Last Chun Sung Magok

The fantastic ensemble of well-cooked, tender hangjeong pork belly, aged kimchi, and tofu.

Gimbap made by rolling rice and various vegetables with spicy raw beef.

A hot pot dish made with pork bone broth and accompanied by Hanwoo beef intestines.

A soup dish harmoniously combining Korean beef large intestine and spicy chicken stew.

A dish made by rolling aged kimchi with freshly cooked rice and tuna mayo.

A dish made by brining domestic chicken thighs and then frying them in green onion oil.

A dish made with domestic chicken breast, shredded and mixed with a tangy sauce (+ noodles add 3,000 won)

Pasta stir-fried with savory perilla oil and salty fermented seafood

A nabe dish where various vegetables and beef are shabu-shabu'd in Kanto-style broth and dipped in ponzu sauce.

A dish that is cooked sous-vide for a long time and then grilled once more in a pan.

A dish that adds flavor and style by placing Grana Padano cheese on top of grilled short rib patties.

A savory mung bean pancake filled with meat and vegetables, grilled in the style of Gwangjang Market.

A Japanese-style appetizer made by topping crackers with Cheongnan-jeot, cream cheese, olives, and more.

A dish made by searing chicken tender that has been sous-vide cooked at low temperature.

A side dish where herring roe and cucumber tofu meet, offering a clean and exquisite taste.