Jeonju Eotang Noodles Bam-il-maeul Branch

A dish made by simmering freshwater fish until tender, deboning the flesh, and then simmering it in a spicy broth with noodles or rice. It features a spicy and savory broth, complemented by the tender fish flesh and chewy noodles or warm rice. It's a great hearty meal and also popular as a hangover cure. Enjoy it hot with the basic side dishes.

This dish enhances the basic Eotang noodles/rice soup by adding chewy river snails (rice paddy snails) for a deeper flavor and texture. The spicy and savory taste of Eotang is complemented by the unique chewy texture and umami of the river snails, creating a richer flavor experience. Enjoy the nutrition of river snails and the refreshing taste of Eotang simultaneously. Have it as a hearty meal with rice or noodles.

A nutritious dish made by simmering freshwater fish until tender, then deboning the flesh and adding it to a soft porridge. It is soft, warm, and boasts a clean yet deep flavor with the savory taste of fish. It's a nourishing meal that soothes the stomach, especially good to have a warm bowl when feeling weak or on a cold day.

A special porridge that enhances the nutrition and texture of the nourishing fish porridge by adding chewy river snails (rice paddy snails). The savory and nutty flavor of the porridge is enhanced by the chewy texture of the river snails, providing richer nutrition. Recommended for those seeking a more special nutritional meal than regular nourishing fish porridge. A warm bowl will leave you feeling comfortable.

An additional serving of the deep and spicy broth from Eotang noodles/rice soup. You can enjoy the same spicy and savory flavor, and the warm heat will warm your body. It's good for adding more broth during your meal or as a side dish with alcoholic beverages like soju.

Chewy noodles made by hand-tearing thin pieces of flour dough. Characterized by a soft and chewy texture, they pair well with any soup dish. Adding them to Eotang noodles or porridge makes for a more filling and varied texture experience.

Warm, freshly steamed white rice. It is soft and fluffy, a basic carbohydrate that pairs well with any dish. Served with unlimited refills, it's great for mixing into Eotang broth or enjoying as a hearty accompaniment to other dishes.

A dish made by frying or grilling small freshwater fish like pyramid minnows until crispy, then simmering them in a spicy and sweet sauce. They are so crispy and savory that you can eat them bones and all, and the sweet and spicy sauce stimulates the appetite. It's very popular as a side dish for drinks and also as a side dish for rice. It's fun to pick them up one by one.

A Korean-style crepe made by thinly pan-frying buckwheat flour batter, then rolling it with fillings like kimchi, pork, and glass noodles. It has a chewy exterior and a crisp, spicy kimchi filling. It has a pleasant savory buckwheat aroma. It's usually enjoyed as a snack or with drinks, and pairs particularly well with Makgeolli.

Soju, a representative Korean distilled spirit, and beer, a globally popular fermented beverage. Soju has a clear and clean taste, while beer offers a cool and refreshing carbonation. They are the most commonly enjoyed alcoholic drinks in Korean restaurants, perfect for casual drinking with various dishes.

A traditional Korean cloudy rice wine made primarily from rice. Makgeolli has a soft, sweet, and slightly sour taste, with a characteristic thick and carbonated texture. It is often enjoyed with pancakes or spicy dishes and is best served chilled and shaken.

A general term for a variety of non-alcoholic beverages. Characterized by a refreshing and cool taste, it's good for quenching thirst during a meal or as a palate cleanser. It helps relieve thirst with your meal or can be enjoyed lightly after eating. Please ask staff for specific types.