Gopchang Wangsimni Makchang (Beef Tripe)

A hot pot dish made with beef tripe and various vegetables, simmered in a spicy broth. The chewy texture of the tripe and the rich, spicy broth make it a popular dish to enjoy with drinks.

A boiled chicken or duck dish simmered with oak bark. The toxicity of the oak is removed, creating a savory and deep flavor, making it a nourishing meal that warms the body.

A dish of fresh duck meat grilled without seasoning. Enjoy the duck's natural, light, and savory flavor, which pairs well with various fresh vegetables.

A dish made with chewy, native chicken, braised with spicy seasoning, potatoes, and vegetables. The more you chew, the more savory the flavor becomes, and the broth is rich.

A soup dish made by simmering tender chicken in a spicy and sweet gochujang (red chili paste) sauce. It is packed with vegetables like potatoes and carrots, making it great to mix with rice.

A dish where duck meat is marinated in a spicy gochujang-based sauce and stir-fried with vegetables. The savory sauce makes it suitable for both meals and as a drinking snack.

A chicken dish simmered with various medicinal herbs. The broth has a subtle herbal aroma, and the tender chicken is light when dipped in salt.

Pork king ribs marinated in a sauce with bamboo leaf extract or aroma. Grilling over charcoal imparts a smoky flavor, and the sweet and salty marinade harmonizes with the tender meat.

A healthy, nourishing dish made by simmering duck with medicinal herbs. The unique flavor of duck meat blends with the aroma of medicinal herbs, creating a deep and savory taste.

A representative Korean meat dish of fresh, unfrozen pork belly grilled on a griddle. The harmony of savory fat and lean meat is excellent, and it is eaten with ssamjang (dipping sauce) or sesame oil.

A refreshing noodle dish with chewy buckwheat noodles served in a cold broth. Enjoy it as a palate cleanser after eating meat or as a meal on a hot day.

A representative Korean stew made with aged kimchi, pork, and tofu, simmered in a spicy broth. The spicy and refreshing broth flavor pairs very well with rice.

A savory stew made by dissolving traditional Korean fermented soybean paste (doenjang) and adding tofu, zucchini, and other vegetables. It is not too strong and has a light flavor, perfect with rice.

A rich stew made with fermented soybeans (cheonggukjang). It is characterized by its unique strong aroma and deep, savory flavor, and is a delicacy when mixed with rice.

A soup dish made with beef, various mushrooms, and green onions, seasoned with red pepper powder for a spicy flavor. It is hot and refreshing, perfect for a hangover cure or a hearty meal.

A representative Korean distilled spirit, characterized by its clear and clean taste. It pairs well with most Korean dishes, such as samgyeopsal or stews.

A beer that offers both refreshing carbonation and the savory taste of barley. It cleanses the palate when enjoyed with oily meat dishes.

A clean and smooth tasting Cheongju (rice wine). Its alcohol content is lower than soju, and it goes down easily, making it enjoyable for a light drink.

A traditional Korean fruit wine made from bokbunja (a type of wild raspberry). It has a deep purple color and a sweet, deep flavor, also known as a restorative wine.

Carbonated drinks like cola or cider. Good for cleansing the palate during or after a meal.