한우리

An assortment menu featuring various cuts of Korean beef served on one plate for diverse enjoyment. High-quality marbled Korean beef is grilled over charcoal, offering a savory aroma and a variety of textures. We recommend dipping it lightly in salt.

Located in the front part of the upper sirloin, this cut is characterized by snowflake-like marbling. It is rich in juices and has a very tender texture, melting in your mouth. It's best enjoyed lightly cooked.

A special cut attached to the inside of the rib, boasting a chewy texture and a deep, rich meat aroma. Its sweetness and umami that emerge with each chew make it popular among beef lovers.

This cut is made by separating the lean meat from the rib bones. It has a satisfying chew and a rich, savory fat flavor. Its chewy texture and abundant juices make it popular for grilling.

A cut along the spine of the cow, this meat has a fine grain and is tender with a good balance of fat. Its savory flavor and rich juices make it excellent for steaks or grilling.

A menu featuring rare cuts from a single cow, available in small quantities. You can enjoy comparing the unique textures and flavors of each cut.

Thinly sliced fresh raw beef. You can choose between 'Saeng Yukhoe' (raw beef) to enjoy the meat's original flavor, or 'Yangnyeom Yukhoe' (seasoned raw beef) mixed with a sweet and savory sauce. It has a tender and chewy texture and is refreshing and sweet when eaten with pear.

This is a pork cut with three layers of lean meat and fat. When grilled, the savory flavor of the fat comes alive, and it's even more delicious when wrapped in lettuce or perilla leaves with ssamjang.

A special cut from the pork neck, with fat densely interspersed between the lean meat. Its unique, crisp texture and savory flavor are exceptional.

This cut corresponds to the diaphragm of a pig. It has less fat and is rich in juices, offering a taste similar to beef. It has a pleasantly chewy texture and is lean.

A noodle dish where buckwheat noodles are dipped in or mixed with cold soy sauce broth. It features a cool and clean taste, refreshing the palate after eating meat.

A sungsung dish made by boiling scorched rice, which is made by browning rice, in water. It is warm and easy to digest, providing comfort after a meal.

Thinly sliced Korean beef marinated in a sweet and savory soy sauce-based marinade, then simmered with vegetables. This traditional Korean bulgogi dish is even more delicious when mixed with rice in its light broth.