Jangsuchon

A dish made by aging dried yellow croaker, dried in sea breeze, in a traditional Korean earthenware pot with barley. It is characterized by its unique chewy texture and savory, salty taste. It pairs well with the accompanying cauldron rice.

A representative Korean "rice thief" dish, made by aging fresh blue crabs in soy sauce. It is even more delicious when mixed with rice, with its savory and rich crab meat and roe.

A dish made by braising semi-dried pollack (cod pollock) in a spicy and sweet sauce. The chewy fish flesh and the sauce are well-infused, making it an excellent side dish for rice.

A spicy stew made with blue crabs, known for their refreshing and deep broth flavor. A seasonal delicacy.

A single serving of soy sauce marinated crab that can be added to the set menu.

A single serving of dried pollack with barley that can be added to the set menu.

A single serving of cod pollock stew that can be added to the set menu.

A blue crab spicy stew that can be added to the meal set.

An appetizer (Seonsik) included in the course meal.

A savory Korean soybean paste stew.

Freshly cooked hot rice in an individual pot.

A representative Korean distilled soju. Its clean taste pairs well with various Korean dishes.

A refreshing lager-style beer.

A clear and clean tasting Cheongju. Characterized by a smooth finish.

A traditional Korean rice wine. It has carbonation, creating a sparkling taste combined with sweetness and a savory flavor.

A fruit wine made from bokbunja (wild berries). You can enjoy its sweet and rich fruit aroma.

A traditional Korean medicinal liquor brewed with various medicinal herbs.

A liquor made from hawthorn berries, characterized by its sweet and sour taste and fragrant fruity aroma.

A health liquor made using wild ginseng cultured roots.

A liquor made with pine needles, allowing you to enjoy a refreshing pine aroma.

Moldovan grape wine.

Carbonated drink.

A clear carbonated drink with lemon-lime flavor.