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.
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.
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.
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.