Mokhwa Wang Sundae Guk

A Korean hot pot dish cooked with various ingredients and broth. As this is a sundae specialty restaurant, it is likely a spicy and savory broth dish containing sundae, offal, and vegetables. It is good for sharing with a group as an accompaniment to drinks.

A broth dish served as an accompaniment to alcohol. Similar to Sundae Guk, but without rice and with generous amounts of ingredients. Characterized by its spicy and rich broth.

A dish made by steaming sundae filled with glass noodles and congealed blood, along with various pork offal such as liver and lungs. It is enjoyed with salt or salted shrimp for its chewy and light flavor.

A dish made by boiling pork in a lump and slicing it thinly. It boasts a light and soft texture with excess fat removed, and is eaten with salted shrimp or kimchi.

Thinly sliced raw fermented skate. It is characterized by its unique pungent ammonia smell and chewy texture, a Korean delicacy that can be polarizing.

A dish made by mixing fermented skate with various vegetables in a spicy and sour seasoning. The unique texture of the skate and the appetizing seasoning create a popular dish to enjoy with drinks.

A stone pot dish made by boiling a rich broth made from pork bones with sundae (blood sausage) and pork offal. It is savory and hearty, and seasoned with dadeagi (seasoning paste) or salted shrimp according to preference.

A clear broth hangover soup made with bean sprouts. Served hot in a stone pot, its clean and refreshing taste is excellent for relieving hangovers.

A summer delicacy where noodles are served in a rich, savory cold broth made from ground boiled soybeans. It is cool and light, seasoned with a little salt or sugar.

Korea's representative diluted distilled spirit. It has a clear and clean taste with an alcohol content of about 16-17% and pairs well with most Korean dishes.

A refreshing Korean lager beer. It is cool and carbonated, making it enjoyable for a light drink.

A sweet plum-flavored Maehwa Soo and a clean-tasting Cheongha (rice wine). It is a clear liquor that is softer and has a lower alcohol content than soju, making it good for a light drink.

A Korean fruit wine made from bokbunja (black raspberries). It is characterized by its deep red color and sweet, rich fruit flavor, with an alcohol content of about 15%.