Jinju Daebakjip

This is pork skirt meat, characterized by its rich flavor and chewy texture. It is usually grilled. It has a deep flavor, is slightly sweet, and when cooked properly, it is very tender and pleasantly chewy. It is grilled at the table and typically eaten wrapped in lettuce or perilla leaves with ssamjang and garlic.

A dish of fermented skate, sliced raw. It is considered a delicacy, especially in the Jeolla Province. It is characterized by its strong ammonia smell and unique taste. Due to the fermentation process, it has a very pungent and stimulating flavor, with a chewy yet tender texture. It is a polarizing dish due to its distinctive taste. Traditionally, it is eaten with fermented kimchi and boiled pork (samhap) to balance the strong flavor. It can also be dipped in chochujang or soy sauce.

Fresh pork belly, with layers of fat and lean meat. It is a representative Korean barbecue dish. It is fatty, savory, and has a deep flavor. When grilled, the fat melts, making the outside crispy and the inside moist. It is grilled at the table, cut with scissors, and eaten wrapped in fresh vegetables like lettuce and perilla leaves with ssamjang, grilled garlic, and kimchi. It pairs well with soju.

A dish of fresh, domestic octopus, lightly blanched and sliced. It has a subtle savory and slightly sweet taste, with a chewy yet tender texture. It is served chilled and typically dipped in chochujang (spicy red pepper paste-based vinegar sauce) or sesame oil dip (sesame oil and salt).

Fresh pork neck, which is less fatty than pork belly but rich in flavor and tender. It is savory and juicy, with a firm yet tender texture. It can be enjoyed in a lighter way than pork belly. It is grilled at the table, cut, and eaten with ssamjang and various side dishes wrapped in lettuce or perilla leaves.

Pork jowl, characterized by its marbling and attractive rich, tender fat. It is very tender and juicy, with a delicate balance of lean meat and fat. It has a slightly crispy texture when grilled. It is grilled at the table and enjoyed with ssamjang and fresh vegetables, offering a lighter taste than pork belly but more savory than pork neck.

Fresh, raw oysters from the Bitojeong region or brand, served chilled. They have a salty, fresh, subtly sweet taste, and a soft, plump texture. They are usually eaten raw with a drizzle of chochujang (spicy red pepper paste-based vinegar sauce) or lemon juice. They are good to enjoy with soju or makgeolli.

A representative Korean stew made by simmering well-fermented kimchi, tofu, pork (or other meat), and vegetables in a spicy broth. It is characterized by its deep umami, spicy and sour taste, and warm, comforting flavor. The kimchi is soft, and the pork is tender. It is served piping hot and enjoyed as a hearty meal with warm rice and various side dishes.

A traditional Korean stew made with doenjang (fermented soybean paste), tofu, zucchini, onions, mushrooms, and other vegetables, along with seafood or beef. It is characterized by its savory and deep flavor, and its salty, earthy umami. It is less spicy than kimchi jjigae and offers the deep flavor unique to doenjang. It is a representative home-style Korean dish served with warm rice and side dishes.

A Korean braised fish dish made with hairtail, radish, potatoes, and other vegetables, seasoned with gochujang, chili powder, soy sauce, etc., to create a spicy and delicious flavor. It is spicy, salty, and slightly sweet, with tender and moist fish and vegetables that are soft and well-infused with the sauce. It is so delicious to mix rice with the sauce that it is sometimes called a 'rice thief'. It can be enjoyed as a hearty meal with warm rice.

A dish made by braising hairtail fish with vegetables like radish in a salty and sometimes spicy sauce. The fish is tender and moist, and the rich, savory flavor of the sauce permeates the fish. It is a comforting and delicious fish dish that goes well with warm rice.