Last Chungsong Anson

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

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

Gimbap made by rolling raw beef seasoned with gochujang, pickled radish, and cucumber.

A dish made by rolling seasoned rice and tuna mayo in cool, aged kimchi.

A dish with a rich spicy flavor made by adding a secret seasoning sauce to pig bone broth.

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

A fantastic dish featuring tender sous-vide pork jowl paired with aged kimchi and tofu.

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

A tender duck dish that has been sous-vide for a long time and then grilled once more on the grill.

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

Grana Padano cheese dances on top of the grilled tteokgalbi.

A dish where seaweed is wrapped around seasoned rice and topped with handmade cod roe mayo sauce.

A dish made by finely shredding domestic chicken tenderloin and mixing it with a sweet, sour, and spicy sauce.

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

The combination of herring roe and duck tofu offers a clean and exquisite taste, making it a simple dish to enjoy as a side.