Samjeonghanu

A rare tenderloin cut, yielding only about two servings per cow, characterized by its tender texture and abundant juice. You can enjoy a flavorful taste and chewy texture at the same time. It's great grilled and lightly dipped in salt, or paired with wine.

The most prized cut of Hanu (Korean beef) sirloin, called 'Flower Sirloin' due to its beautiful, flower-like marbling. It boasts rich juice, savory umami, and a texture that is both chewy and tender. Enjoyed grilled, the sweet bread (epipodium) area is particularly flavorful.

A special cut around the beef tenderloin, characterized by a chewy texture along with the tenderness of the tenderloin. It has moderate marbling, allowing you to enjoy both savory flavor and a clean taste simultaneously. Primarily enjoyed grilled, it is moist and juicy due to its abundant fat.

Located in the loin area of the cow, it is one of the most tender cuts of beef, along with the tenderloin. It features a proper marbling that provides deep, rich juices and a savory flavor, offering a tender yet satisfying chew. Primarily enjoyed as steak or grilled, it is best experienced cooked medium-rare.

A special cut attached to the diaphragm of the cow, known for its rich meat aroma, abundant juice, and chewy yet tender texture. It has well-distributed marbling, resulting in a strong savory flavor, and is ideal for grilling. It is known as a rare cut.

A special cut located on the inside of the beef rib bone, produced in small quantities per cow. It offers a chewy texture similar to skirt steak, the clean taste of tenderloin, and a deep, rich meat aroma. Primarily enjoyed grilled, it balances tenderness and chewiness.

A special cut from the shoulder area of the cow, boasting the finest marbling among beef. It offers a melt-in-your-mouth tender texture, abundant juice, and a savory flavor. Primarily enjoyed grilled, it's recommended for those who prefer a tender and rich taste due to its high marbling.

A cut from the back of the cow, balancing moderate marbling with tender meat. It's a representative cut for grilling, offering a deep meat aroma, abundant juice, and savory umami. Versatile for steaks and grilling, it's one of the most beloved beef cuts in Korea.

Tender Hanu (Korean beef) sirloin marinated in a special soy sauce-based sauce and grilled. The sweet and savory marinade enhances the meat's natural flavor for a deeper taste. It's great with rice or as a side for drinks. It has a popular flavor that everyone enjoys.

A special cut around the beef tenderloin, characterized by a chewy texture along with the tenderness of the tenderloin. It has moderate marbling, allowing you to enjoy both savory flavor and a clean taste simultaneously. Primarily enjoyed grilled, it is moist and juicy due to its abundant fat.

A cold dish made by finely chopping fresh Hanu (Korean beef) eye of round, seasoning it with sesame oil, garlic, soy sauce, etc., and mixing it with shredded pear. It offers a savory and clean taste, complemented by the refreshing and sweet flavor of pear for a fresh aroma. It's popular as a side dish for alcoholic beverages and is sometimes served with a raw egg yolk on top.

A jeon (pancake) dish made by thinly slicing Hanu (Korean beef) tenderloin, coating it in flour and egg batter, and pan-frying it. The tender texture of the meat combined with the savory flavor of the egg creates a clean yet deep taste. It's often served with a tangy chive salad to cut through the richness.

A fried rice dish made by stir-frying Hanu (Korean beef) sirloin pieces with kimchi and 2 bowls of rice, then topped generously with fresh chives. The savory beef, tangy kimchi, and aromatic chives combine for a rich flavor. It can be a meal on its own or enjoyed with meat.

A dish made by adding Hanu (Korean beef), various vegetables, and 1.5 bowls of rice to a savory and deep-flavored doenjang jjigae (soybean paste stew) and simmering it like porridge. It is warm and soft, providing comfort to the stomach. It's a great way to finish a meal, enjoying both doenjang jjigae and rice at once, a Korean soul food.

A dish made by adding savory and flavorful aged pollack roe to soft steamed eggs. The moist and tender steamed eggs are enhanced by the popping texture and unique flavor of the pollack roe, creating a special taste. It's great as a side dish or to accompany spicy food.

A mini doenjang jjigae (soybean paste stew) served as a post-meal dessert. It is served in a smaller pot than regular doenjang jjigae, along with a bowl of warm rice. This menu is exclusively for customers who have ordered meat, providing a clean and refreshing finish to your meal.

A mini naengmyeon (cold noodles) perfect for a refreshing palate cleanser after a meal. You can choose between Mul-naengmyeon (cold noodle soup) served in a chilled broth or Bibim-naengmyeon (spicy mixed noodles) tossed with a spicy sauce. It is served in a smaller bowl than regular meal options and is only available to customers who have ordered meat. It perfectly cuts through the richness of the meat.

Nurungji (scorched rice) made by thinly drying the crispy rice stuck to the bottom of the pot after cooking. It has a savory and clean taste, complemented by the salty pollack roe for a balanced flavor. It provides a comfortable finish to the stomach after a meat meal. Only served to customers who have ordered meat.