Beef ribs are seasoned with spices and condiments, matured for some time, and barbecued at Sutbul(charcoal fire).
The spicy and dry taste as well as fresh and chewy feeling is its strong characteristic, having a crucian carp’s taste well soaked into the completely-dried radish tops positioned on the bottom of the pot.
It is a delicacy in Ttukbaegi(earthern bowl) served with vegetables and Kimchi after boiling various fresh-water fishes together with their bones, cleaning the fishes, boiling them with Gochujang(red hot pepper paste) or Doenjang(soybean paste), and later putting rice and Sujebi(wheat flakes) with spices like Daepa(big green onion), ginger, garlic, and sesame leaves.
For more than 40 years, Sapgyo areas have offered Gopchanggui(roast chitterlings) barbecued at briquet fire and Gopchangjeongol(chitterlings with vegetables boiled in casserole) cooked with various seasons, whose hard, lumpy, and chewy tastes as well as nutty, fresh, and somewhat spicy flavors are beyond comparison.
Using natural wild edible greens gathered in Deoksungsan as the basic ingredients, the greens’ own distinct superb taste and aroma promote appetite and are very healthful without using MSG.
A gukbap refers to rice served in broth produced by boiling for ox bones, and this particular dish comes with boiled beef head meat.
The noodles are handmade using flour of the highest quality and domestically produced bay sault. The naturally dried noodles are soft and chewy, and they are highly nutritious and tasty
Fresh hanwoo (Korean beef) from locally slaughtered heifers are processed at low temperatures, which makes them extra juicy and tender.