Fahrenheit Yeoujang aims to create the best Korean BBQ restaurant by going beyond existing tastes and systems. With over 300 years of market research and hundreds of roasting experiments, we have conducted extensive research on pig breeds, breeding, consumption culture, and culinary history. To achieve the best meat flavor, we have introduced the Wet-Aging technique and a single-source distribution system. We prepare our dishes using only the finest ingredients, including 100% domestic artisan cheonggukjang. Furthermore, we have developed a unique roasting technique to control the flow of meat, creative cooking methods utilizing the harmony of fire and vegetables, and an interior design and flow that breaks away from the conventions of traditional BBQ restaurants, ensuring customer satisfaction. We sincerely hope you have a pleasant and happy experience here. Origin: Marbled Flower Pork Belly, Marbled Pork Neck, Dong-i Pork Belly, Pork Jowl, Gabbri-sal, Rind: Domestic Cheonggukjang: Domestic Shindongjin Rice: Domestic Dolsan Gat Kimchi: Domestic Beef: Australian
