Seoul 24 Hours Gamjatang Seohyeon

A hearty soup made with pork backbone, potatoes, dried radish greens, and perilla powder, seasoned spicy. It features a deep and rich broth and is meant to be simmered while eating. · Nutty and spicy flavor with tender meat. · It's delicious to mix rice with the leftover broth.

Gamjatang simmered with well-fermented aged kimchi. The sourness of the kimchi adds a refreshing and clean taste to the broth. · It's spicy with the unique savory flavor of kimchi. · Enjoy it as a meal with rice or as a side dish with drinks.

An extra-large version of the pork bone hangover soup. A stew made with pork backbone and dried radish greens. · Spicy and rich meat broth flavor. · Served with a bowl of rice.

Gamjatang served in an individual earthenware pot. It's fun to pick the meat off the pork backbone. · Spicy and savory broth flavor. · Popular as a hangover cure or a hearty meal.

A single-serving pork bone hangover soup made with aged kimchi. The refreshing taste of kimchi cuts through the richness of the meat. · Characterized by a spicy and sour broth. · It's even more delicious mixed with rice.

A hangover soup made with ox blood and vegetables. A nourishing dish rich in iron. · The ox blood has a smooth, pudding-like texture, and the broth is refreshing and savory. · Eaten with rice.

A soup made with plenty of dried radish greens (ugeoji). It has a mild flavor that is gentle on the stomach. · A savory and mild soybean paste-based broth. · Good for breakfast or a light meal.

A nourishing soup made with a whole chicken, ginseng, and jujubes, thickened with perilla powder. · The nutty flavor of perilla seeds and the creamy, smooth broth are excellent. · Often eaten on hot summer days (Boknal) or when feeling weak.

An add-on menu for pork backbone to put into gamjatang.

An add-on menu for aged kimchi to put into gamjatang.

A bowl of white rice.

Rice stir-fried with the leftover broth from gamjatang, mixed with seaweed flakes, vegetables, and sesame oil.

This is mozzarella cheese that can be added to fried rice.

Glass noodles and sujebi dough to add and cook in the gamjatang broth.

Ramen noodles to add to stews or soups.

Add vegetables and dried radish greens to the gamjatang.

Thinly sliced potato noodles to add to gamjatang.

Soju and beer, representative distilled spirits of Korea. They are the most popular alcoholic beverages in Korean restaurants.

A traditional Korean rice wine made from fermented rice. It's milky white, carbonated, and has a refreshing and sweet taste.

A clean-tasting Cheongju (Chung Ha) or a sweet plum wine (Maehwa Soo). It has a lower alcohol content and is smoother than soju.

A traditional Korean medicinal wine made with various medicinal herbs. It has a fragrant and healthy taste.

A fruit wine made from Bokbunja (Korean raspberry). It has a deep purple color, is sweet, and has a relatively high alcohol content.

Carbonated drinks like cola or cider.