetables inside a thick and chewy dumpling skin. It is full of filling, offering a satisfying chew, and is characterized by its clean yet savory taste. It can be eaten on its own or added to soup dishes.