Samgakjeong

Lean meat from the pork diaphragm, a rare cut available in small quantities per pig. It boasts a tender yet chewy texture and a distinct nutty flavor. It's delicious grilled over charcoal and enjoyed wrapped in lettuce with ssamjang and garlic.

Pork jowl, with a good balance of fat and lean meat, offering a chewy yet tender texture. Its rich, nutty juices provide a deep flavor when grilled. It's best enjoyed lightly dipped in salt or with meljeot (fermented anchovy sauce).

A special cut from the pork hind neck, its nutty flavor intensifies with chewing. The harmony of lean meat and fat makes it savory yet flavorful. Slicing it thinly and grilling it quickly allows you to enjoy its tender taste.

Lean meat from the pork neck, characterized by its lean texture with less fat, offering a light flavor. When sliced thickly and grilled, it's juicy and satisfying to chew. Enjoy it cleanly by wrapping it with greens or pairing it with pickled onions.

Meat from the pork belly, with layers of lean meat and fat, offering a rich, buttery flavor. When grilled, you can enjoy both a crispy exterior and a moist interior. Grilling it with kimchi and garlic and wrapping it in lettuce creates a flavor Koreans love.

A special cut from the pork's front leg, called 'Igyeopsal' because it has two layers of lean meat and fat. It is characterized by its chewy yet tender texture and nutty flavor. It's even more delicious when grilled golden brown over charcoal and enjoyed with shredded green onions.

A delicacy made by grilling marinated pork skin. It's rich in collagen, offering a chewy and bouncy texture. Dipping it in soybean powder adds a nutty flavor, and it's popular as a side dish with soju.

A hearty soup made with beef or pork intestines, simmered to a spicy finish. The deep, rich broth and chewy intestine pieces make it a great hangover cure. Enjoy it hot with rice, and you can add minced seasoning to your preference.

A stew based on traditional Korean doenjang (fermented soybean paste), simmered with vegetables such as tofu, zucchini, and onion. It has a savory and deep flavor, making it a representative meal staple for Koreans. It's great for mixing with rice or enjoying alongside meat dishes.

A representative Korean distilled spirit made by fermenting rice, barley, etc. 'Chum Churum' is characterized by its smooth finish, made with natural bedrock water. It is enjoyed chilled, and it is said to taste even smoother when shaken. The alcohol content is around 19% ABV.