Minjine Gamjatang Haejangguk

A spicy and rich stew made with pork backbone, potatoes, dried aged napa cabbage, and perilla leaves. The tender texture of the meat and the deep flavor of the broth are harmonized, making it excellent as a side dish for drinks or a meal. After finishing, you can enjoy it with fried rice or by adding ramen noodles.

Pork cutlet coated with breadcrumbs and deep-fried until crispy. Served with a sweet sauce, it features a crispy exterior and a moist interior. It's a menu item that everyone, young and old, can enjoy.

A soup made by simmering rich beef bone broth with plenty of soft dried aged napa cabbage. It is characterized by its savory and mild flavor, and it is not too strong, so you can enjoy it comfortably. It tastes even better when mixed with rice and eaten with kkakdugi or kimchi.

A clear and refreshing soup made with plenty of bean sprouts. The clean and refreshing broth is excellent and very good for relieving hangovers. Season to your taste with salted shrimp or red pepper powder.

A spicy soup made with fresh blood sausage (solidified cow's blood) and dried aged napa cabbage. The firm and soft texture of the blood sausage harmonizes with the rich broth. It is rich in iron and also good as a restorative food.

A haejangguk made with beef tripe (yang) and blood sausage (seonji). You can enjoy the chewy texture of the tripe and the soft texture of the blood sausage simultaneously. It is characterized by its spicy and deep broth flavor.

A single-serving Gamjatang made by simmering pork backbone for a long time and serving it in an earthenware pot with dried, aged napa cabbage. It's fun to eat the meat off the bone, and the broth is spicy and savory. It's popular as a hearty meal.

Various vegetables that can be added to stew dishes. They make the broth taste more refreshing and abundant.

Dried napa cabbage leaves that have been boiled, which can be added to soup dishes to add a savory flavor and soft texture.

Raw potatoes cooked in soup dishes. You can enjoy the taste of fluffy potatoes soaked in broth.

Noodles made by dropping pieces of flour dough into the soup. The chewy texture goes well with the broth.

Ramen noodles added at the end of a stew dish. The rich broth seeps into the noodles, making it a delicacy.

An option to add pork backbone, the main ingredient of Gamjatang. Order when you want to enjoy more meat.

An option to add chewy and savory beef intestines. It adds a greasy richness and chewiness to the broth.

A dish made by stir-frying kimchi, vegetables, and rice in the leftover broth after a meal. You can finish your meal with a savory and hearty dish.