Gunsan House Chilsung Charcoal Grilled Salt

This is the pork neck cut, with a good balance of fat and lean meat, boasting a chewy and tender texture. It has a rich, savory aroma, and enjoying it as a salt-grilled dish allows you to truly taste its original flavor. It's even more delicious when paired with ssam vegetables.

This is the diaphragm cut of pork, characterized by less marbling and a tender yet chewy texture. You can enjoy its clean and deep meat flavor, and it's best grilled on a plate until the outside is crispy and the inside is moist. It's good dipped in sauce or enjoyed with rice.

This is the pork belly cut, with layers of fat and lean meat, offering an exceptionally savory and tender taste. As the fat melts during grilling, it creates a harmony of crispy exterior and moist interior. Eating it wrapped in lettuce with kimchi and garlic enhances the rich flavor.

This is the meat between the cow's rib bones, characterized by its chewy texture and rich juices. Even when grilled with just salt without any seasoning, you can deeply feel the savory flavor of the beef itself. It's best eaten when lightly grilled on the grill plate until tender.

This is the pork rind, rich in collagen, offering a uniquely chewy and bouncy texture. It's usually marinated and grilled, providing a crispy exterior and a jelly-like interior. It is enjoyed dipped in soybean powder or spicy sauce.

Korea's representative distilled soju, primarily made from rice and barley. It is characterized by its clean and smooth finish, with an alcohol content of around 16-20%. It pairs well with grilled dishes and is a popular choice for Koreans.

A soju released with a retro design of Jinro Soju from the 1970s. It is characterized by its smooth taste and clean finish, with an alcohol content of 16.5%. It is particularly popular among younger generations and is best enjoyed chilled.

A lager beer made with Australian malt, characterized by its clean and refreshing taste. Its excellent carbonation makes it great to drink cold and it's excellent at cutting through the richness of meat dishes. It has an alcohol content of about 4.6%.

A traditional Korean clear liquor made primarily from rice. It is characterized by its clear, clean taste and subtle aroma, with an alcohol content of about 13%. It can be enjoyed cooler for a smoother and more refreshing taste, pairing well with seafood or light dishes.

A traditional Korean medicinal liquor brewed with 12 kinds of herbal ingredients such as ginseng and goji berries. It harmonizes a unique subtle herbal aroma with a soft sweetness, and has an alcohol content of 13%. It gives a warming sensation, making it good to drink during or after a meal.

A fruit wine made from Korean bokbunja (black raspberries). It has a deep red color and is characterized by its sweet yet sour taste. It has an alcohol content of around 15%. It is known to be good for health and pairs particularly well with meat dishes.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a soft, thick texture with a sweet and sour taste and carbonation that provides a refreshing sensation. The alcohol content is relatively low, at 6-8%. It pairs well with pancakes or greasy foods.

This refers to carbonated drinks like cola and cider, or juices. They are cool and sweet, good for quenching thirst, and refresh the palate during meals.

Freshly cooked, warm rice served in a bowl. It is the staple food for Koreans, eaten with meat or served alongside stews or soups. It is plain and filling.