Ganghwatongtong Eungam Branch

Fresh pork belly, with layers of fat and lean meat, offering a rich and flavorful taste. Typically grilled on a griddle. The outside is crispy, the inside is moist, and the savory taste is excellent. It's even more delicious when wrapped in lettuce or perilla leaves with ssamjang, garlic, and chili peppers. Pairs well with soju.

Fresh pork neck, with a moderate amount of fat distribution, providing a tender yet chewy texture. You can enjoy a mild yet savory meaty aroma, with a satisfying chew. Grilled and dipped in salt or ssamjang.

The diaphragm area of a pig, a rare cut available in small quantities from one pig. It is characterized by its rich juices and chewy yet tender texture. It has a deep meaty aroma and savoriness. Enjoy the original taste of the meat by grilling it without seasoning, or dip it lightly in salt.

Grilled seasoned pork rind. Crispy on the outside and chewy collagen on the inside, characterized by its unique savory and salty seasoned flavor. It's even more delicious dipped in spicy perilla powder or sauce. Pairs well with makgeolli.

A representative Korean summer delicacy with buckwheat noodles in a refreshing broth. Bibim naengmyeon is mixed with spicy sauce, and mul naengmyeon is served in a cold broth with ice. The noodles are chewy, and the broth is cool, sweet and sour, or spicy. It pairs well with meat dishes or as a palate cleanser after a meal.

A spicy and sharp stew made with a gochujang (red pepper paste) base, various vegetables, and meat (or seafood). It has a spicy yet deep umami flavor, with soft ingredients mixed in a hot and thick broth. It's good to eat with rice or as a side dish with drinks.

A representative Korean home-style stew made with a savory doenjang (soybean paste) base, generously filled with tofu, zucchini, onions, and other vegetables. Characterized by its deep and savory doenjang flavor, it has a warm and soft texture. It makes for a hearty meal when eaten with white rice.

A dish where doenjang jjigae (soybean paste stew) is mixed with rice, with freshwater snails added. The savory flavor of doenjang and the cool, slightly bitter taste of the snails harmonize, creating a soft and hearty meal. Served warm in an earthenware pot, it's best enjoyed mixed with rice.

A soft steamed egg, a common side dish in Korean restaurants. It is very soft and moist, characterized by its savory and mild taste. It helps to neutralize spiciness when eaten with spicy food.