감자탕 (Gamja Tang)
Gamjatang is a Korean soup dish that is thick and spicy by boiling pork backbone, potatoes, beef tallow, ground perilla seeds, sesame leaves, red pepper, green onion, and garlic to make it spicy and thick. It is rich in ingredients and contains wooji, so the more you boil it, the more savory it tastes.
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$14.94
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곱창볶음 (Gopchang Bokkeum)
It is a spicy stir-fry dish with cabbage, onion, sesame leaves, and green onion in beef or pork intestines. You can also stir-fry it with rice cakes, sundae, or glass noodles. 《Donguibogam》 said that gopchang 'invigorates stamina and strengthens the spleen and stomach', and 'protects the five viscera and controls dizziness (blood pressure)'.
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$17.24
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황태 해장국 (Hwangtae Haejang Guk)
cheating country. It refers to soup eaten to relieve the stomach from drinking the previous day. Bone haejangguk boiled with pork bones, Seonji haejangguk boiled with seonji, and bean sprout haejangguk boiled with bean sprouts are famous nationwide. The name Haejangguk is an expression that appeared in the Joseon Dynasty and has become a popular dish since then. Among the many hangover soups of the time, there was a hangover soup similar to soybean paste soup called 'Hyojonggaeng'. It is a soup made by mixing 18 ingredients such as cabbage cores, bean sprouts, matsutake mushrooms, shiitake mushrooms, beef ribs, sea cucumber, abalone, and tofu and simmering all day long. It is said to be very popular among nobles because of its excellent taste.
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$14.94
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제육볶음 (Jeiyuk Bokum)
Food made by stir-frying pork with a red pepper paste-based marinade. Mostly pork front or hind legs are used. Depending on your taste, you can also use rump, neck, or pork belly. Stir-fried stir-fried pork and duruchigi are often confused as the same thing, but the two are different. Jeyukbokkeum in its present form was not seen in the 1960s and 1970s when economic reconstruction took place, but only became popular in the mid-1980s, starting with a restaurant without a sign called 'Alley House' in Supyo-dong, Jung-gu, Seoul.
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$19.54
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매운 족발 볶음 (Maeun Jokbal Bokkeum)
Stir-fry is a method of stir-frying ingredients in a hot fire with seasoning among Korean dishes. Stir-fried dishes are mainly used as side dishes or snacks. Stir-frying the ingredients in a dry state is called dry-heat stir-frying, and stir-frying so that the seasoning remains intact after cooking is called moist-heat stir-frying. (Jokbal is a Korean dish in which pig's feet are cooked in soy sauce and spices, then drained and simmered.)
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$27.59
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선지 장터국 (Seonji Jangtoh Guk)
Seonji Haejangguk: Haejangguk made by boiling hardened beef or pig blood, or seonji, in beef bone broth. Taro-gukbap, which is famous for both meals and hangovers in Daegu, is a dish where Lee Seonji Haejangguk and steamed rice are served separately. It is good for replenishing various vitamins and coenzymes consumed while breaking down alcohol. Seonji contains a large amount of iron and potassium, so it is effective for hangover, anemia, muscle spasms, abnormal beating of the heart or after blood donation.
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$14.94
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서울국밥 (Seoul Gukbap)
Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why soup rice is not served rolled up from the beginning, such as when the starch of rice spreads in the soup, the soup loses its neatness, and the rice can also spread, and it is hygienic.
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$13.79
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시레기국 (Siregi Soup)
Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why soup rice is not served rolled up from the beginning, such as when the starch of rice spreads in the soup, the soup loses its neatness, and the rice can also spread, and it is hygienic.
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$14.94
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얼큰 소고기국 (Sogogi Guk)
Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why rice soup is not served rolled up from the beginning, such as the fact that when the starch of rice spreads through the soup, the neatness of the soup disappears, and the rice can also spread. (Spicy and spicy beef soup with red pepper powder)
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$14.94
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소고기 시레기국 (Sogogi Siraegi Guk)
Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why soup rice is not served rolled up from the beginning, such as when the starch of rice spreads in the soup, the soup loses its neatness, and the rice can also spread, and it is hygienic.
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$14.94
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소머리국밥 (Somuri Gukbap)
Gukbap is a type of Korean cuisine, and is a food that is eaten by putting rice in soup. Serve with rice or roll it according to your taste. There are several reasons why soup rice is not served rolled up from the beginning, such as when the starch of rice spreads in the soup, the soup loses its neatness, and the rice can also spread, and it is hygienic.
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$13.79
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돼지고기 두부찌개 (Tofu and Pork Spicy Soup)
Tofu jjigae is a Korean dish made with tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added. (If you add pork and ripe kimchi when boiling soft tofu stew, it tastes rich)
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$13.79
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