Myungga Perilla Noodle Soup

Korean dumplings filled with minced meat, vegetables, and glass noodles, wrapped in a thin flour dough. They are steamed and characterized by their soft and savory taste. They are good as a side dish, dipped in soy sauce with a meal.

A dish made by boiling kalguksu noodles in a thick, red broth made from mashed boiled red beans. Similar to red bean porridge, it is thick and savory, and can be enjoyed sweet or salty by adding sugar or salt to taste.

Kalguksu with a clear and refreshing broth generously seasoned with fresh clams. The chewy noodles and the deep umami of the seafood broth create a refreshing taste.

Kalguksu with a thick and savory broth base made from finely ground perilla seeds. Its mild and soft taste is comforting to the stomach, and it is rich in nutrients, making it popular as a nourishing meal.

Kalguksu with a spicy and refreshing broth, colored red with chili powder and various seasonings. Its spicy taste is characteristic, making it good for hangovers and enjoyable with a refreshing sweat.

A dish made with hand-torn sujebi dough instead of kalguksu noodles in a savory and rich perilla seed broth. The chewy and soft texture of the sujebi harmonizes with the rich flavor of perilla seeds.