Jebi-jip

A spicy and hearty Korean stew containing pork, kimchi, tofu, and various vegetables. Its deep, savory flavor is enhanced by spiciness, making it a great hot meal with rice.

A Korean stew made by boiling sundae (blood sausage) and various vegetables, sometimes including offal, in a spicy and rich broth. It features chewy sundae and the deep flavor of the broth, making it great with rice.

A signature Korean stew generously filled with octopus, beef tripe, and shrimp. Its spicy yet deep and savory broth is exceptional, and you can enjoy the varied textures of chewy octopus, tripe, and plump shrimp. It's great for sharing with rice.

A spicy and rich Korean stew featuring octopus, beef tripe, and sundae. The spicy and savory broth is enhanced by the chewy octopus, tripe, and sundae, offering a variety of textures and deep flavors. It's perfect with rice or as a drink accompaniment.

A Korean stir-fry dish where spicy and sour kimchi is stir-fried directly over flame with tender pork. It's great as a side dish for rice or as an accompaniment to drinks.

A Korean stir-fry dish made by stir-frying pork directly over flame, infused with the rich flavor of garlic. Its savory taste and the unique aroma of garlic stimulate the appetite, making it a satisfying meal with rice.

A high-quality Korean Duruchigi made by stir-frying premium pork, aged in soy sauce, over a direct flame. It is characterized by its savory yet subtly sweet taste and deep umami, making it excellent with rice or as a drink accompaniment.

A grilled dish featuring thinly sliced tender pork belly served on a hot stone plate with a sweet and sour shredded green onion salad. The savory flavor of the perfectly grilled pork belly harmonizes with the refreshing shredded green onions. It's even more delicious wrapped in lettuce.

A special set menu for 4 people. It includes one premium Duruchigi, Sundae Stew, and a complimentary rolled omelet, allowing you to enjoy a generous and diverse range of flavors at once. It's a great choice for group dining.