Ogon no Buta

A soup made by simmering chicken with Korean ginseng, glutinous rice, and other ingredients. In Korea, it is believed that eating Samgyetang on Chobok, the first of the three dog days of summer, is good for health, similar to how eating eel on the midsummer day of the ox in Japan is believed to be beneficial. It is commonly consumed for recovering from summer fatigue. With Korean ginseng, glutinous rice, jujube, pine nuts, and garlic, it is considered a highly nutritious and invigorating dish.

Togani refers to 'beef knee cartilage' and is a soup boiled for a long time until it turns white. It is characterized by a bouncy texture rich in collagen. Truly an ideal dish for beautiful skin.

Chigae means 'stew' and Sundubu means 'soft tofu', so essentially it is a soft tofu stew. The ingredients include clams, mussels, tofu, meat, vegetables, and garlic, with a raw egg added at the end. Originally popularized in Koreatown, Los Angeles, this dish became a hit due to the healthy appeal of tofu. The savory flavor of the shellfish stimulates the appetite, making it the perfect soup to accompany rice.

Pokkun means 'stir-fry', and it refers to stir-fried hormone with vegetables. It is a Busan-style hormone pokkun, which is a pot type dish with soup. It is easy to understand as a Korean-style offal hot pot.

Pockun means 'stir-fry', so it refers to a stir-fry dish with octopus and vegetables. There seems to be a difference between Seoul-style octopus stir-fry and Busan-style octopus stir-fry, with Seoul style being without soup. Busan style, on the other hand, includes soup in a pot. This dish is a perfect accompaniment for soju, with the umami flavor of octopus concentrated and the overall taste enhanced by the red pepper paste.

I'm sure everyone is familiar with Jeon. It has a crispy exterior and a chewy interior! In Korea, there seems to be a custom of eating Jeon on rainy days because the sound of cooking Jeon is similar to the sound of rain...