Gangnam Suratgan

A cut from the ribeye area, rich in juices and savory flavor. Its marbling resembles a flower, offering a tender texture. Grilled over charcoal and dipped in salt or sesame oil.

A cut of meat from between the short rib bones, characterized by its chewy texture. The nutty flavor of the fat and the meat aroma blend well. It is popular for grilling.

A cut adjacent to the hind leg of a cow, its fibers are tender and it is rich in juices. Its savory sweetness intensifies with each chew, making it exquisite.

A triangular muscle located at the front of the upper ribeye, it has excellent marbling. This top-grade cut offers a melt-in-your-mouth texture and rich juices.

A cut from the inside of the short rib, adjacent to the diaphragm. It is a premium cut with a low yield per cow. You can enjoy its chewy texture and rich meat flavor.

A cut adjacent to the tenderloin, it is one of the most tender cuts of beef. It is lean with a soft texture, allowing you to deeply savor the original beef flavor.

The tenderest cut of beef, it is lean and light. Its melt-in-your-mouth tenderness makes it a favorite for steaks and grilling.

A muscle extending from the neck bone to the front of the ribs, it is lean and savory. Its chewy and nutty texture makes it popular among those who enjoy premium cuts.

A fatty cut from the center of the brisket bone, characterized by white fat marbling resembling pebbles. When thinly sliced and grilled, you can enjoy the rich flavor of the fat and its chewy texture.

A sampler platter allowing you to enjoy various premium beef cuts at once. It's fun to compare the different textures and flavors of each cut.

Thinly sliced fresh beef, marinated with various seasonings. Its flavor is enhanced when eaten with sweet and savory pear.

Pork ribs marinated in a sweet and savory soy sauce. Grilled over charcoal to impart a smoky flavor, it features tender meat and a well-balanced marinade.

The most popular pork cut in Korea, it is the belly. With alternating layers of fat and lean meat, its savory flavor is exquisite. It's typically grilled until golden brown and eaten with ssamjang (dipping sauce) and kimchi.

A premium cut from the pork neck, known as 'cheon-gyeopsal' (thousand-layer meat) due to its excellent marbling. It features a unique crisp texture and nutty flavor.

A lean cut from the pork neck, it is less fatty and more savory than pork belly. When cut thick and grilled, you can enjoy its rich juices and tender texture.

A cut from between the diaphragm and liver of a pig, it has a chewy texture and a rich meat flavor similar to beef. Grilled over charcoal, its chewy and savory taste is exquisite.

A clear soup dish made by simmering large beef short ribs. The broth is light and refreshing, and the tender meat is enjoyable to eat.

A dish of bulgogi marinated in a sweet and savory soy sauce, simmered in a ttukbaegi (earthenware pot) with a light broth. It contains glass noodles and mushrooms, making it great for mixing with rice.

A stew combining fatty beef brisket (chadolbagi) with savory doenjang (soybean paste). The rich fat from the brisket melts into the broth, creating a deep and intense flavor.

A spicy gukbap (rice soup) made with Hanwoo (Korean beef). It contains bean sprouts and radish for a refreshing taste and is a hearty meal.

A representative Korean stew made by boiling well-fermented kimchi and pork. It is characterized by its spicy and refreshing broth and pairs well with white rice.

A hearty kimchi jjigae hot pot meant for sharing among several people. It can be enjoyed with an even deeper flavor by simmering it at the table.

A dish of thinly sliced fresh Hanwoo beef mixed with various vegetables and served over rice with a gochujang (red chili paste) sauce. The tenderness of the beef and the crispness of the vegetables create a perfect harmony.

A cold noodle dish with chewy, thin sweet potato starch noodles served in a chilled broth. Its refreshing and clean broth is perfect as a palate cleanser after a meat meal.

A cold noodle dish with chewy noodles mixed in a sweet and spicy sauce. Its savory flavor is not overpowering and stimulates the appetite.

A cold noodle dish served with spicy seasoned skate or stingray. The chewy texture of the raw fish adds a delightful chewiness.

Order to add noodles to your naengmyeon.

A stew made with savory doenjang (soybean paste) broth, tofu, and vegetables. It's good as a side dish when eating meat or with rice.

A hearty stew made with ox blood (seonji) and seasoned greens (ugeoji). Its deep and savory broth is also popular as a hangover cure.

A variety of mushrooms to grill alongside your meat. The fragrant flavor and chewy texture of the mushrooms enhance the taste of the meat.

Noodle for ramen, added to stews or hot pots.

A bowl of white rice.

These are representative Korean soju brands. It is a clear, transparent distilled spirit characterized by its clean taste and pairs perfectly with grilled dishes like samgyeopsal.

A crisp Korean lager beer. Drinking it cold cuts through the richness of grilled meats.

A Korean beer emphasizing a rich taste without dilution. It is characterized by its abundant foam and deep flavor.

A clean and smooth tasting Cheongju (refined rice wine). It has a lower alcohol content than soju and is easy to enjoy due to its smooth finish.

A plum wine blended with the fragrant sweetness of plums. Its sweet taste makes it particularly popular among women.

A traditional distilled soju made from rice. It offers a deeper aroma and smoother taste than regular soju.

A soju made by blending spirits aged in oak barrels, allowing you to enjoy a subtle oak aroma.

A premium distilled soju from Korea. Despite its 25% ABV, it has a smooth and clean taste, preserving the unique flavor of rice.

A premium distilled soju with a high alcohol content (41%). You can enjoy its deep, rich taste and aroma, making it suitable for drinking straight or on the rocks.

A premium soju aged for a long time in oak barrels. It features a deep oak aroma and a smooth finish, similar to whiskey.

A traditional Korean medicinal liquor brewed with various medicinal herbs. It is characterized by its unique aroma and healthy taste.

A premium plum wine made from well-ripened plums. It has a deep flavor combined with a rich plum aroma.

A fruit wine made from bokbunja (black raspberries). It is characterized by its sweet and rich taste and pairs well with nourishing foods.

A traditional Korean unfiltered rice wine (takju) made by fermenting rice. It is milky white with a slight carbonation, offering a balance of crispness and savoriness.

A fizzy carbonated beverage.

A clear carbonated beverage with lemon-lime flavor.

A carbonated beverage with fruity flavors.