Uri Jip Sikdang

A soup dish made by simmering beef tripe (the first stomach of a cow) for a long time with vegetables. The broth is deep and savory, and the tripe has a chewy texture. First, enjoy the meat dipped in sauce, then mix rice into the remaining broth and eat it with kimchi for an even more delicious experience.

A dish made by stir-frying beef tripe with vegetables in a spicy sauce. The chewy and firm texture of the tripe combined with the spicy seasoning makes it a popular dish to enjoy with drinks. Available only by pre-order after 2 PM.

Korea's representative distilled spirit, characterized by its clear and clean taste. It has a certain alcohol content and its smooth finish pairs well with soup dishes or meat dishes.

A refreshing and cool lager-style beer. It's great for casual enjoyment and cleanses the palate when paired with spicy food.

A clear rice wine made by fermenting rice. It is smoother and cleaner than soju, with a subtle aroma that can be enjoyed without being too strong.

A traditional Korean rice wine (takju). It has a milky color, with a savory and sweet taste complemented by the refreshing carbonation.

A fruit wine made by fermenting bokbunja (black raspberries). It has a deep red color and is rich in sweet and sour berry flavors, making it good as a after-dinner drink or with a meal.