Samcheong-ro Clam Kalguksu

A specialty dish loved by the nobles of Gaesung, made by simmering lamb bones and freshwater fish broth in a cauldron, mixing them according to a secret recipe, adding plenty of fresh freshwater shrimp, and serving handmade dumplings, fresh knife-cut noodles, and porridge in a hot and hearty broth.

A hot pot dish made by boiling lamb bone broth in a cauldron and adding Gaesong hand dumplings, knife-cut noodles, rice cakes, and porridge.

A bibimbap with plenty of beef bandit, mixed with cheongpomuk, yukjeon, hwangtaejeon, dashima, and five-colored vegetables, seasoned with gochugaru, and enjoyed by true gourmets.

A jeongol dish made by boiling a pot of chicken broth with precious medicinal herbs, ginseng, chicken, knife-cut noodles, rice cakes, and mung bean porridge. (Available for 2 people or more)

A true gourmet bibimbap mixed with cheongpomuk, yukjeon, hwangtaejeon, dashima, and five-colored vegetables, seasoned with red pepper powder.

A dish made by stir-frying lamb tripe, beef omasum, and peeled lamb in a cauldron, seasoning it with a unique sauce.

You can taste the seasoned bracken salad that received love from all the guests of 'Yongsusan', which was a representative traditional Korean restaurant in Samcheong-dong, at Geoseong Cheolryeok.

Pork belly cooked in a cauldron is fried in a miljeonbyeong, and perilla leaves are seasoned and mixed with pork belly pancakes to create a unique dish. -In the past, perilla leaves were enjoyed in Gaeseong, and the cooking method of eating them as pickles, stuffed in cucumber, or mixed with pork belly has been passed down.

A festive dish with a unique flavor, made by thoroughly drying yellow corvina and roe, seasoning it well, coating it with flour, and crisping it up

Steamed dumplings made in the Gaesong style with plenty of winter cabbage and shiitake mushrooms.

Fresh knife-cut noodles directly sourced from the noodle factory

Handmade dumplings to put in hot pot dishes

A porridge made with mung beans and glutinous rice in a thick soup

A porridge made by adding seaweed and sesame oil to the remaining broth at the end of a meal.