Kimga's Bossam

A set menu served with various side dishes and rice. It's a convenient and satisfying meal.

Korea's representative stew made with kimchi, pork or tuna, and tofu, boiled until spicy, sour, and savory. Served hot to be eaten with rice.

A spicy stew containing soft tofu and vegetables, sometimes with pork or seafood. It's characterized by its deep and spicy broth and is served piping hot. Great with rice.

A Korean stew made with savory and deep-flavored soybean paste, vegetables, tofu, and sometimes meat or seafood. Usually eaten with rice.

A Korean steamed dish with a soft, fluffy texture, similar to a soufflé. It's characterized by its savory and smooth taste and is often served as a side dish.

A warm soup dish containing chewy rice cakes and dumplings filled with savory filling, usually made with beef bone broth. It's hearty and comforting.

A spicy and refreshing soup made with fish roe, such as pollack roe, and various vegetables. It's characterized by its spicy yet refreshing taste.

A set menu served with boiled pork belly, fresh vegetables, ssamjang, and kimchi. It's fun to wrap the meat in vegetables.

A spicy soup made with tender pork backbone, aged cabbage, and potatoes. Known to help with hangovers and is a satisfying meal.

A spicy stew made with ham, sausage, kimchi, and ramen noodles. It's hearty and has a deep flavor, suitable for sharing among several people.

A stew made with refreshing and light-tasting frozen pollock and vegetables. It's also popular for hangover relief.

A stew with the unique deep aroma and flavor of cheonggukjang (fermented soybean paste), boiled with tofu, vegetables, etc. It is savory and highly nutritious.

A fish dish made by braising mackerel with radish in a spicy, sweet, and savory sauce. The tender mackerel and the sauce blend well.

A fish dish made by braising cutlassfish with radish in a spicy, sweet, and savory sauce. It features tender and light-tasting cutlassfish.

A fish dish made by braising frozen pollock with radish in a spicy sauce. The sauce is well-absorbed into the tender pollock.

A stir-fried dish of squid and vegetables in a spicy gochujang (red chili paste) sauce. It's characterized by the chewy texture of squid and the spicy flavor. Can also be enjoyed as a rice bowl by serving it over rice.

A representative Korean dish made by stir-frying pork in a spicy gochujang (red chili paste) sauce. The tender pork and the sweet and spicy sauce blend well. Can also be enjoyed as a rice bowl by serving it over rice.

A dish made by slowly braising beef or pork ribs in a soy sauce-based marinade until tender. The sweet and savory sauce deeply penetrates the ribs. Can also be enjoyed as a rice bowl by serving it over rice.

Boiled pork belly, typically enjoyed wrapped in kimchi, fresh vegetables, and ssamjang. The tender meat is exquisite.

A hearty soup made with pork backbone, potatoes, and aged cabbage, boiled until spicy. It features a deep and rich broth and is also good as a side dish with drinks.

A braised dish made with chicken, potatoes, carrots, and other vegetables simmered in a spicy sauce. The harmony of tender chicken and the sharp, spicy sauce is excellent.

A spicy stew made with ham, sausage, kimchi, and ramen noodles. It's hearty and has a deep flavor, suitable for sharing among several people.

Fresh pork belly, typically grilled on a griddle. It's known for its savory and fatty flavor and is enjoyed with fresh vegetables.

A stir-fried dish of chewy sundae (blood sausage) and vegetables in a spicy sauce. Popular as a side dish with drinks, and can be finished with fried rice.

A dish served with warm tofu and stir-fried spicy kimchi with pork. The blandness of tofu and the sourness of kimchi harmonize well.

A Korean pancake made with various seafood such as shrimp and squid, along with green onions, fried until crispy. It's characterized by its savory and crunchy texture and pairs well with makgeolli.

A dish of grilled pork rind, rich in collagen. It's characterized by its chewy and savory texture and is enjoyed with soybean powder or spicy sauce.

The most common type of alcoholic beverage, characterized by its cool and refreshing taste. It's good to enjoy with meals or snacks.

A soju brand, Korea's representative distilled spirit. It features a clear and clean taste with an alcohol content of about 16-20%.

A clear rice wine made from rice, characterized by its clean and smooth taste. Best enjoyed chilled.

A traditional medicinal wine made with glutinous rice and 12 kinds of medicinal herbs, including ginseng. It features a subtle aroma and a smooth finish, with an alcohol content of about 13%.

A traditional Korean fruit wine made from black raspberries. It's characterized by its sweet yet slightly sour taste, has a red color, and an alcohol content of about 15-19%.

A cloudy rice wine made by fermenting rice, characterized by its white, opaque color, sweet and sour taste, and carbonation. It has a low alcohol content of about 6-8%.

A variety of carbonated drinks such as cider and cola. They quench thirst refreshingly.