Sanullim 1992

Hanwoo steamed beef entrails + Hanwoo beef sashimi (Grade 1+) + sous vide soybean paste beef + pickled tomato

Made with 100% potato, shredded and grilled until crispy, cooked with olive oil.

A signature dish made with flank steak and well-cooked radish, pan-fried in olive oil. Pairs well with fresh kimchi.

Loaded with squid / Cooked with olive oil, still delicious when cooled

Two types of homemade nuruk salt made from Hanwoo A± grade beef, freshly pressed sesame oil, herring roe, and pollock roe.

Cheese Potato Pancake + Spicy Stir-fried Octopus + Spicy Chicken Feet Sliced Meat + Pickled Tomato

Enjoy the savory pancake with intestines and green onions together~

Boiled Aromsaetae is chilled and sliced, then topped with homemade yuzu ponzu sauce and triangular garnishes.

Carefully boiled octopus over 20kg~ served with homemade yuzu ponzu sauce and homemade dipping sauce♡

Pork neck aged in doenjang, cooked sous vide at 60 degrees for 2 hours, then baked in the oven. Served with ratatouille.

Plump small octopus stir-fried with a secret sauce for spiciness and umami. Mix it with angel hair pasta for an amazing taste.

Mild handmade tofu / Taebaek kimchi carefully sourced and stir-fried well with pork

A spicy and savory hot pot made by simmering small beef intestines and mushrooms with a secret recipe. Vermicelli.

A dish made with Moshi clams, white clams, and Honggaribi (changes with the season), cooked spicy and refreshing.

A dessert made by directly creating sherbet with omija and lemon for a refreshing enjoyment.

Please refer to the menu for detailed items.

Please refer to the menu

Please refer to the menu

Ulsan. Naturally carbonated makgeolli. The number one ranked makgeolli at Sanwoollim 1992.

A harmony of sparkling carbonation like sparkling wine and fragrant basil aroma

Delicious makgeolli from Yeonhigachi Brewery that well expresses the fruity sweetness of peaches.

Makgeolli brewed and distributed by Koreans in the Brooklyn area of New York has landed in Korea~