Jjanggu Restaurant

A dish where fermented skate (aged skate), boiled pork belly (bossam), and aged kimchi (mukimchi) are wrapped and eaten together. It is characterized by the harmony of the strong, pungent taste of skate, the tender pork, and the crisp kimchi. It pairs well with makgeolli.

A steamed dish made from fermented skate. It retains the characteristic pungent aroma of skate while offering a tender texture through steaming. It is eaten dipped in soy sauce.

A spicy soup made with fermented skate innards (ae). It features the deep flavor of skate and a refreshing, spicy broth, making it excellent as a hangover soup.

A savory pancake made by thinly slicing fermented skate, coating it in flour, and pan-frying. It has a soft texture and a subtle aroma characteristic of skate, making it a great accompaniment to makgeolli (rice wine).

A sweet and sour seasoned dish made by mixing fermented skate with various vegetables and a spicy sauce. The refreshing and crisp vegetables and the chewy texture of the skate stimulate the appetite.

A dish where thinly sliced raw fermented skate is enjoyed as is. You can best experience the unique pungent taste and chewy texture of skate, and it is eaten dipped in salt or chojang (spicy vinegar sauce).

A soft steamed dish made by steaming skate with eggs. The subtle aroma of skate is infused, making it easy to enjoy. It is warm and soft, making it a favorite for children as well.

Fresh octopus (small octopus) and vegetables stir-fried in a spicy gochujang sauce. The chewy texture of the octopus and the fiery sauce combine well, making it suitable to eat with rice or as a snack with drinks.

A spicy stew made with fresh raw meat (raw pork) and soft tofu. The deep meat broth flavor, the richness of the tofu, and the spicy broth are harmoniously balanced. It is a representative meal served with rice.

Pork stir-fried in a spicy sauce, typically cooked with vegetables on a wide griddle. The sweet yet spicy sauce blends well with the meat, and it's even more delicious when wrapped in fresh lettuce.

A soup made with fresh croaker (true croaker) and vegetables, simmered in a spicy broth. The refreshing and spicy broth is excellent, and it can be enjoyed without any fishy taste, offering a clean flavor.

Fresh croaker fish, crisply fried. It's crispy on the outside, moist on the inside, and retains its savory croaker flavor, making it great as a side dish with rice or as a snack.

Boneless chicken feet stir-fried or grilled in a spicy sauce. It features a chewy and crunchy texture with an addictive spicy flavor, making it a popular choice for drinks.

A steamed dish made from dried pollock (buk-eo), steamed until tender. It features the characteristic savory flavor of dried pollock and a moist texture, making it a good side dish with rice.

Fresh squid stir-fried with vegetables in a sweet and spicy sauce. The chewy texture of the squid and the addictive sauce flavor are harmoniously balanced.

A dish of fresh squid lightly blanched and enjoyed as a boiled dish. You can experience its chewy yet tender texture and clean flavor as is, and it is eaten dipped in chojang or sesame oil with salt.

A dish of warm, heated tofu served with stir-fried kimchi. The combination of soft tofu and crisp, spicy stir-fried kimchi is excellent, and it's popular as a snack with makgeolli.

A steamed dish made by simmering aged kimchi (mukimchi) and mackerel together. The deep flavor of the aged kimchi permeates the mackerel, resulting in a wonderfully spicy and refreshing taste.