Yet-teo-gol

A dish of thinly sliced fresh duck, grilled and eaten. You can enjoy the duck's inherent mild and savory flavor. It is grilled on a pan and eaten with ssam (wraps) or sauce.

A nourishing dish made by simmering duck and various medicinal herbs for a long time. The broth is rich and deep, and the meat is tender. Dip it in salt or enjoy it with the broth.

A dish made by boiling a whole native chicken with chewy texture. The broth is savory and healthy with the addition of omija or herbal ingredients. After eating the chicken, you can also cook porridge in the broth.

Korea's representative barbecue dish of grilling fresh pork belly. The fat and lean meat are harmonious and savory. Eat it with ssam vegetables, garlic, and ssamjang.

A dish made by stir-frying pork and vegetables in a spicy sauce and then simmering it with a little broth. It is spicy and savory, pairing well with rice. Eat it wrapped in ssam or mixed with rice.

A dish made by marinating pork in a sweet and spicy gochujang sauce and stir-frying it with vegetables. The tender meat and spicy sauce are harmonious. Enjoy it as a side dish for rice or as an anju (food to accompany alcohol).

A dish made by stir-frying chewy jukkumi (webfoot octopus) in a spicy sauce. It is spicy and has a good chewy texture. Eat it mixed with rice or wrapped in ssam.

A meal served with savory barley rice and fresh ssam vegetables. You can enjoy it healthily by mixing it with gangdoenjang or gochujang and wrapping it in ssam.

A traditional Gangwon Province dish made by boiling chewy ongsimi (potato dumplings) in a savory perilla seed broth. The texture is unique and the broth is rich. Enjoy it warm.

A dish made by mixing buckwheat noodles with savory perilla seed broth. The aroma of buckwheat and the flavor of perilla seeds are well combined. It is soft and easy to digest.

Kalguksu with a refreshing and savory broth made with various seafood. Clams, shrimp, etc., are added, making the broth clear and refreshing. It is good to eat with kimchi.

A dish made by adding kalguksu noodles to a rich red bean broth made from boiled and mashed red beans. Sugar or salt is added to taste. It can be enjoyed sweet or savory.

A dish made by thinly pan-frying buckwheat batter and filling it with ingredients like kimchi, glass noodles, and tofu, then rolling it up. It is chewy on the outside and spicy and crunchy on the inside. Pairs well with makgeolli.

A bulgogi dish made by boiling beef, ginseng, glass noodles, and vegetables in a ttukbaegi (earthenware pot). The sweet and savory broth is enhanced with ginseng aroma. It is good to eat with rice.

A spicy hangover soup made with beef short ribs and 우거지 (dried napa cabbage). The broth is rich and spicy, good for relieving a hangover. Eat it with rice mixed in.

Noodles mixed with cold dongchimi broth or spicy sauce. Characterized by the savory flavor of buckwheat. Enjoyed as a summer delicacy.

A summer health food made by mixing noodles in a rich and savory soybean milk made from ground soybeans. Enjoy it cool with ice, seasoned with salt or sugar.