Gojip

Beef short rib cut, characterized by tender meat and a rich beefy aroma from the bone. Enjoy its savory and chewy texture when grilled over charcoal, served with salt or ssam vegetables.

A menu featuring pork belly cut with bone and skin. The chewy skin, tender fat, and savory meat combine for a rich flavor. It's savory when grilled over charcoal and goes well with ssamjang or kimchi.

Thinly sliced fresh Korean beef (top round) marinated in seasoning. The tender texture of the meat and the savory, sweet, and salty seasoning are exquisite. It is mixed with pear, egg yolk, etc.

A savory Korean soybean paste-based stew. It contains various ingredients such as tofu, zucchini, and onions, and is typically placed on a grill after cooking meat and simmered warm. A great meal to enjoy with rice.

A traditional Korean doenjang jjigae (soybean paste stew), served bubbling in a stone pot. It has a deep and savory flavor, perfect for mixing with rice or enjoying with other side dishes.

A representative Korean stew made with aged kimchi. It is cooked with pork, tofu, etc., and features a sour and spicy taste. It is hearty when eaten with rice.

A refreshing noodle dish made with buckwheat noodles in a cold broth. The sweet and sour broth and chewy noodles cool you down, and you can add vinegar and mustard to your liking.

A cold noodle dish where buckwheat noodles are mixed with a spicy sauce. The sweet and spicy flavor and chewy noodles stimulate the appetite, and it is mixed with boiled egg, cucumber, etc.

A festive dish of somyeon (thin wheat noodles) served in warm anchovy broth. It has a light and clean taste and is enjoyed with toppings such as kimchi and shredded egg.

A spicy and refreshing broth ramen. The noodles are chewy and the broth is cool, perfect for relieving stress.

A steamed egg dish with a soft and moist texture, as bouncy as pudding. Its savory and mild flavor makes it a great accompaniment to main dishes.

A menu where freshly cooked rice is served in the pot immediately after ordering. The rice tastes great, and you can make scorched rice (nurungji).

A bowl of freshly cooked, warm white rice.

An add-on menu for ramen noodles, mainly added to doenjang jjigae or kimchi jjigae to cook together. It enriches the flavor of the stew.

A traditional Korean soju made by distilling rice. With an alcohol content of 25%, it features a clean and smooth finish. It pairs well with meat dishes.

A sweet traditional Korean fruit wine made from raspberries. It is characterized by its unique aroma and sweetness, and its low alcohol content makes it easy to enjoy.

A clear and clean traditional Korean cheongju (rice wine) made by fermenting rice. Its smooth and clean taste pairs well with any dish.

The most commonly enjoyed popular alcoholic beverage in Korea. Soju is a distilled spirit, and beer is a fermented beverage, chosen according to preference.

A traditional Korean rice wine (makgeolli) made by fermenting rice, resulting in a cloudy and thick appearance. It has a sour and refreshing taste with a carbonated quality for a crisp experience.

Carbonated drinks like Coke and Sprite that are good for quenching thirst.