중앙해장 광화문점

A hangover soup made by boiling Hanwoo tripe and fresh blood with a spicy broth. It contains bean sprouts and cabbage, making the broth refreshing and clean, and the combination of chewy tripe and tender blood is excellent. It's a hearty meal when mixed with rice in a hot ttukbaegi and eaten with kkakdugi (cubed radish kimchi).

A rich soup made by boiling various Hanwoo internal organs. It is characterized by its deep and savory broth, and you can enjoy its unique umami and chewy texture. You can enjoy it spicier by adding chili oil or seasoning to your preference.

A clear and light gomtang made by simmering the finest (1++) Hanwoo brisket for a long time. It is characterized by its non-irritating and clean meat broth, and contains plenty of tender brisket. Season with salt and pepper and eat with rice.

A nourishing soup made by simmering beef tendons until the broth is milky white and rich. It is rich in collagen, making the broth thick and savory, and it's fun to peel off the chewy tendon meat. It's great to enjoy as a nourishing meal.

A dish made by simmering Hanwoo bulgogi, marinated in a sweet and savory soy sauce, in a ttukbaegi (earthenware pot). It contains glass noodles and vegetables like mushrooms, and the broth is light enough to mix with rice. It's a popular taste that everyone, young and old, enjoys.

A suyuk dish made by gently boiling the finest Hanwoo brisket. It is low in fat, light, and has an excellent texture that melts in your mouth. It's great to dip in the special sauce or enjoy with chives as a side dish for drinks.

A jeongol dish made by boiling fresh beef tripe and various vegetables in a spicy broth. The savory richness of the tripe and the spicy broth create a deep flavor. It's popular as a meal or a drink accompaniment, and the leftover broth is excellent for fried rice.

Crispy fried dumplings with a satisfying chewy texture from the filling. They are a great side dish to order with your meal. Enjoy the savory juices by dipping them in soy sauce while they are warm.

This is an additional menu item for those who want to enjoy more meat when ordering a jeongol or suyuk. 150g of tender suyuk is provided.

Add fresh vegetables to your jeongol to make it even more hearty.

Udon noodles to add to the leftover broth of the jeongol after eating most of it. The plump noodles soaked in the broth are excellent.

A dish made by stir-frying rice, seaweed flakes, sesame oil, etc., in the rich leftover broth after finishing the jeongol. Recommended as a savory and satisfying final meal.

Korea's representative distilled spirit, characterized by its clear and clean taste. It is the most well-matched alcohol with Korean food such as haejang-guk or jeongol.

A refreshing lager beer with a crisp finish. It's great to enjoy lightly with hot soup dishes.

A clear Korean liquor (cheongju) made by fermenting rice. It has a clean taste and a smooth finish, making it a good pairing with light dishes.

A fruit wine made by fermenting bokbunja (black raspberries). It is characterized by its sweet and rich fruit aroma, and has a relatively high alcohol content.

A premium distilled soju aged in oak barrels. It has a deeper aroma and smoother flavor than regular soju.

A premium distilled Korean spirit made from 100% rice. Despite its 25% ABV, it has a clean and smooth taste, making it enjoyable straight or on the rocks.

A traditional Korean rice wine (makgeolli) made from fermented rice. It has a milky color, moderate carbonation for a refreshing taste, and a sweet and savory flavor.

Unsweetened sparkling water with a crisp carbonation. It cleanses the palate.

Sweet and fizzy soft drinks like cola or cider.