Sobajim

A dish of pan-fried flatfish, fried until golden brown. It's savory and light enough to eat with the bones, making it an excellent accompaniment to drinks.

Boiled octopus caught in the East Sea, boiled to perfection. It's chewy and tender without being tough. Enjoy it dipped in chojang (spicy red pepper paste) or sesame oil.

Flatfish braised in a spicy and salty sauce. The sauce is well-absorbed into the tender fish flesh, giving it a rich flavor.

A dish where fermented Hong-eo (skate) from Heuksan-do is enjoyed for its unique pungent aroma and taste. It is enjoyed as a 'samhap' (three-combination dish) with aged kimchi and pork, or dipped in salt to savor its original flavor.

Raw fish made by roughly chopping freshly caught fish. It's a Korean-style raw fish dish that can be generously enjoyed by mixing with vegetables and seasoning or wrapping in lettuce.

A dish where you pour cool, spicy, and tangy broth over fresh raw fish and various vegetables. It's good for cooling down by eating the soup with the ingredients.

Steamed fresh monkfish, boiled in a clear broth. You can taste the monkfish's inherent light flavor and soft texture, and also enjoy the special monkfish liver (ankimo).

A winter delicacy made by drying pollack or mackerel in the sea breeze until chewy. It's characterized by its savory and oily taste, and is enjoyed wrapped with seaweed, kelp, and green onions.

Fresh oysters full of the sea's aroma. They have a soft and moist texture and are enjoyed raw, dipped in cho-gochujang (spicy red pepper paste).

A raw fish salad made by deboning fresh anchovies and mixing them with spicy and tangy seasoning and vegetables. It has a good harmony of soft anchovy flesh and crisp vegetables.

A stew made with plump anchovies, cooked spicy. The broth is rich and savory, making it good as a side dish for drinks or with rice.

A dish with fresh raw fish, lettuce, cucumber, and other vegetables placed on warm rice. You can enjoy a spicy and tangy flavor by mixing it with cho-gochujang (spicy red pepper paste).

Bibimbap topped with sea squirts, which have a strong, distinct sea aroma. The slightly bitter yet sweet taste of sea squirts stimulates the appetite.

A dish where chewy cockle meat is seasoned and mixed with rice. The texture of the cockles and the savory seasoning create a wonderful meal.

A single-serving mulhoe (cold raw fish soup) that you can enjoy by yourself. It's a delicacy where you mix raw fish and vegetables in cool, spicy broth.

A clear soup (Jiri) made by boiling fresh cod. The broth is very refreshing and light as it doesn't contain chili powder, and it's good for hangovers.

A clear soup made with fresh monkfish. It features the monkfish's soft flesh and refreshing broth.

A savory soup made by adding mallow to a soybean paste-based broth. It has a good texture of soft mallow and a comforting broth taste.

A soup made with cusk-eel (mul-me-gi), so soft that the fish flesh is almost dissolved. The broth is refreshing and popular as a hangover remedy.

A seasonal specialty soup made with spring flounder and fragrant mugwort. The aroma of mugwort permeates the broth, creating a fragrant and light taste.

Korea's representative distilled liquor, characterized by its clear and clean taste. It pairs well with various Korean dishes.

A refreshing and cool lager-style beer. It pairs well with fried foods or spicy dishes.

A traditional Korean rice wine made by fermenting rice. It has a milky color and is characterized by its nutty, sweet taste and smooth finish.

Carbonated drinks like Coke or Sprite.