Uiseong Garlic Loess Catfish

A spicy stew made with Uiseong garlic and catfish raised in loess soil. It is spicy and refreshing, with a harmony of the catfish's tender flesh and the deep aroma of garlic. Enjoy it spicy with rice or as a side dish for soju.

A spicy stew made with blue crab and catfish. The savory flavor of blue crab and the refreshing taste of catfish combine to create an even deeper broth. It is characterized by its spicy and rich umami. Enjoy it spicy with rice or as a side dish for soju.

A spicy stew made with blue crab and bullhead catfish. The savory flavor of blue crab and the rich broth unique to bullhead catfish (Dongjage) are exquisite. It boasts a spicy yet deep flavor. Enjoy it spicy with rice or as a side dish for soju.

A spicy stew made with blue crab, catfish, and bullhead catfish, offering a more abundant and special experience. The flavors of various freshwater fish and blue crab blend together, allowing you to enjoy both the deep and rich broth and the spicy and refreshing taste simultaneously. It is great for sharing generously with a group and satisfies both as a meal and a drinking snack.

A Korean-style crepe made by wrapping kimchi, pork, and bean sprouts in thinly made buckwheat crepes. It is chewy on the outside, crisp on the inside, and has a spicy flavor. It's good to enjoy with spicy stew or as a snack.

Small Korean dumplings are steamed and served on a plate. It has a chewy dumpling skin and a soft filling. It is a side menu that can be enjoyed without feeling heavy.

A bowl of freshly cooked white rice. It has a warm and soft taste. Mix it with the spicy stew broth or eat it with side dishes.

A dish made by stir-frying rice, vegetables, and seasoning. It is savory and salty, and pairs well with the spicy stew broth. It tastes even better when stir-fried with the remaining seasoning after finishing the spicy stew.

Rice cooked in a hot stone pot, which can be used to make scorched rice (nurungji). The rice is fluffy, and the scorched rice at the bottom of the stone pot is crispy. After serving the rice, you can pour hot water into the stone pot to enjoy the scorched rice as nurungji soup (sungnyung).

Chewy handmade dumpling dough made by tearing flour dough by hand. It has a chewy and soft texture. When added to the spicy stew and boiled together, it blends with the broth for a more satisfying meal.

A piece of chewy handmade dumpling dough that can be ordered additionally. It has a chewy and soft texture. It is good to add to the spicy stew.

A premium spicy stew made by adding a whole 1kg of precious sogari catfish. The unique mild yet deep and refreshing broth of sogari is exquisite. The flesh is tender and chewy. It is a luxurious freshwater spicy stew, perfect for special gatherings or entertaining guests. Available by reservation.

A rich and nourishing fish stew (Eotang) made by simmering various freshwater fish such as carp, catfish, bullhead catfish, eel, freshwater shrimp, and loach. It has a savory and deep umami flavor, and the nutritious broth and tender ingredients warm the body. It is good for replenishing energy and is a hearty meal enjoyed with rice.

A 1-serving portion of nourishing fish stew (Eotang) is provided in a takeout container. You can enjoy the same savory and deep flavor at home as you would in the restaurant. It's a convenient way to enjoy a nourishing meal at home.

A plate of fragrant minari (water dropwort) to add to the spicy stew. Its crisp texture and unique aroma enhance the flavor of the stew. Add it when the stew is boiling and cook briefly.

Freshwater shrimp that can be added to the spicy stew to deepen the broth's flavor. The savory taste of the small shrimp dissolves into the broth, adding umami. Add it to the spicy stew and boil together.

A blue crab that can be added to the spicy stew. The unique savory and rich flavor of the blue crab infuses the broth, providing a richer taste. Add it to the spicy stew and boil together.

A catfish that can be added to the spicy stew. The tender flesh and rich savoriness add depth to the broth. Add it to the spicy stew and boil together.

You can choose one of the carbonated drinks (Cider, Cola, Fanta). It is cold, sweet, and refreshing. It is good for quenching thirst during a meal.

A traditional makgeolli made with domestic rice. It is a fermented liquor with a smooth and savory taste and moderate carbonation. The alcohol content is about 6%. It pairs well with spicy Korean dishes like spicy stew.

A representative Korean distilled soju. It is characterized by its clean and crisp taste, with an alcohol content typically around 16-21%. It pairs well with spicy broths like spicy stew.

This is makgeolli made by Jipyeong Brewery. It is a harmonious makgeolli with a smooth finish, subtle sweetness, and acidity. The alcohol content is about 5%. Its clean taste pairs well with any food, especially Korean dishes.

You can choose between cold beer or clean Cheongha. Beer is cold and refreshing, and Cheongha is a clear and clean-tasting liquor made from rice. It is good to enjoy lightly with a meal.

A raw makgeolli brewed with glutinous rice. It is characterized by the rich and smooth sweetness and deep aroma unique to glutinous rice. The alcohol content is slightly higher than regular makgeolli. Recommended for those who enjoy traditional liquors, it also pairs well with spicy stew.

You can choose between Baekseju or Sansachun. Baekseju is a traditional liquor made with ingredients like ginseng, and Sansachun is a liquor brewed with sansuyu (cornelian cherry) fruit. Baekseju is characterized by its subtle herbal aroma and smooth taste, while Sansachun has a sweet and refreshing scent. The alcohol content is around 13%. It is a traditional liquor that pairs well with Korean food and is good to enjoy as a side drink with a meal.

A fruit wine made from bokbunja (black raspberry). It is sweet with a slight tartness and has a rich berry aroma. The alcohol content is about 15%. It can be enjoyed like a dessert wine or paired with meat dishes.