Gyop Gyop Bom O Honten

Layers of signature pork belly aged for a certain period in the signature aging room

A signature special pork neck that undergoes cross-aging from refrigerated aging to dry aging for a certain period.

Spicy buckwheat noodles with fresh pollack sashimi and home-fermented young radish

K-dessert made by stir-frying flying fish roe, onion, and special sauce on radish fan

Plum wine capturing the clear energy of Seomjin River in Hadong County

The most popular representative highball made with Suntory whisky

A highball reinterpreted in layers using clear and clean pine needles. A highball that pairs well with pork.

Jeong Gabri sal, made only with Gabri meat without mixing pork neck or loin

Pork jowl known as 'thousand marbling'

A thick soybean paste stew made by boiling anchovy broth and adding rich flavors.

Refreshing cold noodles made with Palgongsan kimchi, a representative kimchi of Daegu

The taste of mixing with soy sauce and sesame oil