원조소금구이

A dish of thick-cut pork neck, seasoned with salt and grilled. It has a mild and savory flavor with a chewy texture. It's delicious dipped in ssamjang and wrapped in lettuce, or dipped in salt and sesame oil.

The most popular cut of pork in Korea, featuring layers of fat and lean meat. Its savory fatty flavor and chewy texture are exquisite. It's typically grilled until golden brown and eaten wrapped in lettuce with garlic and chili peppers.

This cut from the diaphragm of a pig boasts a deep red color similar to beef and rich juices. It has a chewy texture and excellent umami. Enjoy its original flavor grilled over charcoal or with a marinade.

Pork neck meat, also known as 'Cheon-gyeopsal' due to its marbling. It's characterized by its unique, crisp texture and savory flavor. Grilling it until crispy and dipping it in salt allows you to fully appreciate the meat's flavor.

This is the sirloin cut from Hanwoo, Korea's native cattle, known for its tender texture and abundant juices. Its savory umami and tender texture are well-balanced. Lightly grilling it and dipping it only in salt allows you to enjoy the deep, unique flavor of Hanwoo.

This cut is from the hard, fatty part attached to the brisket bones of a cow and is served thinly sliced. It cooks quickly on the grill, and its savory fatty flavor and firm texture are appealing. It's eaten dipped in soy sauce or with seasoned shredded radish.

This is the fourth stomach of a cow, characterized by its chewy texture and savory flavor. The savory taste that seeps out the more you chew is exquisite, and it's popular as a snack with drinks. It's grilled until crispy and dipped in a doenjang-based sauce.

A dish made by whisking eggs with water and steaming them gently in a clay pot. It has a smooth, moist, pudding-like texture and a mild flavor. It's a great side dish to soothe your mouth when eating spicy food.

A dish of chewy noodles made from buckwheat, served with cold broth or spicy sauce. Its cool and refreshing taste is perfect for cleansing your palate after eating meat. Add vinegar and mustard to enjoy it to your liking.

A general term for soup dishes eaten to relieve a hangover the day after drinking. It features a spicy and refreshing broth with bean sprouts, cabbage, and meat. It's a hearty meal when you mix rice into the hot broth.

Korea's representative distilled spirit, characterized by its clear and clean taste. The alcohol content is usually around 16-17%, and it pairs well with various Korean dishes such as samgyeopsal or raw fish. It is enjoyed chilled in small glasses.

A lager-style beer with refreshing effervescence and carbonation. Its cool and clean taste pairs well with greasy food. It's also enjoyed mixed with soju to make 'Somaek'.

A traditional Korean unfiltered rice wine made by fermenting rice. It has a milky color, a sweet and tangy taste with carbonation, and a low alcohol content, making it smooth to drink. It pairs well with snacks like Pajeon or Dotorimuk.

A liquor made by fermenting glutinous rice and nuruk with various medicinal herbs such as ginseng and goji berries. It is characterized by a subtle herbal aroma and a clean taste. It is known as a health-conscious drink.

A fruit wine made by fermenting bokbunja (a type of raspberry). It has a deep red color and a sweet and sour taste. It is often enjoyed with nourishing foods like grilled eel.