Gichan Sundae

A stew served in a ttukbaegi (earthenware pot) with sundae and various internal organs in a pork bone broth. It has a savory and mild flavor, seasoned with salted shrimp or sauce and eaten with rice.

A hangover soup made with a spicy broth from pork backbones, generously filled with meat and aged cabbage. Its deep and spicy broth flavor is characteristic and popular as a meal.

A spicy stew with more generous ingredients than Sundae Guk, often enjoyed as a side for drinks. A bowl of rice is often not included separately.

A dish featuring various types of sundae served on one plate. You can enjoy a variety of textures, including chewy glass noodle sundae and savory blood sundae, dipping them in salt or ssamjang.

Tender boiled pork from the head, sliced and served. Its chewy and savory texture is excellent, and it pairs well with salted shrimp as a side for drinks.

A hot pot dish with sundae, chewy gopchang, and various vegetables, simmered in a spicy broth. The rich and savory broth makes it perfect as a side for drinks.

A dish of sundae and gopchang stir-fried on a griddle with spicy sauce, vegetables, and glass noodles. It offers a combination of spicy-sweet flavor and chewy texture.

A stew made by simmering pork backbones, potatoes, and aged cabbage. The broth is rich and spicy, and it's enjoyable to peel the meat off the bones.

A dish made by stir-frying rice with leftover sauce from stews or stir-fries, along with seaweed flakes. You can enjoy a savory and crispy taste.

Ramen noodles added to soups or stews to cook. The noodles absorb the broth, offering a chewy and delicious noodle dish.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is around 16-17%, and it pairs well with spicy broth dishes or meat dishes.