Myeongrang Sikdang

This cut is from the upper part of the cow's front leg, characterized by marbling that spreads like a flower. Its tender, juicy, and rich savory flavor is excellent, making it ideal for grilling.

A rare and special cut of beef. You can enjoy unique textures and flavors from different parts of this cut. It's mainly enjoyed grilled, and even a light dip in salt is delicious.

This cut is a mix of white fat and red meat attached to the beef flank. When thinly sliced and quickly grilled, you can experience a savory and chewy texture. It also pairs well with soybean paste stew or stir-fried dishes.

A rare cut from the pork neck, also known as 'cheon-gyeopsal' (thousand-layer meat), boasting a chewy texture and rich juices. It's known for its savory and tender taste and is popular for grilling.

This is lean meat from the pork diaphragm, characterized by its low fat content and chewy texture. Its plain yet savory flavor is excellent, and it can be grilled without seasoning or with a light marinade.

This is the fatty part of the pork belly, characterized by its tender and savory flavor due to layers of fat and meat. It's the most popular cut for grilling among Koreans, and it tastes even better when grilled with kimchi or wrapped in lettuce wraps.

This is a traditional fruit wine made from Bokbunja (black raspberries) produced in Korea. It has a sweet yet slightly tart flavor and a beautiful red color. It pairs well with meat.

This is a clear Korean liquor made by fermenting rice. It's characterized by a clean and smooth finish, and its unsweetened, mild taste pairs well with various foods. It's even better when served chilled.

Soju is a representative Korean distilled spirit. It is clear and clean, with a distinct alcoholic aroma and taste. Beer is a sparkling alcoholic beverage with a cool and refreshing taste. Both are the most common drinks to enjoy with Korean food.

A variety of non-alcoholic beverages that provide refreshment, such as carbonated drinks or juices. They are great for cleansing your palate during or after a meal.

A hearty and spicy Korean soybean paste stew with chadolbagi (beef brisket). It's a generous portion with various ingredients like tofu, mushrooms, and vegetables, perfect to enjoy with rice.

A bowl of rice cooked from white rice. It's a staple served with all Korean meals and is best enjoyed with stews or soups.