Somunnan Sundaegukjip - Kim Jeong-won

A rich and hearty soup made by boiling sundae (Korean-style sausage), various pork offal, and sometimes vegetables in a milky pork bone broth. It is known for its deep, savory flavor and is a popular hangover remedy.

A rich and hearty soup made by boiling sundae (Korean-style sausage), various pork offal, and sometimes vegetables in a milky pork bone broth. It is known for its deep, savory flavor and is a popular hangover remedy.

A traditional Korean soup made by boiling domestic Korean beef's head meat for a long time to create a rich and milky broth. It features tender pieces of beef and a deep, savory flavor. It is a hearty and comforting meal, served with rice.

A special or generous portion of soup compared to the basic boiled cow's head meat soup. It is a traditional Korean soup made by boiling domestic Korean beef's head meat for a long time to create a rich and milky broth. It features tender pieces of beef and a deep, savory flavor. It is a hearty and comforting meal, served with rice.

A plate of Korean-style sundae made by stuffing pig's blood, glass noodles, and vegetables into pig intestines. It is characterized by its unique savory and slightly spicy flavor and chewy texture, and is usually served with salt and pepper or a spicy sauce.

A spicy and hearty soup dish usually enjoyed with alcohol. It typically contains a rich broth with various pork offal and vegetables. Its hearty and deep flavor is good for warming up or curing a hangover.

Boiled and thinly sliced pork head meat, pressed to create a firm texture. It is characterized by its chewy and tender texture and is often served cold with dipping sauces like salted shrimp. It is a popular dish enjoyed with drinks.

A platter of various boiled pork offal or sundae. You can enjoy various textures and flavors in one dish, and it is usually served with a dipping sauce.

A dish made by thinly slicing and pressing boiled meat (mainly pork or beef). It is characterized by its firm yet tender texture and clean, savory flavor. It is usually served cold as an appetizer or a snack with drinks.

A delicate and delicious dish made by boiling domestic Korean beef's head meat and thinly slicing it. It has a tender and slightly chewy texture and is enjoyed with a light dipping sauce. It is a popular dish, especially good for sharing with drinks.

A part of the pig's stomach, considered a delicacy due to its chewy texture and rich flavor. It is usually boiled, thinly sliced, and served as a side dish with a savory sauce. The name 'Osorigamtu' is a metaphor for a precious and hard-to-obtain fur hat made of badger skin, meaning it is a rare and delicious part.

A dish made by grilling or boiling the last part of the pig's or cow's intestines, famous for its uniquely chewy texture and deep savory flavor. It is usually seasoned and grilled until crispy on the outside, and served with a special sauce and fresh vegetables.

The uterus of a pig, a rare but prized offal for its uniquely chewy and crisp texture. It is usually boiled, sliced, and served with other pork offal dishes.

A generous platter where you can enjoy various boiled pork parts and offal all at once. You can taste a variety of textures and the rich flavor of pork simultaneously. It is a generous dish perfect for sharing among several people.

A clear, transparent distilled spirit from Korea made primarily from rice. It is characterized by its clean, slightly sweet, and smooth taste, with an alcohol content typically around 15-20%.

A common lager beer drunk in Korea. It is cool and refreshing and pairs well with most Korean dishes.

A general term for non-alcoholic beverages, including carbonated drinks, juices, or traditional Korean beverages. A sweet and refreshing choice.

A type of baijiu (liquor) produced in the Yantai region of China, which is also popular in Korea. It is a strong distilled spirit made primarily from sorghum, with a unique fragrant, and often fruity or floral aroma. It is usually drunk in small glasses.