Sohojung

A traditional noodle soup from the Andong region of Korea. It features thin wheat noodles in a savory beef bone broth made with Hanwoo beef. Mild and comforting.

A hearty beef soup served with rice. Made with Hanwoo beef and vegetables like radish or bean sprouts in a spicy or savory broth. A warming meal.

Boiled Hanwoo beef slices. The meat is tender and retains its natural savory flavor. Served with dipping sauce or side dishes to wrap.

Korean savory pancakes, also known as Jeon or Jijim. Ingredients like fish or vegetables are coated in egg batter and pan-fried until golden. Soft inside and slightly crispy outside.

Boiled domestic octopus. It has a chewy yet tender texture and a fresh seafood taste. Typically dipped in a spicy vinegar-chili sauce (cho-gochujang).

Buckwheat jelly. It has a smooth, firm texture and an earthy, nutty flavor. Served with seasoned soy sauce, vegetables, and kimchi.

A set course meal including Jeon (pancakes), Memilmuk (buckwheat jelly), Guksi (noodle soup), and dessert. A great way to sample the restaurant's specialties.

A set course meal including Suyuk (boiled beef), Memilmuk (buckwheat jelly), Guksi (noodle soup), and dessert. Offers a variety of textures and flavors.

A special set course meal featuring Suyuk (boiled beef), Jeon (pancakes), Muk (jelly), Guksi (noodle soup), and dessert. The most comprehensive dining experience.

Korean black raspberry wine. It is sweet, fruity, and has a rich berry aroma. Often enjoyed as a dessert wine or with meals.

A fermented rice wine infused with ginseng and various herbs. It has a unique herbal flavor and a slightly sweet finish.

Cheongha

Beer. A refreshing carbonated alcoholic beverage made from malted barley.

Korea's most popular distilled spirit. Clear and colorless with a clean, neutral taste similar to vodka but lower in alcohol.

Makgeolli