Tamna Doyaji

This is a cut of pork belly from Jeju, with the skin attached, offering a chewy texture. It has an excellent balance of fat and lean meat and is eaten grilled on a pan with fermented shrimp sauce or ssamjang.

This is domestic pork belly that has been tenderized through a low-temperature aging process for a certain period. It is characterized by the rich savoriness of the fat and deep flavor.

This is the neck meat of Spanish Iberico pork. It has marbling similar to beef, making the texture very tender and imparting a unique nutty flavor.

This is the brisket cut of Korean beef, with fat marbled like beef brisket. It is thinly sliced and cooks quickly on the grill, offering a savory and rich taste.

This is the neck meat from the hind leg of a pig. It is also called 'cheon-gyeop-sal' (thousand-layer meat) due to the dense fat between the lean meat, and it is characterized by its crisp and chewy texture.

This is the neck meat cut of Jeju pork, with less fat and more lean meat than pork belly. The thick meat is juicy and has a mild flavor.

Warm white rice served in a stainless steel bowl with a lid. It is eaten with meat or stew.

Rice stir-fried on the grill with leftover ingredients from eating meat, kimchi, seaweed flakes, sesame oil, etc. It's even more savory if you let the bottom slightly crisp up.

This is sungnyung, made by pouring water over the scorched rice at the bottom of a cauldron and boiling it. The warm and savory broth is comforting to the stomach.

Noodles mixed in a sour and spicy kimchi broth with ice flakes. It has a refreshing taste that cuts through the richness after eating meat.

Enjoy chewy noodles with either a refreshing broth or a spicy sauce. You can choose between Mul-naengmyeon (cold noodle soup) and Bibim-naengmyeon (spicy mixed noodles).

Warm noodles with thin wheat noodles in a clear anchovy broth, topped with pumpkin, egg garnish, and seaweed flakes.

Noodles made by mixing buckwheat noodles with a spicy, sour, and sweet sauce. Various vegetables are added to provide a crisp texture and enhance the flavor.

A dish made by gently cooking beaten eggs in a clay pot. Its fluffy texture and mild taste pair well with spicy food.

A hearty meal soup made by boiling Korean beef with dried radish greens, bean sprouts, etc., until spicy.

A soup dish made by generously adding and simmering Korean beef intestines, resulting in a deep and rich flavor.

A set menu where spicy stir-fried pork is wrapped in various fresh vegetables.

A soybean paste stew made with beef brisket, where the oil from the meat enriches the broth, giving it a savory and deep umami flavor.

A Korean soul food dish made by boiling well-ripened kimchi, pork, and tofu until spicy.

A stew made with ham, sausage, baked beans, kimchi, etc. It tastes even better with ramen noodles added.