Uraejeong

A representative Korean meat dish where pork ribs, marinated in a sweet soy sauce, are grilled on a griddle. The meat is tender and infused with flavor, making it exceptionally savory. It's even more delicious when wrapped in lettuce or perilla leaves with ssamjang (dipping sauce).

A dish where pork belly, with its layers of fat and lean meat, is grilled. The savory fat and chewy texture are exquisite. Try dipping it in salt sauce or wrapping it with grilled kimchi and garlic.

Lean meat from the pork neck, characterized by less fat than pork belly and a clean taste. The thick meat is juicy, offering a tender texture. Recommended for those who prefer a clean meat flavor.

A hot pot dish made with beef tripe and various vegetables, simmered in a spicy broth. The chewy texture of the tripe combined with the rich, spicy broth creates a deep flavor. It's popular as a meal and also as a side dish with drinks.

A stew made by boiling ham, sausage, kimchi, and vegetables in a spicy broth. It's a fusion dish that harmonizes Western ingredients with Korean spiciness. You can enjoy it even more by adding ramen noodles.

A stew made by boiling seafood in a traditional Korean fermented soybean paste (doenjang) broth, creating a cool and savory flavor. The umami from the seafood adds depth to the broth. It's a hearty meal that goes well with rice.

A soup made by simmering ox blood curd, dried radish greens, and bean sprouts. It's characterized by the chewy texture of iron-rich ox blood curd and a savory, deep broth. It's loved as a hangover remedy due to its high iron content.

A dish made with chewy noodles, often from buckwheat, served in a cold broth. The icy broth is sweet, sour, and refreshing, cleansing the palate. It's the perfect menu item to enjoy after a meat meal as a dessert.