전주현대옥

This is a bean sprout soup rice in the style of Jeonju Nambu Market. Instead of boiling, it's made using the 'toryeom' method, where hot broth is poured over rice to warm it, resulting in a clear and refreshing soup served at a moderate temperature. A poached egg is served separately.

A traditional style soup rice served in a ttukbaegi (earthenware pot) with ingredients simmered vigorously. The soup is hot, and the rice is cooked until soft, giving it a savory and thick texture. An egg is cooked in the ttukbaegi.

A spicy soup rice made with lean pork neck meat, cooked cleanly without any gamey smell. It has a refreshing taste with bean sprouts and a rich meat flavor.

A soup rice made with dried pollack in a cool bean sprout broth, creating a deep and rich flavor. It's light and good for hangovers.

A bean sprout soup rice cooked mildly and not spicy, suitable for children's palates.

Finely chopped boiled squid to add to bean sprout soup rice. It adds a chewy texture and savory flavor.

Smoked BBQ pork belly made with domestic pork. It's light and has a smoky flavor as the fat has been rendered out.

A soup dish with plenty of pork neck meat in a spicy broth, perfect as a side for drinks. Rice is not included.

A pressed boiled meat dish with a chewy and firm texture, made by boiling and pressing pork.

Whole boiled squid, served as a cold dish. It's soft, light, and eaten with a spicy red chili paste sauce.

A traditional drink from Jeonju, made by boiling makgeolli with various medicinal herbs like cinnamon and ginger, mostly evaporating the alcohol. It's sweet like sujeonggwa and has a cinnamon aroma.

Korea's popular alcoholic beverages, beer and soju.

A traditional Korean unfiltered rice wine made by fermenting rice. It's milky white, carbonated, refreshing, and has a savory taste.

A clear rice wine characterized by its clean and smooth taste.

Carbonated drinks such as cola and cider.