Jeongine Seoseo Galbi

Grilled beef ribs marinated in a sweet and savory soy sauce-based marinade. The name originates from the way it was eaten standing up. It is grilled over charcoal or briquettes, allowing you to enjoy its unique smoky flavor. It is characterized by its tender texture and umami.

A menu item where you can enjoy the original flavor of fresh, unmarinated beef ribs. The savory fat and lean meat are well-balanced, and dipping it in salt or sesame oil enhances the meat's natural flavor.

A cut of meat scraped from between the beef rib bones and grilled. The savory flavor intensifies with chewing, and the chewy texture is excellent.

A dish made by thinly slicing fresh domestic Korean beef and seasoning it with sesame oil, pear, and garlic. It is eaten raw, making it tender and savory, and tastes even better when paired with sweet pear.

A clear and light broth dish made by simmering beef ribs for a long time. It contains tender meat that easily falls off the bone and glass noodles. It makes for a hearty meal when mixed with rice and eaten with kkakdugi or kimchi.

A stew made by adding fatty beef brisket to a savory doenjang jjigae. The savory fat from the meat melts into the broth, creating a rich and deep flavor.

A representative Korean home-style stew made by adding ripe kimchi, pork, and tofu and simmering it spicy. The spicy and sharp broth goes well with rice.

A noodle dish made with wide flour noodles simmered in a spicy red broth. It is characterized by the combination of its soul-soothing spicy flavor and chewy noodles.

A dish where chewy noodles are mixed with a cold broth or a spicy sauce. It is popular as a palate cleanser after eating meat.

A small portion of doenjang jjigae served at the end of the meal to finish, perfect with rice.

White rice served in a stainless steel bowl with a lid.

Chewy starch noodles added to stews or soups. They become transparent and soft when they absorb the broth.

Instant ramen noodles added to stews or hot pot dishes.

A representative Korean distilled spirit, clear and transparent, with an alcohol content typically around 16-20%. Its clean and slightly bitter taste pairs very well with greasy meat dishes or stews.

A refreshing alcoholic beverage with carbonation that quenches thirst and cleanses the palate.

A traditional Korean rice wine made by fermenting rice. It has a milky white color and is characterized by its sweet and tangy taste.

A premium Korean beer brand made with a brewing method that does not use water. It is characterized by its rich flavor and abundant foam.

A soju brand made with the clear water of Jeju Island. It is often higher in alcohol content or has a cleaner taste than regular soju.

A clear, refined rice wine made by fermenting polished rice at low temperatures. It has a lower alcohol content than soju and a smooth, clean taste, making it good for light drinking.

A traditional Korean fruit wine made by fermenting bokbunja (black raspberries). It has a deep red color and a sweet, fragrant berry aroma.

Carbonated drinks such as cola or cider.

A lunch set menu featuring tender braised ribs steamed in a spicy sauce, served with rice and side dishes. The spicy flavor stimulates the appetite, and it is available for orders of 2 or more people.

A meal menu item consisting of fresh yukhoe, various seasoned vegetables, and greens served over rice and mixed with gochujang sauce. The savory flavor of fresh yukhoe and the crisp texture of the vegetables are well combined.

A hearty gukbap made by adding beef, radish, and bean sprouts to a spicy broth and mixing it with rice. It is in the style of traditional Korean market food.