Sampo

A traditional Korean meal made by mixing rice and barley, served with various vegetables, gochujang, and sesame oil for mixing. It offers a savory flavor and the crisp texture of vegetables.

A dish made by adding kalguksu noodles to a spicy yukgaejang broth. It features a rich and spicy beef broth that pairs well with the chewy noodles.

A stew made by dissolving gochujang to create a spicy and thick broth. It contains various ingredients like pork, zucchini, and tofu, giving it a deep umami flavor. It's good to eat with rice.

A stew made with tofu as the main ingredient, cooked spicy. The soft tofu and spicy broth combine to create a light yet refreshing taste.

Beef bulgogi served in an earthenware pot. It contains beef in a sweet and savory soy sauce marinade, glass noodles, and mushrooms, with a light broth.

A spicy soup dish made with beef, green onions, and various vegetables, simmered for a long time. Its spicy and refreshing taste makes it popular for hangovers or as a hearty meal.

A clear soup dish made with beef ribs. The broth is light and clean, and the tender, cooked rib meat is exquisite.

A menu item serving white rice in a bowl. It is ordered to accompany stews or soups.

A dish made by filling thin flour wrappers with ingredients like meat, tofu, and vegetables, then steaming or boiling them. It is light and rich in juices, making it a good side dish.

A summer delicacy where noodles are served in cold, rich soybean milk. It has a nutty and light flavor, and can be seasoned with salt or sugar to taste.

Noodles served in chilled, rich chicken broth seasoned with vinegar and mustard, topped with shredded chicken. Its sweet, sour, and refreshing taste stimulates the appetite and is good as a summer restorative meal.

A savory pancake made by mixing well-fermented kimchi into flour batter and frying it until crispy. The spicy and sour taste of kimchi combined with the savory oil makes it a popular drinking snack.

A dish made by pan-frying a batter of ground potatoes. It is crispy on the outside and chewy on the inside, allowing you to enjoy the unique savory and light taste of potatoes.

A traditional Gangwon-do regional dish made by thinly pan-frying buckwheat batter, then filling it with spicy ingredients like kimchi or radish and rolling it up. The nutty flavor of buckwheat harmonizes with the spicy filling.

A dish made by stir-frying octopus with spicy seasoning and vegetables over high heat. It features the chewy texture of octopus and a fiery spicy sauce, perfect as a drinking snack.

A dish made by braising large pieces of chicken, potatoes, and carrots in a spicy gochujang sauce. Using free-range chicken, the meat is chewy and the broth is rich.

A dish of grilled pork belly, where layers of fat and lean meat are cooked. It is characterized by its savory, fatty flavor and is eaten wrapped in lettuce or perilla leaves with ssamjang.

A representative Korean liquor made by fermenting and distilling rice or sweet potatoes. It is clear and clean with a high alcohol content, pairing well with spicy soups or grilled dishes.

A refreshing, carbonated alcoholic beverage made from fermented barley. Its crispness is excellent for cutting through the richness of fried foods or pancakes.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a milky white color, a sweet and tangy taste, and pairs perfectly with savory pancakes.

Carbonated drinks like cola or cider. They are good for cleansing the palate after a meal or when eating spicy food.