Jangteo Jokbal

Boiled pork trotters, sliced with the bone and served cold. It features a soft and chewy texture with a savory seasoning. It's even more delicious when wrapped in vegetable wraps with salted shrimp paste or ssamjang.

A cold mixed noodle dish made with buckwheat or wheat flour noodles, topped with spicy and sour sauce, various vegetables, and meat. It is refreshing and clean, and pairs well with jokbal.

Kimchi that is freshly mixed and eaten like 'geotjeori'. The crisp texture of the cabbage and the spicy and sweet seasoning combine to make it an indispensable side dish for the Korean table.

A white broth soup made by simmering beef bones and various cuts for a long time. It has a rich and savory flavor, usually eaten with rice and seasoned with salt and green onions.

A spicy soup made with beef tripe and offal. It features chewy tripe and a refreshing, spicy broth, and is also popular as a hangover cure.

A traditional Korean distilled spirit made by fermenting and distilling rice, barley, etc. It has a clear and clean taste and pairs well with various Korean dishes. It is usually served chilled and drunk from a soju glass.

An alcoholic beverage made from barley, hops, etc. With its cool and refreshing taste, it can be enjoyed with any food without burden. It pairs particularly well with fried or spicy dishes.