Yongduog

A milky broth soup made by simmering beef bones and meat for a long time. It has a light and savory taste, and is eaten with rice, kkakdugi (diced radish kimchi), or kimchi.

A soup with beef head meat. You can enjoy the chewy texture of the head meat and the rich broth. Seasoned with salted shrimp.

A nourishing dish made by boiling beef knee cartilage. The broth is rich, and the chewy and soft texture of the cartilage is excellent. Served with salt and pepper.

A menu item served with a bowl of white rice. It is eaten as a meal with soups or broths.

Boiled wheat noodles added to seolleongtang or hot pot dishes. You can enjoy the soft noodles by adding them to the broth.

A dish made by boiling various parts of beef and slicing them thinly. You can enjoy the taste and texture of various meats at once, and it is popular as a side dish for drinks.

Tender boiled beef head slices. Rich in gelatin, it is characterized by its chewy texture and savory flavor.

A dish made by boiling only the knee cartilage of beef. It is rich in collagen, has a very chewy and soft texture, and is good as a nourishing side dish for drinks.

A dish of boiled beef with the fat removed, enjoyed for its light flavor. You can enjoy the tender texture and eat it with soy sauce or ssamjang (dipping sauce).

A representative Korean barbecue dish made by grilling pork belly. It has layers of fat and lean meat, offering an excellent savory flavor.

Thin slices of beef from the chest area, with white fat interspersed like a 'chadol' (stone arrowhead). It cooks quickly on the grill and is characterized by its savory and chewy texture.

A representative Korean soju brand. It is a clean and clear distilled spirit that pairs very well with Korean food such as samgyeopsal or stews.

A lager beer with a refreshing carbonation. Its crispness makes it enjoyable to drink lightly with meals or appetizers.

A traditional medicinal liquor made with glutinous rice and various medicinal herbs. It is characterized by a subtle ginseng aroma and a smooth taste.

A fruit wine made from bokbunja (black raspberries). It has a deep red color and a sweet, rich fruit flavor.

A clear rice wine made by low-temperature fermentation and filtering of rice. It has a clean and smooth taste, pairing well with raw fish or light appetizers.

A traditional Korean rice wine made by fermenting rice. It is milky white in color with a refreshing carbonation and a savory, sweet taste of grains.

Carbonated drinks such as cola or cider. They are consumed after a meal to cleanse the palate or reduce greasiness.