Gonaengji

Fresh domestic pork belly. Layers of lean meat and fat create a savory and juicy texture. Grilled on a pan and eaten with ssamjang or vegetables.

Pork neck from the back of the pig's hind leg, known for its uniquely crisp and chewy texture. Lean meat is densely packed between the fat, making it savory.

Lean meat from between the cow's rib bones. It has a chewy texture and rich juice, making it popular for grilling.

Boiled pork, thinly sliced and wrapped with kimchi or pickled cabbage. It is characterized by its light and tender taste after the fat has been removed.

A dish where samgyeopsal and baby octopus are stir-fried together in a spicy sauce. You can enjoy the savory flavor of the meat and the chewy texture of the seafood at the same time.

Grilled duck meat. Duck fat is rich in unsaturated fatty acids, providing a savory yet light flavor.

A thick dish made by thinly frying beaten eggs and rolling them up multiple times. It is soft and savory, making it a good side dish or an accompaniment to drinks.

Noodles made with buckwheat. Eaten with a refreshing broth or a spicy sauce, it features the unique nutty aroma of buckwheat.

Additional ramen noodles to be boiled in stews or hot pots.

A dish of spicy kimchi stew with soft, silken tofu. The spicy broth and the soft texture of the tofu blend well.

A hearty stew made by adding dumplings to kimchi stew. You can enjoy dumplings infused with the flavor of kimchi.

Kimchi stew boiled with canned tuna instead of pork. The broth is clean and rich in umami.

Kimchi stew boiled in the style of budae jjigae with ham and sausage. Characterized by its rich and salty flavor.

Kimchi stew boiled with fish cakes. The flavor from the fish cakes makes the broth even more refreshing.

Kimchi stew boiled with mackerel pike. A traditional stew where the deep flavor of the fish harmonizes with the acidity of the kimchi.

Kimchi stew boiled refreshingly with chewy baby octopus.

A hearty kimchi stew boiled with a variety of ingredients such as meat and seafood.