Sillim Sundae and Intestine Stir-fry

A stir-fried dish made with sundae (sausage made from glutinous rice and pig's blood), perilla leaves, cabbage, and other vegetables in a spicy sauce. It has a salty, sweet, and spicy flavor with a chewy texture. It is usually eaten with rice, or fried rice is added to the remaining sauce.

A dish made by stir-frying beef or pork intestines with vegetables, and sometimes rice cakes, in a rich and spicy sauce. It is characterized by its uniquely chewy yet tender texture and deep, savory, and spicy flavor. It is enjoyed hot and is also popular as a side dish for alcoholic beverages.

A stir-fried dish made with small octopus and vegetables such as onions and perilla leaves in a spicy gochujang-based sauce. It features an intense spiciness and the tender, chewy texture of the octopus. It can be enjoyed as a main dish with rice or as an anju, and fried rice can be made with the remaining sauce.

A representative Korean dish made by stir-frying squid with vegetables such as onions and carrots in a spicy gochujang sauce. The squid is tender yet chewy, with a salty, spicy, and slightly sweet flavor. It goes very well with warm rice.

A vibrant dish made by stir-frying fresh octopus (long-legged octopus) with various vegetables in a spicy gochujang-based sauce. The octopus is tender and slightly chewy, offering a rich, spicy, and savory flavor. It is excellent as a main dish with rice and also pairs well with drinks.

A raw fish dish made with thinly sliced fresh croaker meat. Croaker has a clean, delicate flavor and a chewy yet tender texture. It is usually dipped in red pepper paste or soy sauce, and sometimes wrapped in ssam vegetables.

A dish where croaker is steamed with various vegetables or cooked in a savory, sometimes spicy, soy sauce-based seasoning. Steaming makes the fish moist and tender, while the sauce adds a deep flavor. It is a comforting and nutritious dish that goes well with rice.

A soup dish made with sundae (blood sausage) and pork offal, flavored with savory perilla seed powder. The broth is deep, savory, and nutty, while the sundae and meat are chewy and tender. It is a warm and hearty dish, typically eaten with rice and side dishes.

A hangover soup similar to sundae soup but with a deeper, richer flavor. Sundae and pork offal are included in a thick broth flavored with perilla seed powder. It is known for its deep, nutty, and comforting taste. Available in various sizes.

A hangover soup similar to sundae soup but with a deeper, richer flavor. Sundae and pork offal are included in a thick broth flavored with perilla seed powder. It is known for its deep, nutty, and comforting taste. Available in various sizes.

A clear and refreshing soup dish made with fresh, tender octopus and vegetables such as radish and green onions. The broth is light yet savory, bringing out the natural sweetness and umami of the octopus. The octopus is very tender. It is known as a healthy and revitalizing dish.

A spicy and savory kimchi stew made by simmering octopus and pork belly together. It is characterized by the deep flavor of well-fermented kimchi, the spiciness of red pepper powder, and the complex umami from seafood and pork. It is a comforting and hearty stew served bubbling hot.

A spicy fish stew made with thinly sliced yellow croaker (a fish from the Sciaenidae family), radish, tofu, and sometimes clams, seasoned with red pepper paste. The broth is spicy, savory, and slightly sweet, and the fish is tender and moist. It is a warm and delicious dish that goes well with rice.

This is a menu item where rice, seaweed flakes, etc. are added to the remaining sauce from a stir-fried dish and stir-fried again. It is savory and absorbs the full flavor of the main dish.

Korean rice cakes added to stews or stir-fries. They have a chewy texture and absorb the flavors of the dish's broth or sauce well.

A very chewy wheat flour noodle added to stews or stir-fries. It is known for its elastic and chewy texture and is good for absorbing rich sauces.

Dried half-dried saury or herring, usually enjoyed in winter. It has a unique, rich, slightly fishy taste and a chewy texture. It is often eaten wrapped in seaweed or fresh vegetables with garlic, chili peppers, and ssamjang.

A live octopus dish served immediately after preparation, while still wriggling. You can experience the unique suction sensation of the tentacles. It is characterized by its fresh, slightly sweet taste and chewy texture. It is usually dipped in sesame oil with salt.

A dish of fresh shrimp grilled whole on a bed of salt. The shrimp have moist, tender flesh and a slightly crispy shell, and the salt enhances the shrimp's natural sweetness. It is a particularly popular dish for anju (side dish for alcoholic beverages).

A dish of squid (a type of octopus) lightly seasoned and grilled to a tender, slightly charred finish. It is characterized by its firm, chewy texture and a subtle, savory seafood flavor. It is a popular choice for anju (side dish for alcoholic beverages).

Korean dumplings steamed with a filling of minced meat (pork or beef), tofu, glass noodles, and vegetables. They are characterized by their soft wrappers and flavorful, moist filling. Served warm with a soy-based dipping sauce.

Chilled canned yellow peaches. Characterized by their sweet, soft, and juicy flesh, they are a refreshing and light dessert or palate cleanser.

A Korean beer brand, 'Crush'. It is a lager beer with a refreshing, crisp taste and a balanced bitterness. It is typically enjoyed cold and pairs well with various Korean dishes. The alcohol content is approximately 4.5%.

Soju, a Korean distilled spirit. 'Saero' and 'Cheoeumcheoreom' are popular brands known for their clean taste and relatively low calorie count (Saero). Soju typically has an alcohol content of 16-20% and is enjoyed neat or mixed with beer.

A popular brand of traditional Korean rice wine (makgeolli). Makgeolli is milky white, carbonated, and has a slightly sweet and sour taste. Jangsoo Makgeolli is known for its refreshing taste and typically has an alcohol content of around 6%. It is usually served in a bowl.

A popular Korean rice wine (cheongju). It is clear, smooth, clean, and slightly sweet. While similar to Japanese sake, it is generally smoother. It typically has an alcohol content of 13-15% and is served chilled.

A Korean wine made from black raspberries (bokbunja). It has a deep ruby color and a sweet, slightly tart berry flavor. Bokbunja has a full body and typically an alcohol content of around 15%. It is often enjoyed as a dessert wine or with savory dishes.

Carbonated beverages, referring to Chilsung Cider (a lemon-lime soda similar to Sprite) and Coca-Cola. Both are sweet, fizzy drinks best enjoyed cold to quench your thirst.

A dish of fresh croaker sashimi mixed with vegetables in a spicy and tangy sauce. The mild flavor of the croaker harmonizes well with the sauce, making it a great side dish for drinks or rice.

A Korean-style salad made by mixing chewy whelks with fresh vegetables in a spicy and tangy sauce. It is characterized by the chewy texture of the whelks and the addictive flavor of the sauce, and is often enjoyed with somen noodles.

A dish of blanched squid and various vegetables mixed in a spicy and tangy gochujang sauce. The chewy texture of the squid and the spiciness of the sauce are well-balanced, making it popular as a side dish for rice or anju.

A dish of lightly blanched fresh squid. You can enjoy the squid's natural, mild, and clean taste, and it is dipped in a sauce of your choice, such as red pepper paste or soy sauce. It is characterized by its soft and chewy texture.