Hanjeogsik (Korean Full-course Meal) A variety of Jjangajji dishes made of Sunchang Gochujang stimulate appetite and more than 30 types of delicious side dishes such as Sannamul (vegetables), grilled meat and Jogigui (baked yellow corvina) are served.   Traditional Sundae This Sunchang delicacy is made of pig's intestines stuffed with cellophane noodles, vegetables (cucumber, onion, etc.) and pork blood.   Sanchae Bibimbap Steamed rice with assorted wild vegetables served with Doenjang, fish, minced raw beef and Deodeokgui (broiled Codonopsis lanceolata)               Minmul Maeuntang A spicy fish stew made of freshwater fish such as catfish and mandarin fish in Seomjingang (river) Minmul Saeutang (freshwater shrimp soup) is very delicious as well.   Daseulgi Sujebi A marsh snail soup consisting of dough flakes roughly torn by hand The bitter taste of marsh snail is written in Dongeuibogam (medical encyclopedia compiled by Jun Heo).   Ori Hwangtogui If a duck is barbecued in Hwangto (Korean loess) vessel, duck oil is discharged and the flesh gets softer. The taste is even better with an addition of ginseng, jujube and glutinous rice.                 Dongdongju A light citron-colored rice wine fermented with Sunchang mineral water, glutinous rice and yeast   Hangwa Hangwa is traditional Korean sweets and cookies. It is glutinous-rice dough mixed with honey and grain syrup and then deep-fried. If natural flavors such as ginger are added, it would be more savory and flavorful.