Kneecap Cartilage

A clear and rich broth dish made by simmering the kneecap cartilage of beef for a long time. It is rich in collagen, offering a chewy and tender texture with a light and savory flavor. Enjoy it hot with rice, and season to your liking with salt, pepper, or minced seasoning.

A rice soup made by enjoying the deep, savory broth from simmered beef head with rice. The harmony of the deep, savory broth and the tender beef head meat is excellent. It tastes even better with kimchi or kkakdugi.

A dish made by adding dumplings to seolleongtang broth, which is made by simmering beef bones for a long time. You can enjoy the savory and refreshing seolleongtang broth along with the hearty dumplings. It is a satisfying meal when eaten with rice.

A broth dish made with seolleongtang broth, simmered from beef bones, and tender beef cheek. The rich and savory seolleongtang broth blends well with the chewy yet tender texture of the beef cheek. Season with salt and pepper and enjoy hot with rice.

A rich and nutritious gomtang made by simmering beef tail bones for a long time. Rich in collagen, the chewy tail meat and the deep, savory broth are exquisite. Serve hot with rice, or enjoy as a side dish for drinks.

A clear and light gomtang made by simmering beef tripe. The chewy texture of the beef tripe and the clean yet deep broth are characteristic. Enjoy it as a filling meal with rice or as a hangover soup.

A rice soup made by enjoying yukgaejang, a spicy stew with beef and various vegetables, with rice. The harmony of the spicy and sharp broth, tender beef, and crisp vegetables is excellent. Recommended for those who like spicy food, and it is also popular as a hangover remedy.

A spicy rice soup made by adding seasonings like chili powder to a rich beef head broth. The savory flavor of beef head rice soup is enhanced with a sharp and spicy taste, making it more refreshing. It is recommended for those who prefer spicy food and is also good for hangovers.

A hearty rice soup made with beef tripe as the main ingredient, simmered in a spicy broth. The chewy texture of the beef tripe and the refreshing, spicy broth are characteristic. It is good for hangovers, so enjoy it with rice for a filling and spicy meal.

A hot pot dish made by simmering various cuts of beef with vegetables. The tender su-yuk and fresh vegetables combine to create a deep and rich broth. It is a nourishing dish that is great for sharing and enjoying hot with a group.

A dish made by mixing tender beef cheek with a sweet and sour sauce. The chewy yet tender texture of the beef cheek harmonizes well with the appetizing spicy and sour sauce. It is good as a side dish for drinks or as an appetizer to stimulate the appetite before a meal.

A dish made by mixing chewy beef tripe with vegetables in a sweet and sour sauce. The unique chewy texture and the harmony of the spicy and sour sauce are excellent. It is a good accompaniment to refreshing makgeolli or soju.

A mixed salad dish made by mixing beef cheek and tripe with a sweet and sour sauce. You can enjoy the varied textures of tender beef cheek and chewy tripe simultaneously. It offers a richer flavor as you can enjoy both cuts at once.

A dish where tender beef tail meat, simmered for a long time, is enjoyed like a stew. The meat is tender, the parts attached to the bone are chewy, and the flavor is light and savory. It is delicious dipped in sauce while warm and also makes a good side dish for drinks.

A dish made by simmering the kneecap cartilage of beef until tender. It is rich in collagen, offering a chewy yet tender texture and a light flavor. It is good to eat with a dipping sauce or as a side dish for drinks.

A Korean-style marinated beef stir-fry. The sweet and savory marinade permeates the tender beef, creating an exquisite flavor. It is a popular dish that goes well with rice and is loved by people of all ages.