Hoengseong Fresh Meat

Salchi-sal, a specific cut of beef, boasts rich marbling and a tender texture. It's characterized by its savory and deep beefy aroma. Grill it lightly on a hot plate and dip in salt.

Short rib meat from the beef rib section has a chewy yet tender texture. It's rich in savory juices and popular for grilling. It pairs well with fresh vegetables for wraps.

The finest cut from the beef loin, known as 'kkot-deungsim' (flower ribeye) due to its beautiful, flower-like marbling. It harmonizes tender texture, rich juices, and a savory flavor. Enjoy its unique taste grilled to medium-rare.

Upjin-sal, from the abdominal area of beef, is thin and elongated, with layers of meat and fat that provide rich juices and a tender texture. It's popular for grilling and characterized by its savory taste that intensifies with chewing. It's best thinly sliced and quickly grilled.

A cut from around the 'fan bone' in the front leg of beef, called 'buchae-sal' due to its fan-like shape. Although it has a tendon running through the center, the meat is tender and flavorful. It's excellent for steaks or grilling.

A cut from the brisket of beef, 'chadolbagi' is located below the chest and is characterized by its savory and chewy texture due to its high fat content. It's a delicacy thinly sliced and quickly cooked on a hot grill. It turns white when cooked.

A traditional Korean dish made by thinly slicing fresh Hanwoo beef (from the round or eye of round) and seasoning it. It's characterized by its sweet and savory seasoning and the tender texture of fresh beef. It's usually served with pear, cucumber, and a raw egg yolk.

A special assortment allowing you to taste various premium cuts (short rib, ribeye, brisket, fan-tail, chadolbagi, tartare) of 1++ grade Hanwoo beef at once. It boasts tender meat and rich juices, and the cut composition may vary depending on aging. It's great for groups to enjoy diverse cuts.

A set composed of 1++ grade Hanwoo ribeye and chadolbagi. You can simultaneously enjoy the tenderness of the well-marbled ribeye and the chewy savoriness of chadolbagi. Recommended for those who want to taste two popular cuts together.

Meat from the pork neck, characterized by its chewy yet tender texture. With moderate marbling, it's rich in juices and has an excellent savory flavor. It's a popular choice for grilling, and its savory taste intensifies with each chew.

Meat from below the pork loin, at the border between the neck and loin. It's tender and chewy. Moderately marbled, it's savory and rich in juices. Its distinct pork flavor makes it popular for grilling.

Called 'o-gyep-sal' because it has five layers: skin, fat, and lean meat. It offers a harmonious texture with the chewiness of the skin, the savoriness of the fat, and the tenderness of the lean meat. The skin is particularly delicious when grilled, and it's great wrapped in lettuce.

Thinly sliced frozen pork belly, spread out like a flower. It's flash-frozen to maintain freshness and cooks quickly on the grill due to its frozen state. It has a savory and chewy taste, popular among those who prefer the flavor of old-fashioned pork belly.

The most popular cut of pork, with a perfect balance of fat and lean meat, offering a savory and tender taste. When grilled, it boasts rich juices and a chewy texture. Enjoy it grilled with kimchi or garlic, wrapped in lettuce.

Meat from the pork neck, with less fat and more lean meat than pork belly, offering a light yet tender texture. Suitable for grilling, it's preferred by those who like a clean taste with less grease. Enjoy it well-cooked with ssamjang.

A special assortment consisting of various premium pork cuts such as pork belly, shoulder blade, and jowl. You can enjoy the taste and texture of multiple cuts at once. In particular, you can savor the savory pork belly along with the chewy textures of the shoulder blade and jowl.

A set composed of popular pork cuts such as pork belly, ogyepsal, neck, and shoulder blade. You can enjoy a variety of flavors, from the savory pork belly to the mild pork neck. It's a great menu for families or friends to enjoy together.

A traditional Korean bibimbap where fresh beef tartare and various vegetables are mixed with gochujang sauce. The combination of tender beef tartare and crisp vegetables is excellent, with a savory and spicy flavor. It's a satisfying meal.

A soup with a clear and deep broth made by simmering beef ribs for a long time. Tender beef ribs harmonize with the refreshing and mild broth. It's a nourishing dish that warms you up and replenishes your energy.

A spicy and rich Korean traditional soup made with beef, bracken, and bean sprouts. It's characterized by its hot and spicy taste and is popular as a hangover cure. It's a hearty meal to enjoy with rice.

Mul-naengmyeon is a cold noodle dish served in a refreshing broth, while bibim-naengmyeon is a spicy and sweet mixed noodle dish. It's a delicacy that cools you down on hot summer days. Add vinegar or mustard to your preference.

A Korean-style steamed egg dish, steamed until soft. It has a smooth, pudding-like texture and a mild flavor, making it a good side dish. It's especially good with spicy food.

Rice cooked in a hot stone pot, keeping the grains fluffy and warm. It's enjoyable to scrape off the crispy rice at the bottom and eat it, or you can pour warm water to make 'sungnyung' (scorched rice tea). It's a hearty meal when enjoyed with other dishes.

A bowl of freshly cooked, warm white rice. It's a perfect accompaniment to main dishes. An essential part of any Korean meal.

A set meal consisting of 150g of pork belly or neck and a stone pot rice. You can enjoy a hearty meat meal and warm stone pot rice at once, making it popular for lunch. It's even more delicious when wrapped in lettuce with the grilled meat.

A representative Korean stir-fried dish made by stir-frying pork in a spicy and sweet sauce. The combination of chewy pork and crisp vegetables is excellent, and it tastes even better with rice. It's also popular as a drinking snack.

A dish made by stir-frying thick-cut pork with spicy kimchi. The sourness of kimchi and the savoriness of pork create an addictive flavor. It's a satisfying meal to enjoy with rice.

A soybean paste stew with a rich and deep flavor from chadolbagi (beef brisket). The fat from the chadolbagi enhances the stew's flavor. It's called a 'rice thief' for its delicious combination of hot broth, tofu, and vegetables. It's great mixed with white rice.