Haneulchae

A spicy stew made with ham, sausage, minced meat, kimchi, etc. It has a rich broth and comes with a bowl of rice.

This menu item is spicier than the basic Budae Jjigae. Recommended for those who enjoy a sharp and spicy broth.

A beef steak grilled on a hot plate. It tastes even better when paired with Budae Jjigae.

A hot pot dish made by boiling meat, vegetables, and noodles in broth. It is characterized by its mild and clean taste.

A dish made by simmering semi-dried pollack (kodari) in a spicy and sweet sauce. The chewy texture and savory sauce are a perfect match for rice.

White rice.

You can enjoy the noodle hot pot even more by adding meat.

Noodles used in hot pots or stews.

Fresh noodles with a chewier and softer texture than regular noodles.

The essential ramen noodles for Budae Jjigae.

Sliced cheese that adds a savory flavor to stews.

Soju and beer, representative alcoholic beverages of Korea.

A clear and clean-tasting rice wine.

A traditional Korean liquor made with various medicinal herbs.

A sweet and rich fruit wine made from bokbunja (wild raspberry).

A liquor made from hawthorn berries and cornus, with a sweet and sour taste.

A traditional Korean unfiltered rice wine made from fermented rice, with a savory and smooth taste.

Carbonated beverage.