Gobchang-Yeog

A hot pot dish generously filled with various beef offal parts such as tripe, large intestine, and small intestine, along with vegetables in a rich broth. It is characterized by its spicy and deep flavor, and the combination of warm broth and chewy offal is excellent. It is great as a side dish with drinks or as a meal with rice.

A dish where chewy and savory beef tripe is grilled directly over fire. It features a unique greasy savoriness and chewy texture. It is usually dipped in sauce and is popular as a side dish with drinks.

A dish made by grilling beef heart (the heart), characterized by its chewy yet tender texture. It has a pure and savory taste and is known to be good for relieving fatigue. It tastes even better when dipped in sauce.

A dish where American beef tripe is grilled directly over fire to enjoy its chewy and savory taste. It features a unique greasy savoriness and chewy texture similar to domestic tripe. It is good as a side dish with drinks and sauce.

A dish made by grilling beef large intestine, characterized by its soft, rich, and savory flavor. The rich taste that fills your mouth and chewy texture are appealing. It is usually dipped in sauce or enjoyed with ssam vegetables.

A dish made by grilling the special tripe (part of the stomach) of a cow, characterized by its unique chewy yet crisp texture. It has a pure and clean taste, and is delicious when dipped in savory sesame oil or sauce. It is known as a precious cut.

A dish made by grilling thinly sliced beef brisket point. It is characterized by its savory and tender texture and cooks quickly, making it easy to enjoy. It tastes even better with ssam vegetables or sauce.

A smaller size of the main Nokwangjang hot pot. It can be ordered additionally after enjoying the main hot pot for 2 people for over 20 minutes. It is good for enjoying the flavor of the hot pot without feeling overwhelmed.

A representative Korean finishing dish made by stir-frying rice with seaweed flakes and vegetables in the remaining sauce after eating hot pot or grilled dishes. It has an excellent savory and salty taste.

Adding mushrooms to the menu allows for a richer flavor and texture. They are usually added to hot pot or grilled dishes.

Chewy udon noodles added to hot pot or stir-fried dishes. The noodles absorb the sauce well, making them even more delicious.

Korea's representative distilled soju. It is characterized by its clear and clean taste, with an alcohol content of about 16-20%. It pairs well with grilled or stewed dishes.

A liquor with added fruit flavors and scents. It has a lower alcohol content than regular soju and is sweet, making it easy to enjoy. Available in various fruit flavors.

Korea's representative beer, known for its crisp and refreshing taste. It is characterized by its savory flavor and moderate carbonation. It is good to drink with greasy or spicy food.

Chung Ha is a clear rice wine characterized by its clean and smooth taste. Maehwa Soo is a plum wine that is sweet and fragrant. Both are traditional Korean liquors and pair well with seafood or light dishes.

A traditional Korean medicinal liquor made with medicinal herbs such as ginseng and omija. It is characterized by its subtle herbal aroma and soft sweetness, and is known as a health drink. It can also be enjoyed warm.

A traditional Korean fruit wine made from bokbunja (black raspberries). It has a sweet yet slightly tart taste and is characterized by its red color. It is often enjoyed with meat dishes or as a health drink.

A traditional Korean unfiltered rice wine made by fermenting rice. It is characterized by its unique sour, sweet, and smooth taste. It has carbonation, making it refreshing to enjoy, and pairs well with jeon (pancakes) or stews.

Carbonated drinks, cider (lemon-lime flavored carbonated drink) and cola. They are cool and sweet, and good to enjoy lightly with meals.