Mungwang

A combination dish served with steamed abalone, boiled octopus, and boiled pork.

A Korean-style ceviche made with flounder mixed with perilla oil and aged kimchi, served with onion pickled in vinegar and a soybean paste yuzu sauce.

A rich and creamy pasta made with a sauce using abalone innards.

Kimchi sujebi boiled cool with seafood

A delicacy made by enjoying fried Sokcho squid sundae with pollock salad and shredded perilla leaves.

A dish that is eaten with grilled whole squid and seasoned minari (water parsley) with sesame oil dressing.

A dish served with fresh Korean beef tartare and seaweed chips.

A dish that is eaten with rice, cucumber, and sauce, accompanied by grilled pollock roe and seaweed.