Haurim

A traditional Korean healthy meal made by steaming rice with gondre (Korean thistle). It is typically eaten mixed with a soy sauce-based seasoning. The subtle aroma and soft texture of the gondre are characteristic, and it is usually served with rice, soup, and a few side dishes.

A representative Korean rice dish where various colorful vegetables, meat (optional), and a fried egg are mixed with gochujang (red chili paste) and sesame oil. The combination of ingredients creates a rich and savory flavor, making it a nutritious meal.

A hangover soup made with small freshwater snails (dasulgi), characterized by its refreshing and clean broth. It is known for its detoxifying and hangover-relieving properties and is good to eat with rice.

A savory and deep-flavored Korean soybean paste stew made with Jangdan beans. It has the rich aroma and taste of fermented beans and is popular as a healthy food due to its high nutritional value. It's even more delicious when mixed with rice.

A representative spicy and hearty Korean stew made with well-fermented kimchi, pork (or tuna), and tofu. It is characterized by its sour yet deep flavor and is best enjoyed hot with rice.

A dish where shredded acorn jelly (dotorimuk) is served in a cold broth. The chewy texture of the jelly combined with toppings like kimchi and seaweed creates a refreshing and clean taste. It's a great delicacy for a light meal.

A set meal that includes grilled dried pollock (hwangtae) brushed with a sweet and spicy sauce, served with rice, soup, and various side dishes. The chewy pollock and flavorful sauce are a great combination for a hearty meal.

Tofu Steak Set Meal

A representative spicy Korean soup made with beef brisket, fernbrake, and bean sprouts, simmered in a spicy broth. It is characterized by its rich, deep broth and spicy flavor, and is satisfying when eaten hot with rice.

A dish made by simmering bulgogi (marinated beef), glass noodles, and mushrooms in a small pot with just enough broth. The sweet and savory marinade permeates the meat, resulting in a tender texture and rich flavor. It's a representative Korean dish enjoyed warm with rice.

A hangover soup made with dried pollock (hwangtae), similar to bugeoguk (dried pollock soup) but with the deep and mild flavor characteristic of hwangtae. It is excellent for relieving hangovers, and its clear, refreshing broth is soothing.

A hot pot made with dried pollock (hwangtae) and various vegetables, simmered in a spicy broth. It has a refreshing and deep soup flavor and is a hearty dish perfect for sharing with others. It's also good as a drinking snack.

A hot pot made with well-fermented kimchi, pork, tofu, and ramen noodles, simmered in a spicy broth. It is characterized by its sour and rich kimchi broth and is a popular Korean hot pot dish for sharing.

A mild and clean-tasting hot pot made with fresh tofu, various vegetables, and mushrooms. It's not too strong, making it enjoyable for all ages, and is recommended for those who prefer healthy flavors.

A bossam dish where smoked duck and various wild mountain vegetables are wrapped and eaten together. The harmony of the mild duck and fragrant mountain vegetables is excellent, offering a healthy and hearty special menu.

A traditional Korean braised dish made by simmering beef short ribs in a sweet and savory sauce until tender. The meat melts in your mouth, and it's popular as a side dish for rice or as an accompaniment to drinks. You can choose between mild or spicy flavors.

Thinly sliced pork marinated in a spicy and sweet sauce and grilled on a skewer. It features a smoky flavor and chewy texture, and is even more delicious when wrapped with ssam vegetables. It's also an excellent accompaniment to drinks.

Dried pollock (hwangtae) brushed with a spicy and sweet red chili paste sauce and grilled until golden brown on a skewer. The chewy pollock and smoky sauce are a great combination for a side dish or a drinking snack.

A dish made by marinating fragrant wild mountain roots (sandeodeok) in a spicy and sweet sauce and grilling them on a skewer. The unique slightly bitter taste and crisp texture of the mountain roots are excellent, and it's a healthy delicacy that stimulates the appetite.

An assorted dish featuring various types of jeon (pancakes) made by thinly slicing ingredients (tofu, mushrooms, fish, vegetables, etc.), coating them in flour and egg batter, and pan-frying. You can enjoy savory and diverse flavors and textures at once. It pairs well with makgeolli.

A regional specialty from Gangwon Province, made by thinly pan-frying buckwheat flour into a crepe, filling it with kimchi, pork, and bean sprouts, and rolling it up. The chewy and savory buckwheat crepe combined with the crisp fillings is excellent. It's a good snack or meal replacement.

A representative Korean jeon (pancake) made by pan-frying fresh seafood (like squid and shrimp) and green onions until crispy. It's crispy on the outside and moist on the inside, with the refreshing taste of seafood and the aroma of green onions. It's even better with makgeolli.

A jeon dish made by thinly slicing white fish (mainly pollock) and coating it with flour and egg batter before pan-frying. It features a mild and soft fish flavor, and is even more delicious when dipped in soy sauce. It is often served during holidays.

A jeon dish made by stuffing minced meat and vegetables into large shiitake mushroom caps and pan-frying them. The fragrant shiitake mushroom flavor combined with the juicy meat creates a deep taste. It's a luxurious jeon, also suitable for entertaining guests.

A spicy and sour mixed dish made by tossing chewy whelks (a type of sea snail) with crisp vegetables and thin wheat noodles in a spicy and sour sauce. It's characterized by its addictive spicy, sweet, and sour flavor, and is a representative drinking snack that pairs well with cold beer or soju.