Samhwa Gisa Sikdang

Grilled saury seasoned and grilled until golden brown. The skin is crispy, the flesh is soft, and it has a savory flavor. It's great to eat with rice.

Grilled mackerel pike. The flesh is thick and soft, with little fishy smell and a mild flavor. It tastes even better dipped in wasabi soy sauce.

Grilled croaker seasoned and grilled until savory. The flesh is tender and has a rich umami flavor, making it popular as a side dish for rice.

Grilled mackerel, crispy and moist. It has a rich, savory, and oily flavor characteristic of blue-backed fish.

Whole grilled saury. The flesh is firm and has a strong savory flavor, and some enjoy the slightly bitter taste of the innards.

Grilled flatfish (flounder). It is a white fish with a mild flavor and little fishy smell, making it a clean dish.

Braised croaker with radish in a spicy sauce. The soft fish flesh soaked in the sauce is a characteristic of this dish.

Mackerel braised in a spicy sauce with radish and vegetables. The spicy and rich sauce blends well with the oily flavor of the mackerel.

Cutlassfish braised in a spicy and sweet sauce. The soft cutlassfish and radish soaked in the sauce go very well with rice.

Whole squid boiled or steamed. You can enjoy the chewy texture and the natural mild flavor of squid, served with cho-gochujang (spicy-sweet red chili paste sauce).

A soup dish made with anglerfish. The broth is refreshing and clean with bean sprouts and water parsley, and you can enjoy the chewy texture of the anglerfish.

A soup made with cod, served with either a clear broth (jiri) or a spicy broth. The flesh is plump and the broth is refreshing, making it good for hangovers.

Spicy stir-fried chicken with potatoes, carrots, and other vegetables. The sauce is thick, making it great to mix with rice.

A spicy stew made with frozen pollock (dongtae) as the main ingredient, along with radish and tofu. The refreshing and sharp broth is excellent.

A representative Korean stew made with well-fermented kimchi, pork, and tofu. It is characterized by its spicy and sour broth.

A stew made with Korean traditional soybean paste broth and various seafood. The savory soybean paste flavor and the refreshing taste of seafood combine to create a deep flavor.

Fresh blue crabs marinated in a homemade soy sauce. It is salty and has an excellent umami flavor, making it delicious with rice.

Pork stir-fried in a spicy and sweet gochujang-based sauce. It is stir-fried with vegetables and is popular as a side dish for rice.

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

Abbreviation for 'Bulgogi Baekban', a set menu consisting of marinated grilled pork served with rice, soup, and side dishes. It's a hearty meal.