Dongmyeong Hanwoo Korean BBQ Korean BBQ Restaurant BBQ KBBQ 焼き肉 焼肉 烤肉 Beef

A premium Korean beef sirloin cut, characterized by its tender texture and rich marbling. It has an excellent savory and deep flavor, and is even more delicious when grilled over charcoal. Good to enjoy with rice or as a side dish with drinks.

A cut from the sirloin of Korean beef, with evenly distributed fat providing a tender texture and rich flavor. Characterized by its light yet deep umami flavor, it is popular for steaks and grilling.

A rare cut from the sirloin, shaped like a shrimp, boasting even more tenderness and juiciness than ribeye. Experience extreme tenderness that melts in your mouth.

A special cut from a whole cow, produced in small quantities, featuring beautiful marbling and rich meat juices for a tender texture. It has an excellent tender and savory flavor.

A cut from the cow's abdomen, characterized by its rich meat juices and chewy texture. The savory flavor deepens with chewing, and it is also good for grilling or stews.

The most tender cut of beef, characterized by its lean, clean, and light flavor. Popular among those who prefer a tender texture.

Lean meat between the rib bones, characterized by its chewy yet tender texture and rich beefy aroma. It can be marinated and grilled or used in soups.

A cut from the cow's lower abdomen, where fat and lean meat are well-balanced, boasting a savory and rich beefy aroma. It has a good chew and is rich in meat juices, making it ideal for grilling.

A special cut from a whole cow, produced in very small quantities, characterized by its chewy yet tender texture. It is rich in meat juices and has a deep umami flavor, making it popular among gourmets.

The most beautifully marbled and juicy cut among the short ribs. Its melt-in-your-mouth tenderness and savory flavor are exceptional.

The cut that supports the internal organs, characterized by its lean yet chewy texture. Produced in small quantities, it is rare, has a rich beefy flavor, and is tender, making it preferred for grilling.

A cut between the cow's neck and shoulder, characterized by its lean and tender texture. It has an excellent light and savory taste and is often enjoyed grilled or as raw beef.

A fan-shaped cut attached to the outside of the cow's shoulder blade, featuring a tendon in the center that provides a chewy texture and abundant meat juices. It has a good light and savory taste.

The part of the beef brisket that is thinly sliced and grilled, offering a savory oily flavor and chewy texture. It cooks quickly and is convenient.

Freshly seasoned raw beef (Yukhoe) and thinly sliced raw beef (Yuk Sashimi). It is tender, savory, and has a clean taste. Often enjoyed as a side dish with alcoholic beverages.

A Korean beef cut mainly used for making soup, excellent for creating a rich and deep broth. Suitable for making a light and refreshing soup.

A cut from the cow's tail, which becomes rich in collagen when simmered for a long time, offering a chewy texture and deep flavor. Enjoyed as a nourishing food and prepared as soup or stew.

Bones from the cow's leg, which yield a rich and savory broth when boiled for a long time. Rich in calcium and protein, it is popular as a nourishing food and is mainly used in soups or broths.

A cut from the cow's leg, rich in collagen and protein, it produces a thick and rich broth when simmered for a long time. It is known to be good for joint health and is enjoyed in soups or stews.

A Korean beef cut suitable for stewing, where the tender texture and deep seasoning blend well. It is mainly used in dishes like Galbi Jjim (braised short ribs) and is great to enjoy with rice.