Najeongsun Halmae Jjukkumi

A dish made by stir-frying baby octopus coated in a spicy red sauce on a hot plate. It is characterized by its chewy, plump texture and savory spiciness. It is enjoyed wrapped in perilla leaves or pickled radish wraps, or as fried rice after the meal.

A traditional Korean fruit wine made from fermented bokbunja (black raspberries). It has a deep purple color and a sweet, refreshing fruity taste.

Korea's representative soju brand. It is a clear distilled spirit with a clean taste, and its alcohol content is about 16-17%.

A Korean lager beer with excellent refreshment. Its cool and light finish pairs well with spicy food.

A clear rice wine brewed by low-temperature fermentation of rice. It is characterized by its clean and smooth taste without any unpleasant flavors.

A sweet and fragrant plum wine made from aged plum concentrate. Its smooth taste makes it enjoyable for a light drink.

A traditional Korean rice wine made from fermented rice. It has a milky color, is sweet, and has a fizzy carbonation that neutralizes the spiciness of food.

A medicinal liquor brewed with various medicinal herbs such as ginseng. Its subtle ginseng aroma and smooth taste give a healthy impression.

A traditional liquor made from the fruit of the hawthorn tree. Its sweet and sour taste and fragrant fruity aroma stimulate the appetite.

Carbonated drinks such as cola or cider. Enjoy it chilled.

A sweet, fruity drink containing probiotics. It tastes like peach or pineapple and is effective in soothing a spicy mouth.

A retro-concept soju emphasizing a clean and mild taste.

A Korean lager beer characterized by strong carbonation and refreshment.

A bowl of warm white rice. Served as a side dish with spicy stir-fried baby octopus.

Rice mixed with seaweed flakes and sesame oil, formed into balls by hand. Its savory flavor pairs well with spicy dishes.

A dish made by stir-frying rice with seaweed flakes and various vegetables in the remaining sauce after eating the baby octopus on a hot plate. It's a delicacy when pressed and crisped.

A soup made by gently simmering beaten eggs. The light and warm broth calms the palate from spicy food.