BOSSAM & BUDAE JJIGAE

Boiled Pork + Wrapped Kimchi + Radish Kimchi + Thin Rice Cake + Sliced Pickled Radish + Salted Cabbage + Chicory Salad Bossam is a dish wrapping sliced boiled pork and mu kimchi in salted cabbage. Mu kimchi is kimchi made of shredding radishes. This dish goes well with soju or cold makgeolli, an unrefined Korean rice wine.

Boiled Pork + Radish Kimchi + Thin Rice Cake + Sliced Pickled Radish + Salted Cabbage + Chicory Salad Bossam is a dish wrapping sliced boiled pork and mu kimchi in salted cabbage. Mu kimchi is kimchi made of shredding radishes. This dish goes well with soju or cold makgeolli, an unrefined Korean rice wine.

Boiled Pork + Wrapped Kimchi + Chicory Salad Bossam is a dish wrapping sliced boiled pork and mu kimchi in salted cabbage. Mu kimchi is kimchi made of shredding radishes. This dish goes well with soju or cold makgeolli, an unrefined Korean rice wine.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. You may eat sliced pigs feet with salted shrimps or doenjang. Doenjang is a traditional Korean seasoning made by fermenting steamed beans in salt water. It contains a large amount of collagen, which is known to be especially good for lady's skin.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. You may eat sliced pigs feet with salted shrimps or doenjang. Doenjang is a traditional Korean seasoning made by fermenting steamed beans in salt water. It contains a large amount of collagen, which is known to be especially good for lady's skin.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. You may eat sliced pigs feet with salted shrimps or doenjang. Doenjang is a traditional Korean seasoning made by fermenting steamed beans in salt water. It contains a large amount of collagen, which is known to be especially good for lady's skin.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. The spicy sauce is made of gochujang (red pepper paste), red pepper powder, onions, green onions, garlics, soy sauce, salt, and sugar. It contains a large amount of collagen, which is known to be especially good for lady's skin.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. You may eat sliced pigs feet with salted shrimps or doenjang. It contains a large amount of collagen, which is known to be especially good for lady's skin. Bossam is a dish wrapping sliced boiled pork and mu kimchi in salted cabbage. Mu kimchi is kimchi made of shredding radishes. This dish goes well with soju or cold makgeolli, an unrefined Korean rice wine.

Jokbal is a dish made by boiling pigs feet with soy sauce, radishes, garlics, gingers, green onions, onions, and spices. The spicy sauce is made of gochujang (red pepper paste), red pepper powder, onions, green onions, garlics, soy sauce, salt, and sugar. It contains a large amount of collagen, which is known to be especially good for lady's skin. Bossam is a dish wrapping sliced boiled pork and mu kimchi in salted cabbage. Mu kimchi is kimchi made of shredding radishes. This dish goes well with soju or cold makgeolli, an unrefined Korean rice wine.

Bansang is a traditional Korean food culture where the main dish, rice, daily soup, and seasonal side dishes are served together.

Bansang is a traditional Korean food culture where the main dish, rice, daily soup, and seasonal side dishes are served together.

Bansang is a traditional Korean food culture where the main dish, rice, daily soup, and seasonal side dishes are served together.

Bansang is a traditional Korean food culture where the main dish, rice, daily soup, and seasonal side dishes are served together.

Bansang is a traditional Korean food culture where the main dish, rice, daily soup, and seasonal side dishes are served together.

Budae jjigae is a hot and spicy stew made with ingredients such as sausage, ham, kimchi, bean curd, and peppers. Kimchi is a traditional Korean food made of salted Korean cabbage, which is fermented with various ingredients, including red peppers powders, green onions, garlics, shredded radishes, gingers, and salted shrimps. The origin of the food allegedly dates back to the days when starving Koreans following the Korean War had to make meal using slices of sausage and ham, they obtained from the U.S. army bases.

Budae jjigae is a hot and spicy stew made with ingredients such as sausage, ham, kimchi, bean curd, and peppers. Kimchi is a traditional Korean food made of salted Korean cabbage, which is fermented with various ingredients, including red peppers powders, green onions, garlics, shredded radishes, gingers, and salted shrimps. The origin of the food allegedly dates back to the days when starving Koreans following the Korean War had to make meal using slices of sausage and ham, they obtained from the U.S. army bases.

Budae jjigae is a hot and spicy stew made with ingredients such as sausage, ham, kimchi, bean curd, and peppers. Kimchi is a traditional Korean food made of salted Korean cabbage, which is fermented with various ingredients, including red peppers powders, green onions, garlics, shredded radishes, gingers, and salted shrimps. The origin of the food allegedly dates back to the days when starving Koreans following the Korean War had to make meal using slices of sausage and ham, they obtained from the U.S. army bases.

Dakgalbi is a dish made by cutting into bite-sized pieces and frying it spicy with various vegetables. Dakgalbi is chicken marinated in a seasoning made of gochujang(red pepper paste), soy sauce, garlic, red pepper powder, and sugar, and grilled on an iron plate or charcoal grill along with cabbage, sweet potatoes, rice cakes, green onions, and onions. Sometimes cheese, seafood, and ramen noodles (called 'SA-RI')are added. Dakgalbi is usually enjoyed by frying it directly on an iron plate on the table, and it's an even more popular food because customers can see and experience the cooking process in person. It began in the 1960s in Chuncheon, Gangwon-do, Republic of Korea.

Dakgalbi is a dish made by cutting into bite-sized pieces and frying it spicy with various vegetables. Dakgalbi is chicken marinated in a seasoning made of gochujang(red pepper paste), soy sauce, garlic, red pepper powder, and sugar, and grilled on an iron plate or charcoal grill along with cabbage, sweet potatoes, rice cakes, green onions, and onions. Sometimes cheese, seafood, and ramen noodles (called 'SA-RI')are added. Dakgalbi is usually enjoyed by frying it directly on an iron plate on the table, and it's an even more popular food because customers can see and experience the cooking process in person. It began in the 1960s in Chuncheon, Gangwon-do, Republic of Korea.