Miseongok

A traditional Korean meat broth dish characterized by its milky and rich broth, simmered for a long time from beef bones. It boasts a savory and mild flavor, and usually contains noodles and meat. It is common to add rice to the broth, season it with salt and green onions, and eat it with kkakdugi or kimchi.

A dish made by gently boiling beef in large pieces and then thinly slicing it for easy consumption. You can fully enjoy the moist and tender texture of the meat and its deep beefy aroma. It is often dipped lightly in soy sauce or salt, and is excellent for sharing among several people as a side dish with drinks.

A representative Korean distilled spirit, it is clear and transparent, with an alcohol content typically between 16-20%. It is characterized by a clean finish with a slight sweetness. It pairs well with meat dishes or stews.

A refreshing and cool alcoholic beverage made from fermented barley. It is characterized by its unique slightly bitter taste and crisp carbonation. It can be enjoyed lightly with a meal or pairs well with salty foods.

Carbonated drinks such as Coke and Sprite. With their sweet and fizzy taste, they are great for cleansing the palate during or after a meal. They are even better enjoyed cold with ice.