Mapojib

A hot soup with rice, made with pork intestines and sundae (sausage filled with glutinous rice and blood). The deep, savory broth combined with chewy sundae and tender intestines creates a hearty and comforting taste. Eat it hot with rice.

A special menu item that generously adds sundae and pork offal to the standard sundae soup. The deep broth and abundant ingredients make it even more satisfying. It's best enjoyed hot with rice.

This is a spicy soup made with pork backbone and dried cabbage (ugeoji). The rich broth, tender meat from the bone, and crisp dried cabbage harmonize for a spicy and refreshing taste, making it popular for hangovers. Eat the meat off the bone and mix in rice.

A hangover soup made with seonji (congealed ox or pig blood), bean sprouts, and dried cabbage. It features a deep, savory broth and tender seonji, with a refreshing and clean taste that soothes the stomach. Eat it hot with rice.

A spicy stew made with various pork offal and vegetables. The rich, deep broth and assorted ingredients are perfect as a side for drinks, and it's a warm dish that's great for sharing. Enjoy it simmering with drinks.

A spicy Korean braised dish/stew made with pork backbone, potatoes, and dried cabbage. The tender meat from the bone, fluffy potatoes, and spicy broth create a deep and rich flavor. It's delicious to eat the meat off the bone and then make fried rice with the remaining broth.

A platter featuring various types of sundae (glutinous rice, vegetable, blood sundae, etc.) and pork offal (liver, lung, abomasum, etc.). It offers a chewy and tender texture and is enjoyed dipped in salt or sauce. It's a popular choice for an alcoholic beverage accompaniment.

A mixed dish of various boiled pork offal (liver, lung, abomasum, etc.). You can enjoy the different chewy and tender textures from each part, and it's good with salt as a side for drinks.

This is presumed to be a specially prepared cut from boiled pork bossam. It is characterized by a tender yet chewy texture and a light flavor. It tastes even better with salted shrimp or ssamjang.

A dish made by boiling or grilling a specific part of the pig's small intestine. It has a delicious chewy and savory flavor and is loved for its unique texture. It's a popular side for drinks and recommended for those who enjoy rich flavors.

Boiled pork head meat and skin, pressed like a terrine. The chewy skin and tender meat offer a savory and light taste. It's delicious with salted shrimp or ssamjang.

Boiled and prepared from a specific part of the pork's stomach, it has a chewy and crunchy texture. Its light and savory flavor is excellent, and it's particularly popular as an accompaniment to soju. Dip in spicy red pepper paste or salt.

A dish made by boiling and thinly slicing pork or beef cuts and pressing them. It has a tender yet chewy texture and a light, savory flavor. It's good to wrap and eat with salted shrimp, ssamjang, or garlic.

A spicy soup made with pork bone broth, sundae, and various pork offal. It has a refreshing and spicy taste that is great with alcohol. It is served boiling hot and enjoyed as a side dish with drinks.

A bowl of freshly steamed white rice. It's good to eat with soup dishes or to mix with leftover sauce. It's a basic menu item that goes well with all Korean dishes.

A Korean-style fried rice made by stir-frying rice with kimchi, seaweed flakes, and other ingredients in the leftover sauce from a stew or braised dish. It has a savory and spicy flavor, perfect for finishing a meal.

Additional ingredients like noodles or glass noodles to be added to stews or braised dishes. They can be cooked in the broth or added with other ingredients for a richer meal.

Korea's representative distilled diluted liquor. It is clear and transparent with an alcohol content of about 16-20%. Its distinct clean and refreshing taste pairs well with various dishes and is enjoyed chilled.

A refreshing lager-style beer commonly enjoyed in Korea. It has a golden hue and is characterized by a smooth finish and crisp taste. It is enjoyed cold and pairs particularly well with greasy food.

A traditional Korean unfiltered rice wine (makgeolli) made from fermented rice. It has a milky appearance and a sweet yet sour taste with a refreshing quality. The alcohol content is relatively low, around 6-8%, and it pairs well with pancakes or spicy dishes.

A traditional Korean refined rice wine made by fermenting and filtering rice. It has a clean, smooth taste and aroma with an alcohol content of about 13%. Its clean profile pairs well with raw fish or light dishes.

A traditional Korean herbal liquor made primarily from ogaepi (Aralia elata) berries. It features a unique fragrant flavor and a smooth taste, with an alcohol content of around 13%. It can be enjoyed warm or cold.

A Korean fruit wine made primarily from plums. It features a sweet and refreshing plum aroma with an alcohol content of about 12-14%. It is light and sweet, often preferred by women, and is enjoyed chilled.

A traditional Korean herbal liquor made with ingredients like ginseng. It has a unique, subtle herbal aroma and a smooth yet deep flavor, with an alcohol content of about 13%. It can be enjoyed warm or cold and is known as a health drink.

A traditional Korean herbal liquor made primarily from hawthorn berries (sansaju). It has a sweet and sour yet smooth taste and aroma, with an alcohol content of about 13%. It is enjoyed chilled and is said to aid digestion.

A Korean fruit wine made primarily from black raspberries. It has a deep red color and a sweet yet slightly tart taste. The alcohol content is around 13-15%, and it is often enjoyed with meat dishes or as a health drink.

A general term for various cold beverages such as carbonated drinks and juices. They are sweet and refreshing, good for cleansing the palate during a meal or soothing the stomach after drinking.