Imjihoon Wisigol Sanggogi Jeongpyeong Branch

Juicy pork belly that has been wet-aged for 240 hours at 2 degrees, perfectly trapping the juices.

Scoring the pork neck to pull the muscle fibers makes the pork neck even more tender.

The part that connects the neck and the sirloin. This part yields only about 200g to 450g from one pig.

Pork jowl, also known as 'cheongyeopsal', is rich in fat between the lean meat, making it tender and flavorful.

Low-fat mozzarella cheese

Spicy ramen with bean sprouts that balances the rich flavor with a refreshing broth.

Fried rice with cheese that stretches

Essential when eating meat!

A method of serving boiled noodles by ladling broth that has been set at a low temperature over them.

Chamisul, cool, Jinro, new

Cass, Terra