Old Tondam House

A Korean-style braised chicken dish made with chicken and spicy seasoning, simmered to a thick consistency. It features a spicy and rich broth, perfect for eating with rice.

A mild and clean braised chicken dish made by simmering chicken and vegetables in a clear broth without chili powder. Its gentle and clean flavor makes it suitable for enjoying with children.

A Korean-style fusion stew made with ham, sausage, ramen, vegetables, etc., simmered to a spicy flavor. The salty and spicy broth harmonizes with the various ingredients. It is a hot pot dish typically eaten with rice.

A dish made with sugure, a special cut of meat found between a cow's hide and flesh. It is characterized by its chewy and savory texture and is usually stir-fried with spicy seasoning or served as a soup. Known to be rich in collagen.

A representative Korean stew made with well-fermented kimchi and pork or tuna, simmered to a spicy flavor. It has a sour yet deep umami taste and is eaten as a main dish with warm rice.

A Korean-style jeon (pancake) made by mixing minced meat, tofu, and vegetables, shaping them into balls, and pan-frying them. It has a soft texture and savory taste, often enjoyed as a holiday dish. Served with a soy sauce-based dipping sauce.

These are standard ramen noodles for adding to soups. With their chewy texture and flavor that blends well with broth, they can be added to stews for a more hearty meal.

You can add a variety of fresh vegetables. They enhance the flavor of the dish and provide a crisp texture. Commonly added to hot pot or stew dishes.

A Korean-style fried rice made by stir-frying rice with leftover broth, seaweed flakes, sesame oil, etc. It is savory and salty, a delicacy to finish the meal.

A representative Korean distilled spirit, clear with an alcohol content of about 15-20%. It has a clean and refreshing taste that pairs well with any Korean dish. Usually served chilled.

A representative alcoholic beverage made by fermenting barley. It has a cool and refreshing taste, pairing particularly well with spicy food. It is typically consumed chilled.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a sweet and sour taste and is refreshing with its carbonation. Characterized by its cloudy, milky appearance, it is usually consumed chilled. Often enjoyed with pancakes on rainy days.

Handmade makgeolli from Neurin Maeul Brewery. Made only with rice and nuruk (fermentation starter), it features a smooth and deep flavor without artificial sweeteners. You can enjoy a more refined taste than regular makgeolli.

A traditional Korean fruit wine made by fermenting bokbunja (black raspberries). It has a sweet yet tart flavor and a unique aroma. Its beautiful red color makes it a delightful drink, usually enjoyed after meals or on special occasions.