Jeju Uleomeong Haejangguk Seogucheong Station Branch

Jeju Woore Meong Haejangguk, born from a 40-year-old traditional recipe that combines deep and rich broth made from beef bones, with shepherd's purse, beef, brisket, bean sprouts, and other fresh ingredients.

A menu made by rapidly cooling Jeju pork to enhance its nutty flavor

A menu made by boiling fresh and nutritious assorted beef offal with bone broth, shepherd's purse, and glass noodles to create a hearty and savory dish

A dish made by boiling beef head bones to make a rich broth, along with shepherd's purse, glass noodles, creating a light and savory flavor

Dombegogi is thinly sliced pork that is cut into bite-sized pieces and placed on a cutting board for easy consumption.

A dish made by boiling head meat, lamb, and internal organs with bone broth, (Medium) 20,000 (Large) 30,000

A hot pot dish that combines tripe, intestines, vegetables, broth, special seasoning

Meat noodle soup enhanced with chewy noodles and tender meat in a rich bone broth simmered for a long time