봉대미곱창

A grilled dish of the small intestine of a cow. It is filled with 'gop' (richness) inside, making it savory and chewy. It is eaten dipped in sauce with grilled vegetables.

A grilled dish of the fourth stomach of a cow. It is characterized by its chewy and crisp texture. The savory flavor intensifies with chewing.

A grilled dish of the large intestine of a cow. It is rich in fat, making it very tender and intensely savory and greasy. It melts in your mouth.

A grilled dish of 'Yang', the first stomach of a cow. It is low in fat, light, and has a unique crunchy texture, making it a premium cut.

A grilled dish of the cow's heart. It is low in fat, light, and you can enjoy the original meat flavor and chewy texture.

Fresh beef liver and tripe (third stomach). Usually eaten raw, dipped in sesame oil and salt sauce to enjoy its freshness.

A stew made by boiling tripe and various vegetables in a spicy broth. The broth is rich and deep in flavor, suitable as a side dish for drinks or as a meal.

A mixed set that allows you to enjoy various beef internal organ parts such as special Yang, tripe, large intestine, and reticulum all at once. You can experience the diverse textures and flavors of various parts.

A mixed grill set that includes various parts such as large intestine, abomasum, and reticulum, centered around tripe. It's great for enjoying a variety of flavors generously.

A practical assorted grill where you can taste various beef internal organ parts in small portions.

A dish made by stir-frying pork tripe with vegetables and glass noodles in a spicy sauce. The chewy tripe and spicy sauce create an addictive flavor.

A dish made by stir-frying vegetable tripe with sundae, a Korean sausage. You can enjoy the softness of sundae and the chewiness of tripe at the same time.

A dish with spicy vegetable tripe topped generously with savory mozzarella cheese. The cheese neutralizes the spiciness, allowing you to enjoy its savory flavor.

A menu item with cheese topping on sundae tripe. The harmony of spicy and sweet sauce, sundae, tripe, and cheese is excellent.

A meal menu item made by stir-frying rice, seaweed flakes, kimchi, etc., in the remaining sauce and oil after eating grilled dishes or hot pot. It tastes even better when pressed and crisped.

A bowl of white rice.

A meal menu for children who cannot eat spicy food.

Noodle or vegetable additions that can be added to stew or stir-fry dishes.

Soju, beer, or makgeolli, Korea's representative alcoholic beverages.

Clean-tasting Cheongju (Cheongha) or sweet liquor with plum flavor (Maehwa Soo).

A traditional Korean medicinal liquor made with various medicinal herbs. It is characterized by a subtle ginseng aroma and savory flavor.

A fruit wine made from bokbunja (black raspberry) or plum wine. It is sweet and fragrant, making it popular.

Carbonated drinks like Coke or Sprite.