Myungnyun Jinsagalbi Seoul Hwagok Main Branch

A course where you can enjoy unlimited charcoal-grilled pork ribs. Various side dishes, rice, and drinks are provided at the self-bar. The pork ribs are tender and chewy with a sweet and salty marinade, and have a subtle charcoal aroma that enhances the flavor. You can grill it yourself over hot charcoal and enjoy as much as you want. It is even more delicious eaten with rice, or wrapped in lettuce with various side dishes.

A glass of fresh draft beer. It is cool and refreshing, with a moderate bitterness. It is good to enjoy cool with meat or as a palate cleanser after a meal.

Soju, a representative Korean distilled spirit, and commercially available bottled beer. Soju typically has an alcohol content of about 17-20%. Soju has a clean and transparent taste, while bottled beer offers various flavors and refreshment depending on the brand. It is good to enjoy with meat. Soju is drunk from a glass, and bottled beer is best enjoyed chilled.

Mul-naengmyeon, which is buckwheat noodles in a cold broth, and bibim-naengmyeon, which is mixed with gochujang sauce. Mul-naengmyeon has a cool, sweet and sour taste, while bibim-naengmyeon is characterized by its spicy and sweet taste and chewy noodles. It is often enjoyed as a palate cleanser after eating meat. Vinegar or mustard can be added to taste.

A stew made with traditional Korean fermented soybean paste (doenjang) as the main ingredient. It is boiled with vegetables such as tofu, zucchini, and onions, and meat or seafood. It is characterized by its savory and deep umami flavor, and is hot and spicy. It is a staple Korean dish eaten with rice.

A dish of gently steamed eggs. Egg mixture is dissolved in kelp broth and boiled in a clay pot. It is very soft and moist, with a salty and savory taste. It is a soft side dish that goes well with hot dishes.

A menu item where lean meat from the cow's rib area is prepared and grilled. 150g is served. It is tender, savory, and rich in juice. It is grilled directly on charcoal or a griddle and eaten with salt or ssamjang.

A dish of grilled pork rind with seasoning. 160g is served. It has a chewy and sticky texture, and a savory, sweet and salty seasoned taste. It is delicious when grilled golden brown on charcoal or a griddle and dipped in soybean powder or sauce. It is popular for its high collagen content.