Ttosunine Magok Direct Branch

A cut from between the cow's ribs and intestines, characterized by its tender texture and rich meaty flavor. It is seasoned and grilled over charcoal, and is excellent to enjoy with rice.

A cut from the back of the cow, with moderate marbling that provides a tender and savory taste. It is typically seasoned and grilled over charcoal, and is one of the preferred cuts for Koreans.

Fresh beef sirloin grilled over charcoal without any seasoning. You can enjoy the original savory and nutty flavor of the meat. It is eaten with salt or ssamjang.

Grilled Korean beef sirloin without seasoning over charcoal. It boasts excellent marbling and deep flavor, with a very tender texture. It is a menu item often chosen for entertaining distinguished guests or for special occasions.

A representative Korean stew made with a savory doenjang base, with tofu, vegetables, seafood, or meat added. It is hot and spicy, and eaten as a main dish with rice.

A traditional Korean cold noodle dish served with chewy noodles in a cool, sweet and sour broth. It is often enjoyed as a palate cleanser after a meat meal.

A light doenjang jjigae to enjoy after a meat meal. It features a savory doenjang broth with tofu and vegetables, and a bowl of rice must be ordered separately.

A variety of refreshing beverages that are great to enjoy with your meal. They are sweet and cool, quenching your thirst during your meal.

A representative Korean distilled spirit. With its clear and clean taste, it enhances the flavor when paired with meat. It has an alcohol content of approximately 16-20%.

A fermented beverage characterized by its cool and refreshing taste. It pairs wonderfully with charcoal-grilled dishes and is good for quenching thirst.