Seongwon Dongtae Village

A stew made with frozen pollock (dongtae) as the main ingredient, along with various vegetables such as radish, crown daisy, and green onion, simmered in a spicy broth. It is characterized by its refreshing and spicy soup, and you can enjoy the tender fish. It's good as a meal with rice or as a side dish with drinks.

A hot pot dish made with plenty of pollock innards such as roe and gonad. The savory flavor of the innards and the spiciness of the broth combine to create a deep, savory taste. The flavor of the broth intensifies as it simmers, which is excellent.

A single-serving meal of Dongtae Hot Pot. It features a spicy and refreshing broth with pollock, making it a satisfying meal. It's also popular as a hangover cure.

A single-serving stew made with plenty of pollock innards (roe and gonad). Enjoy the spicy broth and the chewy yet tender texture of the innards. It's even more delicious when mixed with rice.

A soup made with dried pollock (hwangtae), which is repeatedly frozen and thawed in the winter wind. The unique savory flavor of hwangtae and the refreshing soup comfort your stomach. It's not too strong, so you can enjoy it without feeling burdened.

A dish where cutlassfish is braised in a spicy sauce with radish, potatoes, etc. The savory and spicy sauce permeates the cutlassfish, making it a great dish to eat with rice.

Add innards such as roe and gonad to hot pot or stew dishes for a more abundant meal.

A bowl of white rice.

Noodle for the remaining broth after enjoying the hot pot dish.

Add soft tofu to stews or hot pots.

A representative Korean distilled spirit, characterized by its clear and clean taste. The alcohol content is about 16-17%, and it pairs well with hot pot or stew dishes.

A cool and refreshing carbonated alcoholic beverage. It cleanses your palate when consumed with spicy food.

A clear liquor (cheongju) made by fermenting rice at low temperatures. It has a smoother and cleaner taste than soju, making it a good match for fish dishes.

A traditional Korean unfiltered rice wine made by steaming rice or wheat, mixing it with nuruk (fermentation starter) and water, and fermenting it. It has a milky appearance and a refreshing, sweet, and savory taste with a hint of carbonation.

Carbonated drinks like cola or cider.