복돼지두루치기

A rich stew made with fermented soybeans. It has a strong savory flavor and a unique aroma, with tofu and vegetables added. It's good to mix with rice.

A doenjang jjigae (soybean paste stew) with chewy whelks. The savory flavor of the doenjang and the texture of the whelks harmonize well.

Salted mackerel grilled until golden brown. Its salty and savory taste makes it a popular side dish with rice.

A representative Korean stew made with aged kimchi, pork, and tofu, simmered in a spicy broth. The broth is refreshing and clean.

A dish made by stir-frying pork and various vegetables in a spicy sauce and simmering it until slightly reduced. It can be enjoyed as a meal with rice or as a side dish with drinks.

Ramen noodles that can be added to stews. Add them when the stew is boiling and cook.

A whole block of tofu, served warm. It has a soft and mild flavor, and is eaten with kimchi or seasoned soy sauce.

Fermented skate sashimi, with a very strong, pungent ammonia smell and taste. It has a chewy texture and is a delicacy that divides opinions.

Fresh, un-frozen pork belly. When grilled, you can enjoy the savory flavor of the fat and the chewy texture of the meat.

A braised dish made with chicken, potatoes, carrots, etc., simmered in a spicy and sweet sauce. As it takes time to cook, it is recommended to reserve in advance.

A fruit wine made from bokbunja, a Korean black raspberry. It is characterized by its sweet and rich fruit flavor.

Carbonated drinks such as cola or cider.

A clear liquor filtered from rice fermented at low temperatures. It is characterized by its clean and smooth taste.

A traditional Korean rice wine (makgeolli). It has a milky white color and a sweet, slightly fizzy taste.

A lager-style beer that is cool and refreshing.

Korea's most popular clear distilled spirit. Its clean taste pairs well with a variety of Korean dishes.