Hwanghae Gamjatang

A Korean stew made by simmering pork neck bones in a rich broth with potatoes, napa cabbage, perilla powder, etc., seasoned spicy. You can enjoy the tender meat and stir-fry rice in the broth.

An additional order of pork neck bones for Gamjatang.

Hand-torn flour dough to be boiled in the soup. Adds a chewy texture.

Raw potato slices to be cooked in the stew. Their fluffy texture pairs well with the broth.

Additional vegetables like napa cabbage and perilla leaves to add flavor to the soup.

Chewy rice cakes to be added to the soup.

These are transparent noodles made with sweet potato starch. They absorb plenty of broth, making them soft and chewy.

Ramen noodles to be boiled in the stew broth.

A bowl of white rice.

Rice stir-fried with remaining broth after the meal, mixed with rice, seaweed flakes, sesame oil, etc., for a savory flavor.

Korea's representative diluted soju. It is clear, clean, and has a moderate alcohol content.

A Korean lager beer with a cool and refreshing taste.

A clear rice wine characterized by its clean and smooth finish.

A fruit wine with the fragrant and sweet taste of green plums.

A smooth medicinal wine made with dandelion extract.

A traditional Korean medicinal wine made with various medicinal herbs, including ginseng. It has a fragrant and smooth taste.

A liquor made from hawthorn berries, characterized by its sweet and sour taste and aroma.

A traditional Korean fruit wine made from bokbunja (black raspberries). It has a rich and sweet flavor.

A traditional Korean rice wine made by fermenting rice. It is milky white with a slight carbonation and sweetness.