골목안채

Beef rib finger meat, located between the rib bones. It has a chewy texture and savory flavor due to the intermuscular fat. Best enjoyed grilled over charcoal.

Beef sirloin/ribeye steak. A popular cut known for its rich marbling and tenderness. Grilled and often eaten with salt or sesame oil sauce.

Pork nape meat (back of the neck). It has a unique crunchy and chewy texture with a savory taste. A distinct cut often enjoyed by pork lovers.

Pork belly, the most popular BBQ meat in Korea. Rich in fat and flavor, becoming crispy on the outside when grilled. Eaten with lettuce wraps, garlic, and ssamjang (spicy dipping sauce).

Large marinated ribs (usually pork). Marinated in a sweet soy-based sauce that caramelizes when grilled. Tender and flavorful, great for those who prefer seasoned meat.

Boneless short rib meat. A premium beef cut with excellent marbling. It is very tender and juicy.

Beef tenderloin. The most tender cut of beef with very little fat. Soft texture and mild flavor.

Striploin beef. A cut from the loin with a good balance of lean meat and fat. Offers a rich, beefy flavor.

Korean distilled spirit. Clear and colorless with a clean taste, similar to vodka but sweeter and lower in alcohol. The quintessential pairing for Korean BBQ.

Beer. A refreshing lager that cuts through the richness of the grilled meat.

A refined clear rice wine (cheongju). Smoother and milder than soju, with a clean finish. Good for those who prefer a lighter spirit.

Carbonated soft drinks. 'Cider' in Korea refers to a lemon-lime soda similar to Sprite or 7-Up.