Jinmi Restaurant

A stew made with frozen pollack as the main ingredient, along with radish, tofu, and crown daisy. The broth is refreshing and spicy, making it good for hangovers or as a meal.

A fusion stew made with ham, sausage, baked beans, kimchi, etc. The spicy broth is combined with the rich flavor of various hams for a deep taste.

A representative Korean stew made by simmering well-fermented kimchi, pork, and tofu. It is characterized by its spicy and sharp broth, and is filling when eaten with rice.

Pork marinated in a spicy and sweet gochujang sauce, stir-fried with vegetables. It has a smoky flavor and is popular as a side dish for rice.

A dish made by simmering beef bulgogi, glass noodles, and mushrooms in a ttukbaegi (earthenware pot) with a light broth. It features a sweet and savory seasoning.

A savory stew made with traditional Korean doenjang (soybean paste), tofu, zucchini, onions, and other vegetables. It has a simple and deep flavor.

A stew made with plenty of fermented cheonggukjang (fermented soybean paste) beans, characterized by its unique savory aroma and deep flavor. It has a texture with visible bean pieces.

A stew made with soft sundubu (silken tofu) as the main ingredient, seasoned with spicy sauce. The soft texture and spicy broth are harmonious.

A representative clear distilled spirit of Korea. Its clean taste makes it the best alcohol to pair with stews or meat dishes.

A lager-style beer characterized by its refreshing carbonation and crispness. It quenches thirst and enhances the flavor of food.

A traditional Korean rice wine made by fermenting rice. It has a milky color, a sweet and savory taste, and a slight carbonation.

A dish of Jeju hairtail braised with radish in a spicy sauce. The tender hairtail and radish soaked in sauce are a rice thief.

A dish of fresh Jeju hairtail, salted and grilled to a golden brown. Enjoy the simple and savory original flavor of hairtail.