Kkangtongjib

One of the most popular cuts of pork in Korea. It is characterized by its savory and tender taste due to layers of fat and lean meat. It is grilled on a griddle and eaten wrapped with ssamjang, garlic, and vegetables.

This is the part of pork belly with the skin attached. You can enjoy the chewy texture of the skin and the savory flavor of the fat at the same time. It is grilled and dipped in salt or ssamjang.

Fatty meat attached to the center of the brisket bone from the chest to below the belly of a cow. It is served sliced very thinly and cooks quickly on the grill. It has a savory and chewy texture.

Pork belly sliced thinly as if shaved with a plane. Because it is thin, it cooks quickly, and you can enjoy its crispy and savory taste. It's a delicacy when grilled with green onion salad or kimchi.

This is the lean meat from the neck of a pig. It has less fat and more lean meat than pork belly, making it light and chewy. It can also be grilled thick like a steak.

A dish made by stir-frying pork and vegetables in a spicy sauce, then simmering it with a small amount of broth. It is spicy and rich in umami, making it good as a meal with rice or as a side dish with drinks.

A dish made by stir-frying squid and vegetables in a spicy sauce. The chewy texture of the squid and the sweet and spicy sauce stimulate the appetite.

A representative Korean stew made by simmering well-ripened kimchi, pork, tofu, and other ingredients. It has a spicy and refreshing broth that is excellent, and it is eaten with rice.

A stew made with plenty of zucchini and pork, simmered in a spicy gochujang sauce. The sweetness of the zucchini and the spicy broth harmonize well.

A dish of cold broth with noodles made of buckwheat, etc. It's good as a refreshing palate cleanser after eating meat.

A dish of Korean instant ramen, boiled. It is characterized by its spicy broth and chewy noodles.

A dish made by mixing eggs with water, seasoning it, and steaming it until soft. It has a smooth, pudding-like texture and a mild flavor that pairs well with spicy food.

Rice stir-fried with remaining sauce and oil after eating meat, mixed with rice, kimchi, seaweed flakes, etc. You can enjoy its savory flavor and the crispy texture of scorched rice.

A bowl of white rice. Eaten as a meal with stew or meat.

Additional ramen noodles to be added to stews or hot pots. They are cooked by adding them to the boiling broth.

Korea's representative distilled spirit. It is clear, clean, and has a slightly bitter taste. It pairs very well with meat dishes such as pork belly.

A refreshing carbonated alcoholic beverage. It is drunk cold and cuts through the richness of oily food.

A clear rice wine (cheongju) made by fermenting rice. It has a lower alcohol content than soju, a clean taste, and a smooth finish.

A fruit wine made from black raspberries. It has a sweet and fragrant fruity aroma, and a moderate alcohol content that allows you to enjoy the taste of the wine.

A traditional Korean rice wine made by fermenting rice or wheat. It is milky white in color and has a combination of sweetness, a fizzy tang, and a sour taste.

Carbonated drinks. Coke is black and sweet, while Sprite is clear and has a refreshing lemon-lime flavor.