Tto-wa-makchang (Come Again Pork Intestine)

Pork abomasum is the last stomach part of a pig, characterized by its unique savory and chewy texture. When grilled golden brown on a pan, its greasy and savory taste is excellent. Try dipping it in sauce or enjoying it with lettuce wraps.

Beef abomasum is the last stomach part of a cow, boasting a softer and deeper flavor than pork abomasum. When grilled over charcoal, its savory taste is maximized with a subtle smoky aroma. It is also excellent as a side dish with drinks, and tastes even better when dipped in the special sauce.

Beef rib meat is the lean meat attached between the ribs of a cow, characterized by its chewy texture and rich juices. When grilled without seasoning and lightly dipped in salt, you can enjoy the original taste of beef.

Beef brisket is a cut similar to beef chuck flap, characterized by being thinly sliced and quickly grilled. Its tender texture and savory fat harmonize well, and it tastes even better when served with shredded green onions or lettuce wraps.

Fresh pork belly refers to the belly part of fresh pork. The balanced ratio of fat and lean meat creates a savory and tender taste. It is commonly enjoyed by grilling it sizzling on a pan and wrapping it with kimchi and garlic.

Pork neck is lean meat from the neck of a pig. It has less fat than pork belly, and has a clean yet chewy texture. When sliced thickly and grilled, it is rich in juices and popular among those who prefer the original taste of meat.

Pork neck flap is a special cut located between the pork neck and loin. Its excellent balance of fat and lean meat provides a tender and savory taste. It is a rare cut produced in small quantities, and its rich meat aroma is felt with every chew.

Pork jowl is a special cut located in the neck area of a pig, also called 'thousand-layer meat' due to its marbled fat resembling flowers. It is characterized by its chewy yet tender texture, rich juices, and savory taste.

Pork rind is a delicacy made by seasoning and grilling the skin of a pig. It is known to be good for skin health due to its high collagen content, and offers a unique taste with its chewy and sticky texture combined with a spicy and sweet seasoning. It is commonly eaten dipped in perilla powder.

Boneless spicy chicken feet are chicken feet with the bones removed, making them easy to eat. They are characterized by their addictive spicy flavor and chewy texture, and are particularly popular as a side dish with drinks. They are also good for relieving stress.

A dish with fish cakes in warm broth, good to enjoy with spicy food.

A soft steamed egg dish is good for neutralizing spiciness.

Kongjjage, similar to soybean paste stew, offers a savory flavor that pairs well with grilled dishes.

Add fragrant mushrooms for a richer flavor.

Rice stir-fried with a soybean paste-based sauce on a hot stone plate. It has an excellent savory and salty taste, and the sauce is well absorbed into each grain of rice. It is a great menu to finish your meal with after enjoying the grilled dishes.

A Korean-style cold noodle dish with buckwheat noodles in a refreshing broth. The sweet and sour broth and chewy noodles harmonize to refresh your palate after a greasy meat dish.

A Korean-style cold noodle dish where buckwheat noodles are mixed with a spicy and sweet bibim sauce. Recommended for those who like spicy food, and it makes a delicious combination when eaten with a piece of meat.

A dish with chewy udon noodles, various vegetables, and fish cakes in a warm broth. It features a spicy and refreshing broth, and is especially good for warming up on cold days.

A ramen with a spicy and refreshing broth, good for hangovers. Its spicy taste cleanses the palate and helps relieve hangovers. It is a simple yet satisfying meal option.

A representative Korean stew made with well-fermented kimchi, pork, and tofu. It has a deep and spicy flavor, and is even more satisfying and delicious when eaten with rice.

A stew made by boiling thinly sliced beef brisket in savory soybean paste stew. The deep flavor of soybean paste and the savory taste of beef brisket harmonize well, making it great to eat with rice. It is characterized by its spicy yet smooth taste.

A representative Korean distilled spirit, it is clear and transparent with an alcohol content typically around 15-20%. When chilled, it enhances the flavors of food and pairs particularly well with greasy meat dishes.

A refreshing and carbonated beverage, typically lager beer. It cuts through the richness of grilled dishes and adds a refreshing touch.

A traditional Korean refined rice wine made by fermenting glutinous rice at low temperatures. It is characterized by its clear and clean taste and subtle aroma. It is softer and lighter than soju, making it popular among those who prefer a clean taste.

A general term for basic beverages such as various carbonated drinks and juices. It quenches thirst and is good to enjoy lightly with a meal.

A traditional Korean rice wine made by fermenting rice. It is characterized by its unique sour yet sweet taste and thick texture. It is known to be good for health due to less hangover and rich probiotics.