Yangpyeong Seoul Haejangguk Keunadeuljip

A traditional Korean hangover soup made with beef blood, tripe, and bean sprouts, simmered in a spicy broth. The soup is refreshing and clean, and it makes a hearty meal when mixed with rice.

This is a special size menu with more meat and offal than the basic Yangpyeong Haejangguk. Enjoy the spicy broth and abundant ingredients.

A soup made by simmering various beef offal for a long time. It's characterized by the chewy texture of the offal and the deep, rich broth, and is popular as a stamina-boosting food.

A soup that combines the characteristics of haejangguk (hangover soup) and naengtang (offal soup), containing beef blood and various offal. You can enjoy diverse textures and a rich flavor simultaneously.

A hearty soup made with fresh beef blood (solidified cow's blood) and 우거지 (dried napa cabbage). The combination of the tender beef blood and refreshing broth is excellent for hangovers.

A clear soup made by stir-frying tender beef and seaweed in sesame oil and simmering it thoroughly. It's not overly seasoned and has a clean taste, making it a comfortable meal for anyone.

A stew in a ttukbaegi (earthenware pot) with a sweet and savory bulgogi marinade. It's a good menu item for those who can't eat spicy food well or for children.

A refreshing and spicy soup made with well-fermented kimchi and bean sprouts. The unique savory flavor of kimchi stimulates the appetite and is good for hangovers.

A nourishing dish made by simmering dogani (beef knee cartilage) in a milky broth. The chewy texture of the dogani and the rich bone broth warm the body.

A clear soup made with large beef short ribs. The meat is tender, the broth is clean, and it has a savory flavor that pairs well with rice.

A nutritious soup made by simmering beef tail for a long time. It's enjoyable to pick the meat off the tailbone, and the broth is deep and savory.

A dish of rice topped with various seasoned vegetables, meat, and egg, mixed with gochujang (red chili paste). If you choose the dolsot (stone pot), you can enjoy the savory scorched rice at the bottom.

A hearty and spicy broth dish with plenty of ingredients, suitable to accompany alcoholic beverages. It's more appropriate to enjoy slowly with drinks rather than as a meal.

A hot pot dish where marinated beef, glass noodles, and various vegetables are simmered in broth. Its sweet and savory taste makes it great for sharing among a group.

A dish made by stir-frying tripe (the first stomach of a cow) in a spicy sauce. It's characterized by its chewy and crisp texture and is popular as a bar snack. Beef blood soup is served as a service.

A dish of thinly sliced beef or offal, boiled until tender. You can enjoy its clean and savory original flavor, dipping it in the sauce. Beef blood soup is served as a service.

A dish made by stir-frying chewy tripe (makchang) and vegetables in a spicy sauce. The combination of savory oil and spiciness makes it perfect as a bar snack. Beef blood soup is served as a service.

A hot pot made with beef intestines (gopchang), various offal, and vegetables, simmered in a spicy broth. The savory flavor of the intestines infuses the broth, creating a deep flavor. Noodles or rice can be added after finishing.

A premium suyuk (boiled meat) dish where beef tail is simmered until the meat is tender. It's rich in collagen and has a clean taste, making it a good nourishing food.

A galbi jjim (braised short ribs) simmered with herbal medicinal ingredients, resulting in a subtle aroma without any gamey smell. The meat is very tender and well-infused with a sweet and savory sauce.

A menu offering a variety of jeon (pancakes) on one plate. You can enjoy multiple flavors at once, making it great for sharing among a group.

A jeon (pancake) made by mixing ground meat, vegetables, and tofu, shaping them into balls, coating them in egg, and pan-frying. It's characterized by its savory and clean taste.

A Korean-style pancake generously filled with green onions, squid, shrimp, and other seafood. It's crispy on the outside, moist on the inside, and pairs well with makgeolli (rice wine).

A jeon (pancake) made with grated potatoes, pan-fried until chewy and crispy. You can fully enjoy the unique savory flavor of potatoes.

A thick jeon (pancake) made with ground mung bean batter, bean sprouts, and meat. It's crispy on the outside, soft on the inside, and exceptionally savory.

A fish jeon (pancake) made by coating thinly sliced pollock fillets in egg and pan-frying until golden brown. You can enjoy the clean and tender taste of the fish.

A jeon (pancake) made by stuffing ground meat filling between fragrant perilla leaves. The aroma of perilla leaves and the juices of the meat combine for a rich flavor.

A jeon (pancake) made by adding well-fermented kimchi and pan-frying it until spicy and crispy. It's a popular Korean dish with a refreshing taste.

A simple jeon (pancake) made by cutting tofu into bite-sized pieces, coating it in egg, and pan-frying. It's clean and soft, making it easy to enjoy.

A jeon (pancake) made by thinly slicing zucchini, coating it in egg, and pan-frying. It's a clean side dish or appetizer that allows you to taste the sweet zucchini with every bite.

A samgyetang (ginseng chicken soup) made with young rooster (ungchu), resulting in chewy meat and a rich broth. It's a representative Korean summer nourishing food simmered with medicinal herbs like ginseng and jujubes.

A special menu made with tender beef short ribs and savory 우거지 (dried napa cabbage) simmered in a rich broth. The deep and rich broth is excellent and makes for a hearty nourishing meal.