Jangchi Village

A spicy soup dish simmered with aged kimchi, pork, tofu, and other ingredients. The sourness and umami of the kimchi dissolve into the soup, creating a flavor that pairs perfectly with rice.

A spicy stew dish primarily made with soft tofu (sundubu). It features a flavorful broth from seafood like clams, and is typically enjoyed with a raw egg added to mellow the taste.

A hearty soup dish made with Korean soybean paste (doenjang). It has a richer flavor than Japanese miso soup and develops a deeper taste the longer it simmers.

A dish made by slowly simmering beef with bracken, bean sprouts, and other vegetables in a spicy soup. It is characterized by its rich spiciness and is also known as a stamina-boosting dish.

A Korean-style sukiyaki (bulgogi) dish with a sweet and spicy sauce, served as a hot pot with plenty of soup. The flavors of the meat and vegetables meld into the broth.

A milky white soup made by simmering beef tail for a long time. It is rich in collagen and has a mild, mellow flavor, seasoned with salt and pepper.

A dish with noodles added to a rich, milky white soup made from simmered beef tail. You can choose between ramen or udon.

A dish with noodles added to a spicy soup (Yukgaejang) concentrated with the flavors of beef and vegetables. The spicy soup coats the noodles well.

A representative spicy instant ramen from Korea. Topped with dumplings for added volume and flavor.

A half-size portion of a traditional Korean medicinal dish made by stuffing a young chicken with glutinous rice, ginseng, and jujubes, then simmering it. The chicken is fall-off-the-bone tender and is said to be good for strengthening the body.

A rice bowl dish (Cheyuk Deopbap) with stir-fried pork and vegetables in a sweet and spicy gochujang-based sauce, served over rice. It has a rich, appetite-stimulating flavor.

A Korean-style fried rice made by stir-frying aged kimchi with rice. The spiciness and sourness of the kimchi combine with the oil for a fragrant flavor.

A rice bowl dish with "Japchae," which is stir-fried glass noodles with various vegetables and meat in a sweet and spicy sauce. It features the chewy texture of glass noodles and the aroma of sesame oil.

A Korean noodle dish made with chewy noodles. You can choose between "Mul Naengmyeon," a cold, refreshing soup, or "Bibim Naengmyeon," a soupless dish mixed with a spicy sauce.

A dish served in a piping hot stone pot with rice, topped with sweet and spicy seasoned beef (bulgogi) and namul. Mix everything together and enjoy with the fragrant scorched rice.

A stone-grilled bibimbap topped with cheese, made with "Dakgalbi," which is stir-fried chicken and vegetables in a spicy sauce. The melting cheese mellows the spiciness for a rich flavor.

A classic dish served in a hot stone pot with rice, several kinds of namul, and an egg. Mix well with gochujang and enjoy the crispy texture of the scorched rice at the bottom of the pot.

A mixed rice dish topped with namul and a fried egg. Since it's not stone-grilled, it's easy for those sensitive to heat to eat and is a healthy dish that allows for plenty of vegetable intake.

A set meal of grilled beef short ribs. The rich flavor of the fatty meat and special sauce pair well with rice.

A dish made by boiling pig's feet with spices. It is rich in collagen and has a chewy, springy texture. It is eaten with salted shrimp or a special miso sauce.

Raw swimming crabs marinated in soy sauce or spicy seasoning. The sweetness of the crab and the rich flavor of the marinade make it so addictive it's called a "rice thief."

A Korean-style steamed egg dish. Served in a earthenware pot, it has a fluffy, soufflé-like texture and a delicate dashi broth flavor.

A traditional Korean celebratory dish made by stir-frying glass noodles with beef and vegetables (spinach, carrots, mushrooms, etc.) in a sauce based on sesame oil and soy sauce.