Eomason Dakgalbi

Boneless domestic chicken thigh meat, grilled. It is chewy and tender, and can be enjoyed with a choice of salt, gochujang, or soy sauce seasoning. Served with doenjang jjigae for a hearty meal.

A clear broth dish made by boiling a whole chicken. The broth is refreshing and light, making it a good nourishing meal. After eating the chicken, adding kalguksu or porridge is a delicacy.

Thinly sliced meat and crunchy bean sprouts stir-fried in a spicy sauce. The savory meat and the texture of the bean sprouts blend well. Popular as both a side dish for drinks and a meal.

Buckwheat noodles mixed with various vegetables and a spicy, tangy sauce, served on a large tray. Great to eat with dakgalbi or meat dishes, and good for sharing among many.

A dish of chewy pollack sashimi seasoned spicy, served over buckwheat noodles. The combination of chewy pollack and savory buckwheat noodles is excellent. Enjoy with a cool and savory broth.

Rice balls made by mixing rice with seaweed flakes and seasoning. They help neutralize spiciness when eaten with spicy food.

A savory stew made by dissolving traditional Korean fermented soybean paste and adding tofu and vegetables. A soup dish that goes well with rice.

Various types of rice cakes added to dishes. They add a chewy texture.

Mozzarella cheese sprinkled on top of the dish and melted. Adds a savory flavor and a soft texture.

Thick, plump udon noodles added to stir-fries or soups.

Clear and chewy noodles made from sweet potato starch. They absorb seasoning well and are delicious.

Rice stir-fried with remaining sauce, seaweed flakes, sesame oil, etc., after eating the main dish. It's even more delicious when pressed and crisped.

A bowl of white rice.

Thick wheat flour noodles cooked in the Dakhanmari broth.

A soft porridge made by adding rice and vegetables to the remaining broth. A great way to finish the meal.

Potato slices cooked in the broth. They have a fluffy texture.

Korea's representative distilled spirit, clear and transparent. Its clean taste makes it the most suitable alcohol to pair with Korean food.

A refreshing lager-style beer. Great to enjoy chilled.

A traditional Korean rice wine. It is milky white, carbonated, sweet, and savory.

A clean and smooth tasting Cheongju (refined rice wine). It has a lower alcohol content than soju and is smooth to drink.

A sweet fruit wine with a subtle plum flavor. Popular among women.

A traditional Korean medicinal wine made with various medicinal herbs. It has a unique aroma and deep flavor.

A fruit wine made from bokbunja (raspberry). It has a deep red color and is characterized by its sweet and rich flavor.

Carbonated drink.

A clear, carbonated drink with lemon-lime flavor. Sweet and refreshing.

A carbonated beverage with a fruity flavor.