맛집

A stew made with soft tofu and savory beef brisket, simmered in a spicy broth. Served in a ttukbaegi (earthenware pot), it's great as a meal with a bowl of rice.

A stew made with finely ground soybeans as the main ingredient, with pork or kimchi added, resulting in a thick consistency. It is characterized by its savory and light taste.

A refreshing, spicy soup dish made with plenty of fish roe like pollack roe and gonid (pollack roe). The flavor of the seafood is rich.

A dish made by simmering saury in a spicy sauce with radish. The savory sauce is a rice thief.

A dish where rice, flying fish roe, and various vegetables are mixed in a hot ttukbaegi (earthenware pot). The crispy rice at the bottom and the popping flying fish roe provide a great texture.

A bulgogi set where pork is marinated in soy sauce or gochujang and stir-fried. Served with rice and soup, it's a hearty meal.

A dish of Dakbokkeumtang (spicy braised chicken) served individually in a ttukbaegi (earthenware pot), made with chicken, potatoes, and vegetables in a spicy sauce.

A representative Korean stew made by simmering well-fermented kimchi, pork, and tofu in a spicy broth.

A stew made by adding canned tuna instead of pork to kimchi stew. It features a light and savory broth.

A savory doenjang jjigae (soybean paste stew) with the addition of fatty beef brisket for enhanced meat flavor.

A savory stew made by dissolving traditional Korean fermented soybean paste (doenjang) and adding various vegetables like zucchini and mushrooms.

A stew made with deeply fermented cheonggukjang, characterized by its unique savory and deep flavor and aroma.

A stew made with soft, silky tofu simmered in a spicy sauce. An egg is often added.

A representative Korean rice dish where various seasoned vegetables, meat, and a fried egg are placed on top of rice and mixed with gochujang.

A dish made by stir-frying rice with tuna, kimchi, and vegetables. The savory tuna flavor blends well.

A rice soup dish where rice is added to a refreshing soybean sprout soup. It is good for hangovers and has a clean broth.

A bibimbap mixed with a generous amount of fresh chives and a sauce. The fragrant chives stimulate the appetite.

A dish made by stir-frying finely chopped kimchi and rice in oil. It is popular for its spicy and savory taste.

A spicy soup dish made with beef, bracken, bean sprouts, and green onions. It has a refreshing and deep flavor.

A spicy fish stew made with frozen pollack, radish, tofu, and crown daisy.

A stew made with sliced squid and radish, simmered to be refreshing and spicy. The umami of the squid permeates the broth.

A bibimbap served with rice and spicy stir-fried octopus in a hot stone pot.

A dish made by stir-frying octopus in a spicy red pepper paste sauce with vegetables over high heat. Its chewy texture and spiciness are characteristic.

A dish made by stir-frying squid with vegetables in a spicy and sweet sauce. It is popular as a side dish for rice.

A sweet and savory dish made by marinating thinly sliced beef in a soy sauce-based marinade and stir-frying it with vegetables.

A dish made by stir-frying pork in a spicy gochujang sauce. It is one of the most popular lunch menus for Koreans.

A dish made by stir-frying squid and pork together in a spicy sauce. You can enjoy the flavors of both seafood and meat.

A dish made by stir-frying well-fermented kimchi with pork. It can also be enjoyed with tofu.

A clear or spicy soup dish made by simmering anglerfish with bean sprouts, water parsley, etc. The broth is refreshing and the anglerfish meat is chewy.

A dish made by braising fresh mackerel in a spicy sauce with radish. The radish and mackerel soaked in the sauce are eaten with rice.

A dish made by simmering bulgogi with a savory sauce in a ttukbaegi (earthenware pot). The sweet and savory sauce is good for mixing with rice.

A half-portion version of Samgyetang, a nourishing dish made by simmering half a chicken with ginseng, jujubes, etc.

A fish dish made by braising cutlassfish in a spicy sauce with radish, potatoes, and other vegetables.

A fusion stew made by simmering ham, sausage, kimchi, and ramen noodles in a spicy broth.

A hot pot dish made with bulgogi and octopus as main ingredients, simmered with vegetables and broth.

A dish where pork belly, the most popular cut of pork in Korea, is grilled on a pan. It is enjoyed with lettuce wraps.

A dish made by simmering chopped chicken in a spicy sauce with potatoes, carrots, and other vegetables, served with broth.

A representative Korean distilled spirit, characterized by its clear, transparent, and clean taste.

A refreshing lager beer with a crisp taste.

A traditional Korean rice wine made by fermenting rice. It is smooth, sweet, and carbonated for a crisp taste.

Carbonated drinks like Coke or Sprite.