Hanwoo 1beonji

A mixed platter where you can taste various cuts of domestic Korean beef at once. It consists of various specialty cuts such as ribeye, brisket, chuck flap tail, flank, and skirt steak, allowing you to experience the diverse flavors and textures of Korean beef. It tastes even better grilled over charcoal.

This is the highest quality cut from the sirloin area of the cow, where the marbling blooms like a flower. It is characterized by its tender texture, rich juices, and savory umami flavor. It is typically thinly sliced, lightly grilled, and dipped in salt.

This is a rare cut that is produced in small quantities from one cow. It boasts tender texture, rich juices, and excellent marbling. Its melt-in-your-mouth texture and savory flavor are superb. It is best to grill it quickly over high heat to prevent the juices from escaping.

This cut comes from the diaphragm of the cow, characterized by its chewy yet tender texture. It is appealing for its rich beefy aroma and abundant juices, and is often enjoyed as a steak or grilled. It is low in fat and lean, making it popular among those who prefer a healthy taste.

This cut comes from the outer part of the cow's hind leg. It has a dense muscle fiber, providing a good chew and rich juices. Its savory flavor and tender texture are well-balanced, making it popular for grilling. It's named 'Chima-sal' because it resembles the leaf of a sea mustard plant.

This cut is the meat removed from the bone in the rib area of the cow. It is characterized by its chewy yet tender texture and deep beefy aroma. It is popular for marinated ribs or grilling and goes well with rice. It's enjoyable to eat by holding the bone.

This cut comes from the shoulder blade area of the cow. It's called 'Buchaesal' because its marbling spreads out like a fan. A tendon runs through the center, which becomes chewy when cooked. It has a tender texture and a savory flavor.

This cut comes from the abdominal area of the cow, with a good balance of fat and lean meat, boasting rich juices and a tender texture. It has a strong savory flavor and is particularly popular for grilling. You can feel the deep beefy aroma the more you chew.

A mixed platter where you can taste various fresh Korean beef specialty cuts daily. It is suitable for those who want to try a little bit of different cuts, and offers the fun of experiencing different tastes and textures from each part. It's also great to enjoy with Yukhoe (raw beef).

A raw beef dish made by thinly slicing fresh domestic Korean beef, marinating it, and mixing it with seasonings. It has a nutty and savory flavor with sesame oil and garlic seasoning, and is served with pear and egg yolk. It is characterized by its tender yet chewy texture.

Large American beef ribs marinated in a sweet and savory sauce and grilled. Its tender texture and the unique umami flavor of ribs are excellent, and it goes well with rice. It's fun to eat by holding the bone.

This is a white, thin cut attached to the brisket of the cow, with layers of fat and lean meat. When thinly sliced and placed on the grill, it cooks quickly and is characterized by its savory fat and chewy texture. It tastes even better when grilled with bean sprouts and green onion salad.

A naengmyeon dish where thin, chewy noodles made from potato starch are mixed with a spicy sauce. It is usually topped with seasoned raw fish (gajami sikhae) and is characterized by its sweet, sour, and spicy flavor. Hot broth is sometimes served alongside.

A cold noodle dish served in a refreshing, icy broth with buckwheat noodles. It is made with beef broth or dongchimi (radish water kimchi) broth, characterized by its light and refreshing taste. Vinegar and mustard are added to taste.

A naengmyeon dish where buckwheat noodles are mixed with a sweet and spicy gochujang (red chili paste) sauce. Unlike cold mul naengmyeon, it emphasizes spiciness and has a savory flavor that stimulates the appetite. It is topped with boiled eggs, shredded cucumber, and pear.

A representative Korean stew made by simmering savory soybean paste. It is boiled with various vegetables such as tofu, zucchini, onion, and mushrooms, along with meat or seafood, and is a Korean soul food eaten with rice. It is characterized by its deep and savory flavor.

A representative Korean stew made by boiling well-fermented kimchi with pork or tuna. It is enriched with tofu, green onions, and onions, and is known as a 'rice thief' for its perfect pairing with rice. Its spicy and sour taste is excellent.

A stew made by adding chadolbagi (beef brisket cut) to savory doenjang jjigae (soybean paste stew). The savory fat from the chadolbagi seeps into the doenjang jjigae, creating a deeper and richer flavor. It can be enjoyed as a hearty meal with rice.

A bowl of freshly steamed white rice. It is a basic meal that goes well with all main dishes or stews.