Famous Cheonggukjang

A fermented Korean soybean paste stew with a strong aroma. It contains tofu, vegetables, and sometimes meat. It has a deep, savory, and slightly salty taste. Usually eaten with rice.

A traditional Korean doenjang jjigae (soybean paste stew). It contains vegetables such as tofu, zucchini, onions, and mushrooms, and sometimes seafood or meat. It has a savory and comforting flavor, usually enjoyed with rice.

A stew made with soft tofu, vegetables, and seafood or meat (pork/beef) in a spicy broth. It is characterized by its soft texture and spicy, savory flavor. Served hot, usually with rice.

A Korean bibimbap with various seasoned vegetables, meat (usually beef), and a fried egg, mixed with gochujang. It is colorful and nutritious, with a nutty and slightly sweet flavor. Mix well before eating.

A type of bibimbap made with yeolmu kimchi. It is a refreshing dish of rice mixed with fresh or pickled yeolmu kimchi and gochujang (red chili paste). It is particularly popular in hot weather and has a unique tangy and slightly spicy flavor.

An additional serving of white rice. An essential element in Korean cuisine, it is eaten with stews or side dishes and serves to neutralize strong flavors.

A representative spicy Korean stew made with aged kimchi, tofu, pork (or tuna), and vegetables. It has an excellent spicy, sour, and savory flavor. A popular home-style dish eaten with rice.

Kimchi stew made with canned tuna, kimchi, tofu, and vegetables. It is milder and less oily than pork kimchi stew, with the unique savory flavor of tuna adding to the rich broth. Served hot with rice.

A thick and rich Korean stew made with pork neck, kimchi, and various vegetables, simmered until the broth is reduced. It is characterized by its deep umami and spicy flavor, perfect for mixing with rice.

A spicy stir-fried pork dish. Thinly sliced pork is marinated in a gochujang sauce and stir-fried with garlic, ginger, and onions. It has a sweet, spicy, and savory flavor, usually served with rice and lettuce wraps.

Kimchi stew made with saury, kimchi, tofu, and vegetables. The unique savory and slightly salty taste of saury blends with the spicy and sour kimchi broth, creating a deep and comforting flavor. Served with rice.

A kongbiji jjigae with a creamy and mild flavor, made without chili powder. It usually contains pork or seafood and kimchi. The 'white' kongbiji jjigae emphasizes the natural nutty and mild flavor of the beans. Served with rice.

An option to order noodle or naengmyeon dishes in a larger portion. Great for those who want a hearty meal.

A traditional Korean soup made with thinly sliced rice cakes and dumplings in a clear beef broth. It has a savory and comforting taste with chewy rice cakes and soft dumplings. Especially popular on Korean New Year's Day.

Cold noodles made by mixing boiled somyeon (wheat noodles) with a sweet, spicy, and tangy gochujang sauce. Topped with fresh vegetables and a boiled egg. It offers a refreshing and invigorating taste, especially in hot weather.

A cold noodle dish made with yeolmu kimchi. The noodles are served in a savory, slightly sour, and sometimes spicy broth, with the yeolmu kimchi adding a refreshing texture and unique flavor. Popular in the summer.

A refreshing noodle dish served in a cold kimchi broth. Topped with kimchi, cucumber, and sometimes meat. It has a fresh, savory, and slightly tangy flavor, perfect for hot weather.

Cold buckwheat noodles topped with yeolmu kimchi in a refreshing broth. Similar to yeolmu guksu but primarily uses naengmyeon (buckwheat noodles) and is specifically made with a cold broth. A refreshing, tangy, and slightly spicy dish.

A representative cold buckwheat noodle soup dish. Chewy buckwheat noodles are served in a clear, cool broth (usually beef broth), topped with shredded radish, cucumber, and a boiled egg. It features a refreshing and slightly tangy taste.

A cold buckwheat noodle dish mixed with a spicy sauce. Chewy buckwheat noodles are mixed with a spicy gochujang sauce and topped with thinly sliced beef, cucumber, and a boiled egg. A vibrant dish with sweet, spicy, and tangy flavors.

Noodles served in a cold soybean broth. The thick, creamy, and nutty soybean broth is nutritious and typically topped with cucumber. It has a mild and savory flavor, ideal for summer.