Geum-Eun

Our signature menu, made with Grade 1 or higher US-sourced short ribs, wet-aged for over 330 hours to boast a tender texture and deep flavor. It is savory and juicy, and can be best enjoyed as our staff will grill it for you. It is also good to eat with rice or as a side dish for drinks.

This is aged Korean beef with excellent marbling and tender texture. The first order must be for 2 or more servings, and additional servings can be ordered one at a time. It is characterized by its rich meaty aroma and savory flavor, and can be best enjoyed as our staff will grill it for you. Suitable for special occasions or entertaining distinguished guests.

This is 'Kabeurisal', a rare cut that yields only a small amount per cow. The balanced combination of fat and muscle tissue deepens its savory umami with every chew. Its chewy yet tender texture makes it excellent for grilled dishes.

This is a special menu where you can taste both Geum-Eun Aged Samgyeopsal, wet-aged for over 330 hours, and 170 Marble Dry-Aged Korean Beef. You can enjoy the deep meaty aroma and concentrated savoriness unique to dry-aging at the same time, and it is rich in juices and flavor. Experience the charm of two different types of meat at once.

This is Spanish Iberico fresh pork neck, characterized by its rich marbling. It has an excellent savory and mild taste, and is the optimal cut for grilling. It boasts a clean and deep flavor without the typical pork odor, making it a popular menu item.

This is a Korean-style fried rice made by adding rice and vegetables to the leftover juices after eating meat. It boasts a deeper and more savory flavor infused with the richness of the meat, and is a great way to finish a hearty meal. You can add kimchi or gochujang if you prefer a spicier taste.

A type of Korean cold noodle dish where buckwheat noodles are mixed in a cool and savory broth. It is especially popular in the summer, characterized by its sweet and sour yet refreshing broth and chewy noodles. When paired with meat dishes, it helps to cut through the richness and stimulate the appetite.

This is a dish where rice is mixed into a spicy and savory broth made with doenjang, Korea's representative fermented food. It is a convenient meal as you can enjoy the stew and rice at the same time, and it is particularly popular as a hangover cure the day after drinking. It also goes well with meat dishes.

Doenjang Jjigae, called the soul food of Koreans, is a savory and rich stew made with doenjang (fermented soybean paste) as a base, with vegetables, tofu, and meat added. It is characterized by its deep umami and spicy flavor, and is a hearty meal when eaten with rice. It tastes even more harmonious when paired with meat dishes.

Kimchi Jjigae, one of Korea's representative stews, is characterized by its spicy and refreshing taste, made by boiling well-fermented kimchi, pork, and tofu. Using 'Muk-eunji' (aged kimchi) gives it a deeper and richer flavor. It is good to eat with rice or as a side dish for drinks, and is especially served hot for orders of 2 or more people.

This is a Korean noodle dish made with buckwheat noodles. 'Mul' refers to cold noodles served in a refreshing broth, and 'Bibim' refers to noodles mixed with a spicy sauce. Mul-naengmyeon has a clean and refreshing taste that cleanses the palate after a meat dish. Bibim-naengmyeon is characterized by its sweet, sour, and spicy sauce with good umami. You can choose according to your preference.

Additional side dishes to accompany grilled dishes. Usually served grilled with fresh vegetables or mushrooms, they make for a more abundant meal when eaten together with meat. They provide a balanced taste by supplementing various textures and nutrients along with the meat.