Jasangol

A dish made by boiling kal-guksu noodles in a thick, sweet red bean broth made from boiled and mashed red beans. It is characterized by its nutty and savory taste, and sugar or salt can be added to taste.

A dish made by boiling rich red bean porridge with chewy rice cake balls (ongsimi) made from rice flour. It's a satisfying meal with a good chewy texture as the rice cake balls are used instead of noodles.

Kal-guksu (noodle soup) generously filled with clams and various seafood, featuring a refreshing and savory broth. Enjoy the chewy noodles and clean-tasting broth together.

A dish with chewy hand-torn sujebi (dough flakes) in a thick broth made from ground perilla seeds. It is characterized by its mild and savory taste.

A dish made by mixing spicy stir-fried octopus and fresh vegetables with rice. The chewy texture of the octopus and the spicy sauce stimulate the appetite.

Korea's representative rice dish, made by mixing various seasoned vegetables and a fried egg with gochujang sauce.

Dumplings filled with meat and vegetables. 20 bite-sized dumplings are served, offering a generous portion.

A bowl of white rice. Served with stews or soups.

A dish made by stir-frying octopus with spicy gochujang sauce and vegetables over high heat. It is popular as a side dish for drinks and goes well with rice or thin noodles.

Thin boiled wheat noodles. Usually added to be mixed with saucy dishes like stir-fried octopus.

Korea's representative distilled liquor, characterized by its clear and clean taste. It has an alcohol content and pairs well with most Korean dishes.

A refreshing and cool lager-style beer.

A traditional Korean rice wine made by fermenting rice. It has a milky appearance, is sweet, and has a fizzy carbonation.

A traditional Korean medicinal liquor made with ginseng and various medicinal herbs. It is characterized by its subtle aroma and smooth taste.

A liquor made from hawthorn berries, with a sweet and sour taste and a fragrant fruity aroma.