정육식당

Large pork ribs marinated in a sweet and savory soy-based sauce. Grilled over charcoal/fire until caramelized. Typically eaten wrapped in lettuce with garlic and ssamjang.

Fresh, uncured pork belly strips. Grilled at the table to a crispy texture. Rich and fatty flavor, best enjoyed with grilled kimchi and dipping sauces.

Fresh pork neck meat, which is leaner than pork belly but still tender. Grilled and eaten with salt or vegetable wraps. Has a meaty, savory taste.

Unlimited refill of marinated pork bulgogi. Choose between soy sauce (savory/sweet) or gochujang (spicy) marinade. Served with rice and side dishes.

A large pot of spicy kimchi stew containing generous chunks of pork. The 'Hangari' implies it may be served or aged in an earthenware pot. Rich, spicy, and sour broth.

A spicy beef soup made with Hanwoo (Korean native cattle). Contains vegetables and meat chunks, served with rice. Savory and hearty.

Rice bowl topped with seasoned raw beef (yukhoe) and assorted vegetables. Mixed with gochujang sauce before eating. Fresh and savory flavor.

Bulgogi (marinated beef) stewed in an earthenware pot with glass noodles and vegetables. Sweet and savory broth.

Soybean paste stew with beef brisket (chadolbaegi). The brisket adds a rich, fatty flavor to the savory broth.

Spicy stew made with fermented kimchi, pork, and tofu. A staple Korean dish with a sharp, savory, and spicy taste.

Pork bulgogi served as a meal set with rice and soup. The pork is stir-fried in a savory or spicy sauce.

Hamheung-style cold buckwheat noodles. Noodles are thin and chewy, typically made from potato or sweet potato starch. Served in a spicy sauce (Bibim) or cold broth (Mul).

Small soybean paste stew, typically ordered as a side dish after BBQ. Savory and salty broth with tofu and vegetables.

Small kimchi stew, typically ordered as a side dish after BBQ. Spicy and palate-cleansing.

Assorted mushrooms to be grilled alongside the meat.

Korean steamed egg casserole. Fluffy, soft, and savory texture. Served hot in an earthenware bowl.

Korean-style raw beef tartare, seasoned with sesame oil, soy sauce, garlic, and pear. Tender and savory.

Raw beef liver (Gan) and omasum/third stomach (Cheonyeop). A delicacy with a unique texture, dipped in sesame oil and salt.

Sashimi, likely high-quality raw beef (Yuk-sashimi) given the context of a meat restaurant. Eaten fresh with dipping sauce.

A smaller portion of cold noodles served as a finish to the meal. Chewy noodles in cold broth or spicy sauce.

Beef bone soup made with Hanwoo (Korean beef). The broth is milky and rich, served with rice and kimchi.

Spicy beef soup made with Hanwoo beef. Served with rice.

Rice bowl with raw beef and vegetables. Lunch special price.

Marinated beef stew in a pot. Lunch special price.

Soybean paste stew served as a full meal with rice.

Kimchi stew served as a full meal with rice.

Cold noodles, served in a full portion for lunch.

Table setting fee per person. Includes vegetables and charcoal fire setup. Applicable when ordering meat.