Ojukheon Garden

A single-person set meal featuring grilled Saechi (a dialect term for fish like Atka mackerel) as the main dish. Rice and side dishes are served alongside the delicate and savory grilled fish.

Rice cooked with fragrant Gondre (thistle) leaves. When mixed with the seasoning sauce, you can enjoy the aroma and savory taste of the herbs.

A stew made with deeply fermented Cheonggukjang and Doenjang. It is characterized by its deep, savory flavor and unique aroma.

A small portion of Doenjang jjigae ordered to finish the meal after eating meat or other dishes.

A dish prepared by cooking a whole Saechi fish. You can enjoy the abundant flavor of the delicate fish meat.

A whole mackerel grilled with salt. The skin is crispy, the flesh is moist, and the savory taste is excellent.

Marinated beef grilled until crispy without broth. It has a smoky flavor and a sweet and savory taste.

This is the sirloin cut from a Korean native female cow. It has well-developed marbling, resulting in tender meat with an excellent savory flavor. It is suitable for grilling.

This is the lean meat from the upper rib-eye of Korean beef, known as 'Salchi-sal'. It is characterized by snowflake-like marbling and offers a melt-in-your-mouth tender texture.

This is the lean meat from between the rib bones. It has a chewy texture, and the savory meat juices are released as you chew.

A hot pot dish where thinly sliced beef, various mushrooms, and vegetables are boiled in broth. It is characterized by its sweet and light broth.