Songhyeon-Og

A Korean stew similar to doenjang (soybean paste), made from fermented beans. It is characterized by its savory and deep flavor. It has a unique strong aroma but is known to be good for health, and is eaten with hot rice.

A representative Korean stew made with a savory broth of soybean paste, tofu, vegetables, and seafood. It has a salty and umami flavor, making it good to mix with rice or eat as a side dish.

A representative Korean summer noodle dish made by mixing thin noodles in cold broth. It is characterized by its cool, sweet and sour taste, and pairs well with ribs or meat dishes.

A Korean stew made by boiling frozen pollack, radish, tofu, and vegetables in a spicy broth. It is characterized by its refreshing and sharp taste, and is also popular as a hangover soup. Eaten with hot rice.

A representative Korean stew made by boiling fresh pork and well-ripened kimchi. It is characterized by its spicy and refreshing taste, and is good to eat with rice or as a side dish for drinks.

A traditional Korean braised fish dish made by simmering cutlassfish with radish and seasoning. The spicy and salty sauce deeply penetrates the fish, making it a 'rice thief.' Enjoy the tender fish and the spicy, savory sauce.

A spicy Korean dish made by stir-frying pork seasoned with gochujang (red chili paste). The tender pork and spicy, sweet sauce harmonize well, making it popular as a side dish for rice or as a snack with drinks. It tastes even better when wrapped in fresh vegetables.

A Korean stew made by boiling ham, sausage, ramen, kimchi, and other ingredients in a spicy broth. The combination of various ingredients creates a rich flavor and generous portion, making it suitable as a snack with drinks or a meal. Eaten with rice.

A set meal featuring bulgogi, a representative Korean meat dish made by stir-frying thinly sliced beef marinated in soy sauce. It is characterized by its sweet and savory taste and tender meat, and is served with rice and various side dishes.

A representative Korean distilled soju, characterized by its clear and clean taste. The alcohol content is usually around 16-25%, and it pairs well with Korean food. It is typically enjoyed chilled.

A traditional Korean unfiltered rice wine made by fermenting rice. It is characterized by the unique sour, sweet, and fizzy taste of makgeolli. It is rich in lactic acid bacteria and pairs well with various side dishes. Shaking it before drinking enhances its deep flavor.

A fermented alcoholic beverage with a cool and refreshing taste, perfect for enjoying with various Korean dishes. It is good for quenching thirst and suitable for drinking with friends. It tastes best when served cold.

A traditional Korean refined rice wine made from rice, characterized by its clear, clean taste and smooth finish. The alcohol content is around 13%, and it pairs particularly well with seafood dishes. It is best enjoyed chilled.

A traditional Korean herbal wine made with medicinal herbs such as ginseng and goji berries. It is characterized by a subtle herbal aroma and a mild sweetness. The alcohol content is around 13%, and it is known to be good for health. It can also be enjoyed warm.

A traditional Korean fruit wine made by fermenting blackberry. It is characterized by its sweet and sour taste and deep red color. The alcohol content is around 15%, and it is known to be good for health. Usually enjoyed during or after a meal.