Seongbuk-dong Cheonggukjang

A traditional Korean stew made with Korean beef and fermented soybeans (cheonggukjang). It's characterized by its unique savory aroma and deep flavor, eaten with rice.

A dish of fresh raw beef (yukhoe) and various vegetables served over rice, mixed with gochujang sauce. Enjoy a savory and fresh taste.

A dish made by simmering chicken, potatoes, and carrots in a spicy and sweet gochujang broth. The spicy broth is excellent.

The meat is separated from the bones of beef short ribs. It's popular for grilling due to its chewy texture and rich, savory juices.

Rib finger meat marinated in a sweet and savory soy sauce-based marinade and grilled. It's tender and has a rich umami flavor.

Very fresh raw Korean beef thinly sliced and eaten without seasoning. Dip in oil and salt or a special sauce to enjoy the meat's original flavor.

Thinly sliced raw Korean beef mixed with pear, garlic, sesame oil, and other seasonings. It features a sweet, nutty, and tender texture.

A dish of grilled sirloin. The meat has a fine grain and is rich in juice, offering a deep flavor.

The highest grade of sirloin, where the marbling (fat) resembles a flower. It melts in your mouth with a soft texture and rich beef flavor.

A Korean-style buckwheat noodle dish enjoyed cold after a meal. Served with cold broth (Mul Naengmyeon) or spicy mixed sauce (Bibim Naengmyeon).

A small portion of cheonggukjang stew that can be added as a side dish after your meat course.

Nurungji (scorched rice) boiled in water, served as a soup. It's savory and warm, perfect to finish a meal.