Uliga

Tender beef ribs marinated in a sweet and savory soy sauce-based marinade, then grilled over charcoal. It's characterized by its chewy texture and umami flavor. Best enjoyed with pickled onions or fresh greens.

Pork ribs marinated in a sweet soy sauce-based marinade and grilled. A Korean-style barbecue with tender meat and a charcoal aroma, loved by all ages. Pairs well with white rice or naengmyeon.

The most popular Korean dish, consisting of grilled pork belly (samgyeopsal) with layers of fat and meat. The savory fat and chewy texture are exceptional. Enjoy it wrapped in lettuce with ssamjang, garlic, and kimchi.

A special cut of pork from the neck to the shoulder. It has a light pink color and is characterized by its unique crunchy texture and rich juices. Recommended to dip lightly in salt or sesame oil.

Thinly sliced fresh raw beef, seasoned with sesame oil, pear, and garlic. It's savory, sweet, and melts in your mouth with a soft texture. Popular as an appetizer with drinks.

Grilled freshwater eel, a high-protein nourishing dish. It's rich and savory due to its high fat content, with very tender flesh. Served with shredded ginger and a special sauce to cut through the richness.

A traditional Korean rice wine made from fermented rice. It has a milky appearance, is sweet, and has a refreshing carbonation that makes it easy to drink. It pairs perfectly with Korean side dishes like jeon (pancakes) or dotorimuk (acorn jelly).

The most popular clear distilled Korean spirit. It has an alcohol content of about 16-20% and has a clean, slightly bitter taste. It's commonly enjoyed with dishes like samgyeopsal or stews.

A clear, refined rice wine made with low-temperature fermentation. It has a lower alcohol content than soju, a clean taste, and a smooth finish. It pairs well with raw fish or light meat dishes.

A refreshing and crisp Korean beer (lager style). It has strong carbonation and a light taste, making it a good pairing with rich meat dishes.

A Korean medicinal wine brewed with ginseng and various herbal ingredients. It's characterized by its subtle herbal aroma and golden color, known as a health-conscious drink.

A Korean fruit wine made from fermented plums. It has the characteristic sweet and sour taste and aroma of plums, which stimulates the appetite.

A fruit wine made from fermented bokbunja (wild raspberry). It has a deep red color and is characterized by its sweet, rich fruit flavor. It's known to have good nourishing effects when consumed with grilled eel.

A carbonated drink that refreshes the palate after a rich meal.

A clear soup with a large beef rib bone cooked whole. It's simmered for a long time, resulting in a rich broth and tender meat. Enjoy it with rice soaked in the broth and kkakdugi (cubed radish kimchi) for a satisfying meal.

A dish of fresh yukhoe (raw beef) and assorted vegetables served over white rice, mixed with a gochujang sauce. It's a delicacy combining the savory flavor of yukhoe with the crispness of vegetables.

A hot pot dish where thinly sliced beef, mushrooms, vegetables, and glass noodles are simmered in a sweet and savory broth. The broth is sweet, making it enjoyable even for those who can't eat spicy food.

A hearty soup made with Korean beef (Hanwoo), dried radish greens, bean sprouts, and other ingredients, seasoned to be spicy. The broth is deep and savory, warming you from the inside out, in a traditional Korean market style.

A stew made with Korean traditional doenjang (fermented soybean paste) broth, brisket (beef cut), tofu, and vegetables. The richness of the brisket blends with the savory doenjang for a deep flavor.

A fish dish made by braising mackerel and radish in a spicy sauce. The radish, which absorbs the sauce well, and the tender mackerel flesh are perfect with rice, making it a 'rice thief'.

A soul food for Koreans, made by boiling kimchi, pork, and tofu. It's known for its spicy and sour broth and is a popular choice for a meal with rice.

A summer delicacy of chewy buckwheat noodles served with cold broth (mul naengmyeon) or spicy sauce (bibim naengmyeon). Its refreshing taste is also great as a palate cleanser after a meat dish.

A simple style of bibimbap served in a large bowl with rice, various seasoned vegetables, gochujang (red chili paste), and sesame oil. It can be ordered as a meal after enjoying meat dishes.

A smaller portion of naengmyeon served as a light finish after your meat meal. You can choose between cold mul naengmyeon and spicy bibim naengmyeon.

Steamed white rice served in a stainless steel bowl. It's a basic side dish to accompany stews or meat.

A small-sized doenjang jjigae (fermented soybean paste stew) served with rice after your meat dish. Its savory broth is comforting.

An additional order of marinated raw crab, which is served as a complimentary side dish. It's raw crab coated in a spicy and sweet seasoning.