Keunmam Halmae Sundae Guk Shingu University Branch

A rice soup made by boiling sundae and pork offal in a rich broth made from simmering pork bone broth. It is characterized by its savory and light taste, and can be eaten with salted shrimp, seasoning paste (dadaegi), and perilla powder according to preference.

A sundae guk fortified with nutritious ingredients such as ginseng and jujubes added to the basic sundae guk. You can feel a deep and healthy taste.

A spicy rice soup made by adding spicy seasoning to sundae guk. It is good for hangovers and suitable for those who prefer spicy broth.

A menu item made by adding ramen noodles instead of rice to sundae guk broth and boiling it. You can enjoy the harmony of chewy noodles and the savory sundae guk broth.

A menu item with ramen added to spicy sundae guk broth. You can enjoy both the spicy broth and noodles at the same time, making it good for hangovers.

A spicy soup made with beef, bracken, bean sprouts, and green onions. It is characterized by its spicy and sharp broth.

A spicy soup made by simmering pork backbones with dried radish greens. You can enjoy peeling the meat off the bones, and the broth is rich and refreshing.

A hangover soup made with beef tripe (yang) and ox blood. You can enjoy the chewy texture of the tripe and the soft texture of the ox blood simultaneously.

A soup made with plenty of fresh ox blood and dried radish greens. It is rich in iron and has a savory and refreshing broth.

A clear and refreshing soup made with dried pollack. It has a light and clean taste and is excellent for relieving hangovers.

A rice soup with tender pork slices instead of sundae. Recommended for those who prefer a clean and light meat broth.

A spicy soup made with various beef intestines. It is a nourishing dish that combines the chewy texture of the intestines with the deep broth flavor.

A nourishing dish made by simmering beef knee cartilage for a long time. The broth is rich and the chewy texture of the cartilage is excellent.

A clear gomtang made by simmering beef head meat for a long time. The meat is tender, the skin is chewy, and the broth is light.

A menu item with added healthy ingredients to the beef bone marrow soup for extra nutrition. It's a satisfying meal.

A nourishing dish made by grinding loach and simmering it with dried radish greens. It has a savory and deep flavor and is good for restoring energy.

A dish made by stir-frying pork in a sweet and spicy gochujang sauce. It is popular as a side dish for rice and can also be eaten wrapped in lettuce.

A soup made by simmering in rich beef bone broth with rice cakes and dumplings. The soft rice cakes and dumplings filled with ingredients are satisfying.

A single-person set meal that includes well-boiled pork slices (bossam), rice, soup, and side dishes.

A representative Korean nourishing dish made by stuffing a young chicken with glutinous rice, ginseng, jujubes, and garlic, then simmering it for a long time.

A Korean-style sausage filled with glass noodles, vegetables, and ox blood. It is served steamed and eaten with salt or salted shrimp.

Pressed pork made from boiled pig's head meat. It has a chewy and light texture and is popular as a side dish for alcoholic beverages.

A dish made by stir-frying boneless chicken feet in a spicy sauce. It is characterized by its chewy texture and fiery spiciness.

A soup with plenty of ingredients, good to eat as a side dish for alcohol. A bowl of rice is separate, and it is usually ordered for multiple people to share the broth.

A dish where chicken is marinated in a spicy gochujang sauce and stir-fried with vegetables on a hot plate.

A dish made by stir-frying pork, kimchi, and vegetables in a small amount of sauce. It is spicy and savory, making it good for both a side dish and a meal.

An assortment dish containing various pork parts such as sundae and boiled pork slices. You can enjoy various flavors and textures at once.

A hot pot made with pork backbones, potatoes, and dried radish greens. It is simmered at the table, and fried rice can be made after finishing.

A hot pot made with sundae and beef tripe, boiled in a spicy broth. The savory flavor of the tripe and the taste of sundae blend into the broth, creating a deep flavor.

A dish where chewy baby octopus and savory pork belly are stir-fried together in a spicy sauce. Also called 'jjusam'.

Korea's representative distilled liquor. It has a clear and clean taste and pairs well with various Korean dishes.

A refreshing and crisp carbonated alcoholic beverage.

A traditional Korean rice wine made by fermenting rice. It is smooth, sweet, and slightly fizzy.

A clear liquor (cheongju) made by fermenting rice at low temperatures. It has a clean taste and pairs well with raw fish or light snacks.

Fried rice made by adding rice, seaweed flakes, sesame oil, etc., to the remaining broth or stir-fry sauce.

A bowl of white rice.

Carbonated drinks such as cola or cider.