Mijuryu Guui Station Branch

A dish made by boiling the best domestic pork belly (Micheuri) for a long time (300g)

A dish made by marinating the top round of domestically produced grade 1++ Hanwoo beef in soy sauce seasoning

A dish made by finely grating Gangwon Province fresh potatoes, frying them on a griddle, and sprinkling mozzarella and Reggiano cheese on top

A dish where blue whiting roe, which has been perfectly rid of any fishy smell with a special seasoning, is wrapped with seaweed, tofu, and cucumber

A dish made by stir-frying baby octopus that has been aged at low temperature for 36 hours and served with somen noodles

A dish made by frying domestic pork loin with starch and egg water to a crispy texture in oil

A dish made by frying a mixture of chives or green onions with squid, shrimp, clams, and egg batter until crispy

A dish made by crisply baking two kinds of buckwheat pancakes, one with spicy kimchi and the other with groundsel leaves

A dish made by finely chopping ingredients such as pork, chicken, and vegetables, mixing them with beaten eggs, and then baking them

A dish where Sokcho's fermented pollack guts and Gangkyeong's fermented smelt roe are placed on Jeju kelp and eaten together with rice