Mongmi

Kkotmoksal (Flower Pork Neck) is from the pork neck area, with a good balance of fat and lean meat, boasting a tender and juicy texture. You can enjoy its unique savory flavor and aroma, and it's excellent for grilling.

Galbisal is the meat from between the pork rib bones, characterized by its chewy texture and rich meaty aroma. The savory fat and the firm texture of the meat combine well for a satisfying chew.

Moksamgyeop is the cut where the pork neck and belly meet, with a balanced ratio of fat and lean meat, making it tender yet chewy. The skirt meat (fatty part) is removed for a clean taste.

Pork jowl is from the neck area of a pig, with finely marbled fat, offering an excellent savory and chewy texture. You can enjoy its uniquely crisp yet tender taste.

Galmaegisal is from the diaphragm area of a pig. It's a special cut with less fat, a chewy texture, and a rich meaty aroma. It's light yet allows you to deeply savor the original flavor of the meat.

Cheese grilled on the griddle, crispy on the outside and chewy on the inside with an excellent savory flavor. It's great to enjoy with meat or as a light meal replacement.

Sausage made from Spanish Iberico pork, characterized by its unique flavor and chewy texture. When grilled, it's juicy and offers a deep taste.

A mix of various vegetables such as king oyster mushrooms, eggplant, and Korean chili peppers, served for grilling. Grilling them with meat brings out the sweetness and crispness of the fresh vegetables, balancing the richness of the meat.

King oyster mushrooms are characterized by their thick texture and subtle aroma. When grilled, they offer a chewy and light flavor, making them a great match for meat.

Eggplant, characterized by its tender texture and subtle sweetness. Grilling it brings out its unique umami flavor and balances the taste when served with grilled meat.

These are Korean chili peppers that are slightly spicy and have a crisp texture. When grilled alongside meat, they cut through richness and add a refreshing spicy flavor.

A fried rice dish combining fragrant minari (water parsley), crisp kimchi, and a spicy-sweet special sauce. It's a great way to finish a meat meal, characterized by its refreshing and addictive taste.

A noodle dish where you mix spicy pollack roe salad and chewy noodles with a spicy-sweet sauce. Its refreshing and spicy flavor stimulates the appetite, and it pairs particularly well with meat.

A hearty dish made by simmering beef brisket and rice in a savory soybean paste broth. The deep soybean paste flavor and tender meat combine for a warm and satisfying meal.

A dish made by adding soft sundubu (silken tofu) to spicy ramen broth. It's seasoned with our special sauce, making it spicy yet savory from the tofu, and is also great for hangovers.

Kimchi stew made by simmering well-fermented domestic kimchi and domestic pork for 3 hours. The deep, rich broth and tender pork combine to create a representative dish indispensable to the Korean table.

Scraped from the bottom of the pot, this scorched rice has a savory and crispy texture. It can be softened with warm water to make sungnyung (rice water) or enjoyed as is for a crispy snack.

A bowl of freshly steamed white rice. It's great to have with main dishes or to mix into stews and soups.

A salad made with fragrant cilantro tossed in a sweet and sour dressing. It pairs especially well with Iberico pork, cutting through the richness and adding a fresh flavor.

A fermented seafood dish made by seasoning fresh young oysters with a spicy sauce. It has a salty and refreshing taste, and pairs particularly well with Korean pork. It's also excellent as a side dish for rice or as a snack with drinks.