Bonga Haejangguk

A soup dish made with beef tripe and aged cabbage, simmered in a spicy broth. Enjoy the chewy texture of the tripe and the rich soup.

A haejangguk made with beef tripe (omasum), seonji (congealed beef blood), and bean sprouts. It features a refreshing and savory broth and is eaten with rice.

A haejangguk made with a rich broth from beef bones, aged cabbage, and glass noodles. Its mild and savory flavor makes for a satisfying meal.

A special haejangguk generously filled with various cuts of meat, internal organs, and seonji. Enjoy a deep and rich flavor.

A spicy soup made with beef tripe and various other internal organs, simmered in a spicy broth. The chewy texture of the tripe and the spicy soup create a harmonious flavor.

A clear and refreshing soup made with tender beef brisket and plenty of green onions. The sweetness of the green onions and the savory flavor of the beef blend well.

A dish made with beef bulgogi in a sweet and savory soy sauce marinade, served and simmered in a stone pot. It's a flavor loved by all ages and is great for mixing with rice.

A spicy stew made with savory beef brisket and soft sundubu (soft tofu). An egg is added to enhance the smooth flavor.

A haejangguk made with dried pollack (hwangtae) and bean sprouts in a clear broth. The refreshing and light soup is good for hangover relief.

A hot pot dish made with beef tripe and vegetables simmered in a spicy broth. The savory tripe and spicy soup are great with drinks.

A hot pot made with large beef bones and assorted mushrooms, simmered in a spicy broth. Enjoy the generous meat and mushroom flavors.

A hot pot made with various beef internal organs as the main ingredient, simmered with vegetables. It is characterized by its deep and rich broth.

A Korean noodle dish with buckwheat noodles served in a cold broth. It's a refreshing delicacy that stimulates the appetite in hot weather.

Beef bones that can be added to the hot pot.

Chewy rice cakes to add to the hot pot.

A topping of aged cabbage leaves.

Beef tripe (omasum) to add to hot pot or soup.

Assorted mushrooms to add for flavor to the hot pot.

A bowl of white rice.

Thick udon noodles to be cooked in the hot pot broth.

Ramen noodles to be cooked in the hot pot broth.

A dish made by stir-frying rice with the remaining broth after eating the hot pot, along with seaweed flakes and other ingredients.

Chewy glass noodles to add to hot pot or soup.

This is seonji (congealed beef blood) added to haejangguk or jeongol.

Korea's representative distilled spirit, it is a clean and high-alcohol content liquor. It pairs well with brothy dishes.

A lager-style beer that is crisp and refreshing.

A traditional Korean unfiltered rice wine made from fermented rice. It has a smooth, sweet, and slightly fizzy taste.

A clean and smooth rice wine.

Carbonated drinks like Coke or Sprite.