Eolag

A signature grilled dish of Eorak, marinated for 48 hours with various vegetables and a secret sauce, then baked in a 500-degree oven.

A grilled fish dish made with semi-dried rockfish sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A grilled fish dish made with semi-dried mackerel sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A salad with fresh vegetables, smoked salmon, and a tangy oriental sauce made to order.

A grilled fish dish made with semi-dried red tilefish sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A grilled fish dish made with semi-dried mackerel sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A grilled fish dish made with semi-dried mackerel sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A grilled fish dish made with semi-dried mackerel sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

A grilled fish dish made with semi-dried flatfish sourced from Sokcho, cooked in a 500-degree oven for 7 minutes, resulting in a crispy exterior and moist interior.

Moist whole pork belly grilled after slowly heating seasoned meat in 60-degree water for 12 hours.

A salad with fresh vegetables, smoked salmon, and a tangy oriental sauce made to order.

Freshly cooked rice made from Yeoncheon Yi Sun-sin rice, which is directly cultivated with sulfur sprayed by drones, giving off a delightful scorched rice aroma.

A highball with a harmonious blend of sweet and slightly bitter yuja flavor and fragrant oolong tea.