Songee Ya Euneo Hyangi

Neungi Hanwoo Bulgogi Jeongol + Euneo Stone Pot Rice (Song Yi Stone Pot Rice) + Euneo (Braised, Fried, Grilled) + Song Yi (Braised, Salad) + Traditional Side Dishes

Rice cooked with eel stew that won the grand prize at the freshwater seafood cooking competition.

A delicacy that was served at the royal court, it has a watermelon scent and no fishy smell, featuring 13 different dishes including braised eel.

A nourishing dish made by boiling fresh eel with bones in a specially brewed broth, along with seasoned radish greens and other ingredients.

Rice cooked with live abalone from Wando, simmered in soy sauce made with herbal medicine.

Stone pot rice made with wild pine mushrooms that are good for enhancing immune function

A hot pot made with neungi mushrooms, premium Hanwoo beef from Bonghwa, and wood ear mushrooms.

A refined traditional Korean meal where you can experience the taste and aroma of delicate wild pine mushrooms (including 11 side dishes such as braised pine mushrooms).

A hot pot dish featuring the best gifts from nature: wild pine mushrooms, high-quality Korean beef (1++), enoki mushrooms, octopus, and more.

A spicy soup made with fresh loach that has a subtle watermelon aroma, cooked with fresh vegetables and freshwater shrimp.

Premium A++ Hanwoo Bulgogi with wild Songi mushrooms

A nourishing dish made with a special broth brewed from herring, kelp, shiitake mushrooms, ophiopogon, and elm tree, cooked with wild pine mushrooms.

A fish soup noodle made by finely grinding eel and boiling it with handmade noodles in a broth simmered for a long time with herbal medicine.

A dish that can be enjoyed visually and through taste, slowly grilled at a low temperature to experience its mildness and flavor.

Fresh sweetfish is cleaned of its entrails and bones, then coated in batter and deep-fried in canola oil and corn oil, resulting in a savory and crispy dish.