Pojangmacha 200

An assorted dish where you can taste various special cuts of Korean beef (beef tartare, chadolbagi, jebichuri, tosil, chimaseal, etc.) at once. You can enjoy different flavors and textures for each cut. It is mainly enjoyed grilled and pairs well with rice or drinks.

Meat from between the cow's rib bones, characterized by its chewy yet tender texture. Its rich juices and savory flavor are excellent. It is mainly enjoyed grilled and is even more delicious when eaten with fresh greens.

A cut from the cow's chest, which becomes savory and chewy when thinly sliced and grilled. It is characterized by its rich fat content that melts in your mouth. It's best to cook it quickly to enjoy its original flavor.

A prized cut located on the inner side of the cow's neck, characterized by its rich beefy aroma and tenderness. Its subtle yet deep flavor is appealing. It is good for enjoying as steak or grilled.

A cut from the cow's diaphragm, rich in juices and with a chewy texture. It harmonizes a deep beefy aroma with tenderness. It is popular for grilling.

Located on the upper part of the cow's hind leg, it has a moderate amount of fat, giving it a savory and chewy taste. It is rich in juices and has a satisfying chew. It is often used for grilling.

A representative cut from the cow's spine, ideal for grilling. With appropriate marbling, it offers tenderness and rich juices. You can enjoy its savory flavor and tender texture.

One of the cuts from the cow's loin, it has a tender yet chewy texture. It has a good balance of fat and lean meat and is characterized by its rich beefy flavor. It is popular for steaks and grilling.

A cut from the cow's abdominal area, characterized by its savory and tender taste due to layers of fat and lean meat. The rich juices are released with each chew. It is mainly used for grilling or in soups.

An assortment that allows you to enjoy various cuts of domestic Korean beef at once. You can compare and taste the flavors and textures of different cuts. It is mainly enjoyed grilled.

A rare cut from the inside of the cow, characterized by its tender yet chewy texture. It has a rich beefy flavor and a clean taste. It is mainly enjoyed grilled.

Meat from around the cow's rib bones, characterized by its unique savory flavor and tenderness. It is often enjoyed as marinated ribs or grilled.

The highest quality cut from the sirloin, with exceptional marbling and tenderness. Its fantastic melt-in-your-mouth taste and flavor are superb. Ideal for entertaining distinguished guests or for special occasions.

A fan-shaped muscle from the cow's front leg, with a tendon in the center, boasting a chewy texture and rich juices. Its subtle yet deep flavor is appealing. It is mainly enjoyed as steak or grilled.

The best marbled and tender cut from the upper sirloin of the cow. Its melt-in-your-mouth tenderness and savory juices are exceptional. It is mainly enjoyed grilled.

Cow spine, mainly used in soup dishes. It provides a rich broth and has meat attached, making it fun to pick off and eat. It is a main ingredient in dishes like Gamjatang (pork bone soup) or Haejangguk (hangover soup).

The tripe is the third stomach of a cow, and the spleen is the spleen of a cow. It is characterized by its unique texture and savory taste. It is often eaten boiled or grilled, dipped in sesame oil.

Beef liver, tender, savory, and highly nutritious. It is often eaten raw dipped in sesame oil or enjoyed grilled or stir-fried.

A soup dish served alongside meat. Its hot and refreshing taste cuts through the richness of the meat.

Steamed white rice, the staple food of Koreans. It is good to eat with meat, soup, or side dishes.