Jong-no Samgyetang

A traditional Korean whole chicken soup stuffed with glutinous rice, ginseng, and jujube. The broth is rich, savory, and known for its energizing properties. Eaten hot, often by dipping the meat in salt and pepper.

A variation of chicken and ginseng soup enriched with ground sesame seeds. The broth has a thicker, creamier texture with a pronounced nutty flavor. A comforting and nutritious dish.

Chicken and ginseng soup prepared with ground black beans. The broth takes on a dark hue and offers an earthy, deep flavor. Considered very healthy in Korea.

A full course meal (set meal) including rice, soup, and various side dishes like bulgogi and fried chicken. Ideal for tasting a variety of Korean flavors in one meal. Eaten by alternating between rice and side dishes.

A bowl of rice topped with various sautéed vegetables, mushrooms, and tofu. Served with sesame oil and often a side of chili paste (gochujang). All ingredients should be vigorously mixed before eating.

Fresh salad topped with crispy fried chicken pieces. Seasoned with a homemade soy sauce and garnished with nuts for crunch. A mix of fresh and fried textures.

A savory Korean pancake (jeon) made with sliced zucchini. Crispy on the edges and tender in the center. Usually dipped in a soy-vinegar sauce.

Flavorful pancake made with garlic chives and seafood like squid. Savory and aromatic. A popular dish to share, often accompanied by rice wine.

Famous green onion pancake (pajeon) from Dongnae, generously filled with seafood. Thick, fluffy thanks to the egg, and rich in toppings. Eaten hot and crispy.