SAEMAEULGAMJATANG69saemaeul gamjatang taisin seukwaeo

A spicy, single-serving soup dish made with a rich broth from simmering pork backbone, with ingredients like dried cabbage added. You can enjoy the tender meat and then mix rice into the broth for a hearty meal.

A representative Korean hot pot dish where pork backbone, potatoes, dried cabbage, perilla leaves, and perilla powder are added and cooked at the table. The broth is deep and savory, perfect for sharing among many people.

A dish made by adding plenty of well-aged kimchi to the basic gamjatang. The unique sour and spicy flavor of the aged kimchi permeates the broth, creating a refreshing and clean taste.

A dish where pork backbone and aged kimchi are simmered in a small amount of broth. The spicy and savory seasoning is well absorbed into the meat and kimchi, making it excellent as a side dish for drinks or with rice.

A menu item allowing you to order additional pork backbones with meat attached when ordering gamjatang or pork backbone stew.

Kimchi that has been aged for a long time, giving it a deep flavor. It can be added to soup or stew dishes to enhance the umami.

Ramen noodles added to the remaining broth after eating some of the hot pot dish.

A cut of beef belly with a harmonious balance of fat and lean meat. It can be lightly cooked in the simmering gamjatang broth and enjoyed like shabu-shabu.

The outer leaves of napa cabbage, boiled or dried, which add a savory flavor and soft texture to soup dishes.

These are transparent and chewy noodles made from sweet potato starch. They absorb broth well and are popular as an addition to hot pot dishes.

These are raw potato slices added to the soup dishes and cooked. When fully cooked, their fluffy texture pairs well with the broth.

A Korean herb vegetable with a unique aroma that removes any gamey smell from soup dishes and adds a fragrant flavor.

Mozzarella cheese that melts on top of stew or fried rice dishes, adding a nutty and creamy flavor.

Add mushrooms with a chewy texture and subtle aroma to make the broth even richer.

Chewy rice or wheat cakes that can be added to soup dishes for a filling meal.

Warm white rice, an essential part of a Korean meal. It can be eaten with soup dishes or stir-fried with leftover broth.