Sigdowon

A dish featuring a variety of fresh, seasonal raw fish served on one plate. You can enjoy different textures and flavors depending on the type of fish. It's eaten with chojang (spicy vinegar sauce) or soy sauce, or wrapped in vegetables.

This is a raw fish dish where freshly caught fish is roughly sliced and mixed or served with vegetables and seasoning. It's more casual than regular sashimi and has a chewy texture. It's popular as a drinking snack.

This is a dish of crispy and savory grilled fish head. As the saying 'eoduyukmi' (the head is the best part of the fish) suggests, you can enjoy the chewy and rich flavor unique to the head meat. It's a delicacy when eaten warm.

This is a grilled dish of Patagonian toothfish (Mero) head, which is very tender and savory due to its high fat content. It's characterized by its thick flesh and melt-in-your-mouth texture. A squeeze of lemon juice helps cut through the richness.

This dish features lightly blanched octopus thinly sliced. It has a wonderfully chewy yet tender texture. Enjoy its simple flavor by dipping it in cho-gochujang (spicy red pepper paste) or sesame oil with salt.

This seafood is characterized by its unique aroma and slightly bitter taste. It has a strong sea flavor, and the soft flesh is dipped in chojang. It's a refreshing appetizer that stimulates the appetite.

A spicy and refreshing stew made with plenty of fish roe. The popping texture of the roe and the spicy broth create a delicious combination, perfect for a meal or as a drinking snack.

This is a spicy fish stew made by boiling the bones and head (seodeori) left after filleting the fish, along with vegetables. The rich broth from the bones is refreshing and savory. It's a great way to finish a meal of raw fish.

A smooth and savory porridge made with abalone and its innards. You can enjoy the deep flavor and nutrition of abalone warm, which is comforting for the stomach.

A ramen dish with various seafood. The refreshing broth from the seafood pairs well with the spicy ramen. It's popular for a simple meal or as a hangover cure.

Rice mixed with seaweed flakes and seasoning, then formed into balls. It's a hearty accompaniment that pairs well with spicy dishes or stews.

Korea's representative distilled spirit, characterized by its clear and clean taste. Depending on the alcohol content, you can experience a crisp or smooth finish, and it pairs well with most Korean dishes.

This is a refreshing and crisp beer. Its sharp carbonation makes it a great palate cleanser when enjoyed with fried foods or spicy dishes.

This is a soju produced in Jeju Island, with a slightly higher alcohol content than regular soju and a clean aftertaste. It boasts a clean flavor made with pure water.

This is a clear, refined sake brewed through low-temperature fermentation. Its clean and smooth taste pairs exceptionally well with raw fish or light appetizers.

This is a traditional Korean rice wine (makgeolli) made by fermenting rice. It has a milky white color, a sweet taste, and a fizzy carbonation, making it smooth to drink.

This is a liquor made by infusing grilled fish fins (hire) into warm soju. It has a savory aroma and a subtle umami taste, making it great for winter or to enjoy with raw fish.

This menu item is warm sake infused with the aroma of grilled fish fins, served in a large cup (daepojan). You can enjoy Hire Soju one cup at a time.

This is warm jeongjong (refined rice wine) served generously in a large cup. It's suitable for warming up on a cold day or when you want to enjoy a simple drink.

This is a Japanese sake brewed solely with rice and water. It has a deep flavor of the rice itself and no extraneous tastes, recommended for those who prefer a clean taste.

This is a fruit wine made by fermenting bokbunja (black raspberries). It has a deep purple color and a strong sweet and sour taste, making it enjoyable even for those who don't drink much alcohol.