Eolangchu

A dish where mackerel and radish are thoroughly braised in a spicy sauce. The mildness of the plump mackerel and the savory flavor of the radish, which has absorbed the sauce well, combine to make it a great dish to eat with rice.

A representative Korean fish dish where tender cutlassfish is braised in a spicy and savory sauce. The spicy broth and tender fish meat stimulate the appetite, and advance reservations are required.

A spicy stew made with pollock (frozen pollock) and its innards (gonads, roe, etc.). It features a refreshing and deep broth flavor, and you can enjoy the chewy texture of the innards.

A dish made with sugure, the gelatinous part between the cow's hide and meat. It has a unique chewy and elastic texture, and becomes more savory the more you chew.

A dish made by shaping minced meat with various seasonings into a떡 (tteok) like shape and grilling it. It's good for all ages due to its sweet and savory seasoning and the tender texture of the meat.

A jeon (pancake) dish made by shaping minced meat and vegetables into balls, coating them in egg batter, and pan-frying. It's nutty on the outside, moist on the inside, and rich in juices.

A dish made by deboning jokbal (pig's trotters), pressing the meat, solidifying it, and slicing it thinly. It's eaten cold and characterized by its chewy and bouncy texture, pairing well with saeujeot (salted shrimp).

A dish made by filling thinly pan-fried buckwheat batter with a spicy filling of kimchi, glass noodles, and vegetables, then rolling and grilling it. It offers a good harmony between the nutty flavor of buckwheat and the spicy filling.

Tofu pan-fried until golden brown. It's slightly crispy on the outside and soft on the inside, allowing you to enjoy the original mild and nutty flavor of tofu.

Warm white rice. This is the basic rice for a Korean meal, eaten with stews or side dishes.