Hwagok Suyuk Bonjeom

Tender boiled pork shoulder bossam. Characterized by its moderate fat content and light flavor. It's best enjoyed wrapped with the provided ssam vegetables and kimchi.

Bossam made with pork jowl (back fat). It is softer and chewier than regular bossam, with a superior savory flavor from the fat.

A mix of pork shoulder bossam and pork jowl bossam. This popular menu item allows you to enjoy both a light and savory flavor simultaneously.

A hot pot dish with special cuts of beef such as brisket, suji (tendon), and oxtail. Enjoy the deep, rich broth and various textures of meat. Great as a side for drinks.

Brisket meat that can be added to the bossam hot pot.

Suji (beef tendon) that can be added to the bossam hot pot. Known for its chewy texture.

Oxtail that can be added to the bossam hot pot.

Additional napa cabbage for wraps with bossam.

Sweet and spicy bossam kimchi served with bossam.

Noodles mixed with a spicy and sweet sauce. The flavor is doubled when enjoyed with bossam.

Rice noodle to be added to the hot pot broth.

Additional pork shoulder bossam meat.

Additional pork jowl bossam meat.

Boiled squid tossed in a spicy sauce. Chewy and appetizing. (Seasonal menu from April to August)

Fresh raw oysters mixed with vegetables in a spicy sauce. (Seasonal menu from September to March)

Enjoy fresh Tongyeong oysters raw. Experience the fresh taste of the sea. (Seasonal menu)

White rice.

Soju, Korea's representative distilled spirit, and cold beer.

Cheongju with a clean and smooth taste.

A traditional Korean rice wine, characterized by its cloudy, savory taste and slight carbonation.

Carbonated drinks.