Nag-Wonjib

A stew made with fish as the main ingredient, simmered spicy and refreshingly. The savory flavor of the fish permeates the broth, creating a deep taste. It's good to enjoy as a hearty meal with rice.

A savory stew made by dissolving fermented soybean paste with tofu, vegetables, etc. It has a mild and deep flavor, making it a representative soup dish that pairs best with rice, the staple food of Koreans.

A stew made by adding well-fermented kimchi and pork and simmering it spicy. The spicy and sour broth stimulates the appetite and is one of the most beloved meal options for Koreans.

A stew made by simmering savory cutlassfish and kimchi. The oily savoriness of the cutlassfish and the spiciness of the kimchi are harmonized, making it a rice-thief menu.

A dish made by adding tuna instead of pork to a kimchi stew base. The unique mild and savory flavor of tuna permeates the broth, allowing for a clean taste.

A stew made with various ingredients such as ham, sausage, kimchi, and ramen noodles in a spicy broth. It is a fusion Korean dish where you can enjoy abundant ingredients and a rich broth simultaneously.

A stew made with plenty of fresh squid, offering a refreshing and clean taste. The chewy texture of the squid and the spicy broth are combined, making it good for relieving hangovers or as a meal.

A clear or spicy soup dish made with cod. The cod meat is soft and mild, and the broth is very refreshing.

A soup made with fresh, unfrozen pollock. The meat is much softer than frozen pollock, and the broth is deep and refreshing.

Pork marinated in a spicy and sweet gochujang sauce and stir-fried with vegetables. It is one of the most popular meat side dishes in Korea and pairs well with rice.

Squid and vegetables are quickly stir-fried over high heat with a spicy sauce. The spicy sauce and the chewy texture of the squid stimulate the appetite.

A dish of yellow corvina dried in the sea breeze and fermented in a crocker pot with barley. Its unique chewy texture and salty taste are excellent, and it is usually eaten with rice soaked in cool green tea water.

A representative Korean barbecue dish where fresh, unfrozen pork belly is grilled on a pan. The savory fat and the taste of the lean meat are harmonious.

A mild meat dish made by boiling pork in chunks until the fat is removed. The tender meat is served with salted shrimp, kimchi, or wraps.

Cubed chicken is simmered in a spicy gochujang broth with potatoes, carrots, and other vegetables. It is characterized by its spicy and sweet taste.

Korea's representative distilled liquor, it is clear, transparent, and has a clean taste. It has a high alcohol content and pairs well with spicy stews or meat dishes.

A beer with a refreshing carbonation and crispness. It cleanses the palate when consumed with oily or spicy food.

A traditional Korean rice wine made by fermenting rice. It has a milky color and is attractive with its savory, sweet, and slightly fizzy taste.