도원한우

A beef cut with little fat and very tender meat. It has a light flavor, and can be enjoyed by lightly grilling and dipping in salt to savor the meat's original aroma.

A cut from the abdominal area near the hind leg, offering a chewy texture and abundant juices. The savory umami flavor intensifies with each bite.

A ribeye cut where the marbling blooms like a flower. The savory fat and rich flavor of the lean meat combine for a tender and rich taste.

A diaphragm cut surrounding the internal organs, offering a rich beef aroma and excellent chewy texture. It is a specialty cut available in small quantities from one cow.

A cut characterized by snowflake-like marbling, which melts in your mouth when grilled, providing a tender texture and rich juices.

A cut connected to the ribeye, with fine meat grain and moderate fat, offering a tender yet chewy texture.

A cut from the inside of the rib, offering tender meat and a rich beef aroma. It is a rare specialty cut.

A muscle cut thinly attached along the neck bone inside the rib. It has less fat and is characterized by its light yet chewy texture.

Thinly sliced beef with white fat interspersed like brisket. When grilled, it offers a chewy texture combined with the savory flavor of the fat.

A dish of fresh beef 우둔살 (round steak) thinly sliced and seasoned with various ingredients. The sweet and savory seasoning harmonizes with the tender raw meat.

Thinly sliced premium fresh raw meat. Enjoy the chewy texture and savory flavor of the meat itself without seasoning, by dipping it in oil and salt or a special sauce.

Pork belly cut with the skin on. You can enjoy the chewy skin, savory fat, and tender meat all at once.

A hot pot made with beef knee cartilage (dogani) and various vegetables. The rich broth is high in collagen, making it a nourishing dish.

Thinly sliced beef brisket or shank, slow-cooked until tender. It's lean and tender with excess fat removed, pairing well with the accompanying sauce or kimchi.

A soup made by simmering beef bones and meat for a long time, resulting in a milky broth. It features a light and savory flavor, perfect for enjoying with rice and kkakdugi (diced radish kimchi).

A soup made by simmering beef knee cartilage (dogani) for a long time. Enjoy the chewy texture of the dogani and the rich broth in this healthy dish.

A dish of fresh Korean beef yukhoe (beef tartare) and various wild vegetables and greens served over rice, mixed with gochujang sauce. The savory yukhoe and crisp vegetables complement each other.

A stew made with savory doenjang (soybean paste) and fatty brisket. The fat rendered from the meat adds umami and depth to the broth.

A refreshing dish of noodles served in cold broth, enhanced with the fragrance of wild vegetables. It's a perfect light finish after a meat meal.

A representative Korean stew made with well-fermented domestic kimchi and pork, simmered to a spicy finish. The tangy broth pairs well with rice.

A premium distilled soju aged in oak barrels. It offers a deeper aroma and smoother finish than regular soju.

A Korean lager beer with excellent refreshment. Its crispness and abundant carbonation make it a great pairing with meat dishes.

Korea's representative distilled spirit, clear and transparent. Its clean taste and moderate alcohol content make it pair well with various dishes.