한가네 숯불 닭갈비

Dakgalbi made with chicken thigh meat, grilled over charcoal. It is tender, juicy, and characterized by its charcoal aroma. You can choose between spicy, garlic, or soy sauce flavors, and it's even more delicious wrapped in perilla leaves and pickled radish wraps.

Dakgalbi grilled over charcoal with only salt seasoning, without any other marinade. It is light, savory, and allows you to best taste the original flavor of the chicken.

Boneless chicken feet are marinated in a spicy sauce and grilled over charcoal. The chewy texture, subtle charcoal aroma, and spicy flavor combine to make it a popular dish to enjoy with drinks.

Chicken gizzards are grilled over charcoal. Their unique crunchy and chewy texture is excellent, and their savory flavor is best enjoyed with a salt dip.

A bibim guksu (spicy mixed noodles) dish served generously on a platter, with chewy buckwheat noodles, fresh vegetables, and a sweet, sour, and spicy sauce. It cuts through the richness when paired with dakgalbi.

A noodle dish using thin somyeon noodles. You can choose between Janchi-guksu (hot noodle soup with a light anchovy broth) and Bibim-guksu (spicy mixed noodles).

A cold noodle dish where you can enjoy chewy buckwheat noodles. You can choose between Mul-naengmyeon (cold buckwheat noodles in a chilled broth) and Bibim-naengmyeon (spicy mixed buckwheat noodles).

Finely chopped kimchi, seaweed flakes, and rice are stir-fried together on a hot plate. Served for 2 people, it's a savory and hearty meal.

Rice mixed with flying fish roe and savory seaweed flakes. It's fun to make into balls with the included sanitary gloves.

Melted mozzarella cheese. Dipping it in spicy dakgalbi or chicken feet neutralizes the spiciness and adds a savory flavor.

A soft steamed egg dish. Its pudding-like texture is soft and warm, making it good for soothing the stomach when eaten with spicy food.

A savory stew made by dissolving Korean traditional fermented soybean paste (doenjang) and simmering it with vegetables like tofu and zucchini. It's great to enjoy as a meal with rice.

Steamed white rice, the staple of Korean meals. It is served with stews or meat dishes.

A famous lager beer representing China. It has a clean and refreshing taste and pairs well with oily food or grilled dishes.

It is Korea's most popular distilled spirit. It is clear, transparent, and has a clean taste, making it a great pairing with grilled dishes like samgyeopsal (pork belly) or dakgalbi (spicy stir-fried chicken).

A crisp and refreshing lager-style beer. Its carbonation quenches thirst and enhances the flavors of food.

Korea's premium lager beer, emphasizing a rich taste without dilution. It features abundant foam and a deep malt flavor.

A sweet fruit wine with a subtle plum aroma. It has a relatively low alcohol content and a smooth finish, making it easy to enjoy.

A traditional Korean unfiltered rice wine (takju) made by fermenting rice. It has a milky appearance and a savory, sweet taste with a slight carbonation that makes it go down smoothly.

A clear liquor (cheongju) made by low-temperature fermentation of rice. It has a clean and smooth taste without any unpleasant flavors, similar to sake, and complements the taste of food well.

A traditional Korean medicinal liquor made from hawthorn berries. Its sweet and sour taste and fruity aroma stimulate the appetite.

A traditional Korean medicinal liquor made with various medicinal herbs, including ginseng. It has a subtle herbal aroma and a savory taste, known as a health-conscious drink.

A fruit wine made by fermenting bokbunja (Korean raspberry). It has a deep red color and is characterized by its sweet and rich fruity flavor.

Carbonated drinks like cola or cider. Their sweet and fizzy taste refreshes the palate during a meal.