Jeju Uleomeong Haejangguk Seogucheong Station Branch
제주울어멍해장국 서구청역점
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
valutazione
Recensioni
menù
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
