Hanchon Seolleongtang Garak Market Station Branch

A traditional Korean soup made by simmering beef bones and meat for a long time to create a milky broth. It is characterized by its light and savory taste, and contains tender meat and noodles. It's good to mix rice in and eat with kkakdugi.

A spicy seolleongtang made by adding spicy seasoning to regular seolleongtang. The deep flavor of the rich beef bone broth harmonizes with the spicy taste. Recommended for those who enjoy haejangguk or spicy food.

A dish with large dumplings and tteokguk rice cakes in a savory seolleongtang broth. It's a hearty meal where you can enjoy the rich texture of dumplings and the chewiness of rice cakes at the same time.

A premium seolleongtang with more meat than regular seolleongtang, including high-quality brisket. The broth is richer and more savory, and you can enjoy a generous amount of meat.

A nourishing seolleongtang with a generous amount of various beef parts. It is rich in nutrients and has a deep broth flavor, making it good for restoring energy.

A soup made by simmering beef knee cartilage (dogani) for a long time. It is rich in chewy dogani, offering a great texture and abundant collagen, making it a popular health food.

Seolleongtang adjusted for children, served in a small bowl. It is not stimulating and is soft, making it suitable for children.

A Korean-style pancake made by adding well-fermented kimchi and frying it until crispy. The spicy and sour taste of kimchi combined with the savory oil flavor makes it a good accompaniment to drinks or as a side dish.

Steamed dumplings handmade with a filling of meat and vegetables. The combination of thin dumpling wrappers and juicy filling is excellent; dip in soy sauce.

A haejangguk made by simmering beef tripe (small intestine) and seonji (blood curd) in a spicy broth. With bean sprouts and dried radish greens, the broth is refreshing, and you can enjoy the unique texture of the tripe, a representative Korean hangover food.

A nourishing broth dish made by simmering various beef internal organs. It is characterized by its deep, savory broth and the chewy texture of the tripe.

A very spicy and hearty soup made with plenty of beef internal organs. Recommended for those who enjoy intense spiciness, with a refreshing taste that makes you sweat.

A soup made with beef brisket simmered and broth extracted, with ginseng, jujube, and garlic, giving it a healthy taste similar to samgyetang. It is not stimulating and is clean.

A milky, rich broth dish made by simmering beef leg bones for a long time. Its savory and smooth taste is enjoyable for everyone, young and old.

A dish where beef tripe and various vegetables and mushrooms are cooked in a spicy broth at your table. The savory taste of the tripe and the spicy broth create a popular dish for meals or as a snack.

A hot pot dish where you can enjoy tender beef ribs and chewy tripe together. The flavors of the two main ingredients permeate the broth, creating a deep taste.

A hot pot dish made with a generous amount of various beef internal organs (tripe, large intestine, beef tripe, etc.). You can enjoy various textures and flavors at once.

A platter of tender boiled beef slices. It includes various cuts such as brisket, chadolbagi, and arongsatae. Dipping in our special sauce allows you to taste the natural savory flavor of the meat.

You can add beef tripe to the hot pot dish for a more abundant meal.

You can add ribs and tripe to the hot pot dish.

You can add beef ribs to the hot pot dish.

You can add an assortment of various beef internal organs to the hot pot dish.

You can add beef tripe (stomach) to the hot pot dish.

Chewy transparent glass noodles to be added to the hot pot broth.

Thick and plump udon noodles to be cooked in the hot pot broth.

A special dish made by adding rice, seaweed flakes, sesame oil, etc., to the remaining broth after finishing the hot pot.

A bowl of white rice.

You can add savory and delicious large intestines to the hot pot dish.

You can add various beef internal organs to the hot pot dish.

You can add fresh vegetables and mushrooms to the hot pot dish.

Korea's representative distilled spirit, with a clean and strong alcohol aroma. It pairs very well with broths or meat dishes.

A lager beer with refreshing carbonation.

One of Korea's premium beer brands, characterized by its deep and rich taste.

Soju produced in Jeju Island, with a higher alcohol content and cleaner taste than regular soju.

A clear liquor (cheongju) made from rice, with a clean and smooth taste, perfect for a light drink.

A traditional Korean rice wine made by fermenting rice. It has a milky color and a sweet, fizzy taste.

A sweet fruit wine with a subtle plum aroma.

A traditional wine made by fermenting bokbunja (Korean raspberry), characterized by its sweet and rich taste.

A premium distilled soju with an alcohol content of 25%, a deep aroma, and a clean taste.

Carbonated beverage.

A clear carbonated beverage with lemon-lime flavor.