잠수교집 직영미사점

Fresh pork belly served with water parsley (minari). The minari adds a fresh, aromatic crunch that cuts through the richness of the pork. Grilled together on the table.

Quick-frozen pork belly. Thinly sliced pork that cooks quickly and has a nostalgic, chewy texture. Best eaten wrapped in lettuce with garlic and dipping sauce.

Fresh pork belly grilled on a traditional cauldron lid (sot-ttukkeong). The unique shape of the grill helps drain excess fat while keeping the meat juicy.

A spicy stew made with pollock roe and squid innards. It has a rich, savory seafood flavor with a spicy kick, often eaten as a hangover cure or with alcohol.

Rustic extra-strong fermented soybean paste stew. Known for its pungent aroma and deep, earthy flavor. Contains tofu and vegetables.

A spicy, thick stew made with ground soybeans (okara). It has a nutty texture and spicy broth. You can add chewy jjolmyeon noodles for extra texture.

Spicy rice cakes in a soupy sauce, topped with aromatic perilla leaves. The sauce is sweet and spicy, and the perilla leaves add a distinct herbal note.

Kimchi fried rice, served with a fried egg and dried laver (seaweed). Savory, slightly spicy, and tangy. A popular finishing meal after grilling meat.

Premium dipping paste made with pollock roe. Savory and salty, it pairs perfectly with grilled pork belly as a luxurious alternative to regular ssamjang.

A platter of vegetables to grill with the meat: water parsley (minari), fernbrake (gosari), and shishito peppers. Grilled vegetables add texture and flavor variety.

Fresh cilantro. Can be eaten with the meat wraps for an exotic, aromatic kick.

An additional fried egg.

Grapefruit Highball. A refreshing cocktail made with grapefruit flavor and soda. Sweet, tart, and fizzy.

Earl Grey Highball. A popular cocktail infused with Earl Grey tea syrup. It has a fragrant tea aroma balanced with alcohol.

Passion Fruit Highball. A tropical-flavored cocktail with sweet and tangy passion fruit notes.