Sam-eun Sikdang

A special set that allows you to taste various cuts from a carefully selected young cow. It is characterized by its tender texture and rich juices, and is great for comparing the flavors of different cuts. Enjoy its unique flavor by grilling over charcoal.

A cut from the cow's back, with a good balance of fat and lean meat, offering a tender texture and savory flavor. It is often used for steaks or grilling, and you can feel a deep meaty aroma as you chew. It's best to enjoy its original flavor by dipping it lightly in salt.

Meat from between the cow's rib bones, characterized by its chewy texture, rich juices, and savory flavor. While often enjoyed as marinated ribs, fresh rib meat allows you to fully appreciate its unique umami flavor when grilled. It is recommended to enjoy it wrapped in lettuce.

A cut located in the front part of the upper sirloin, characterized by its tender texture and beautiful marbling. It is produced in small quantities, making it a rare cut that melts in your mouth. It's best to enjoy its original flavor by lightly grilling it without strong seasoning.

A cut from the cow's diaphragm, boasting a unique chewiness and deep meaty aroma. It is popular among gourmets for its distinctive texture and flavor. You can enjoy its tenderness by lightly grilling it or its crispy exterior and tender interior by grilling quickly over high heat.

A cut attached to the inside of the cow's ribs, offering both a tender and chewy texture. It is rich in juices and has a deep meaty aroma, produced in small quantities and considered a rare cut. Its savory flavor is enhanced when enjoyed grilled.

A cut located on the outer side of the cow's abdomen, with thick fibers and a good chew. It is rich in juices and has a savory flavor, mainly enjoyed grilled. It tastes even better when lightly cooked to retain its juices.

A cut located below the abdomen of the cow, characterized by its tender texture and savory flavor due to good marbling. It is rich in juices and has an excellent umami taste, making it popular for grilling. Try grilling it lightly and enjoying it with ssam vegetables.

A cut located inside the cow's rib area, offering a tender yet chewy texture. It is rich in juices and has a deep meaty aroma, produced in small quantities and considered a rare cut. Its savory flavor is enhanced when enjoyed grilled.

A part of the beef brisket, characterized by its savory flavor due to the dense white fat layer. When thinly sliced and quickly grilled over high heat, you can enjoy the unique chewy yet tender texture of Chadolbagi. It's good to enjoy with shredded green onions.

This is a set that allows you to taste various cuts of beef at once. It's great for comparing the flavors and textures of different cuts. Served in portions for one person, it's recommended when you want to try a variety of meats alone. Enjoy the diverse flavors by grilling over charcoal.

Samgyeopsal, one of the most beloved pork cuts in Korea. The layers of fat and meat create a savory and chewy flavor. Made with domestic pork, freshness and quality are guaranteed. Grill it until golden brown and enjoy with ssam vegetables, garlic, and ssamjang.

A traditional Korean dish made by thinly slicing fresh beef and mixing it with seasoning. It is seasoned with sesame oil, garlic, and soy sauce, giving it a savory and mild flavor. It is usually served with pear, cucumber, and egg yolk, and is good as a side dish for drinks or as a delicacy.

Thinly sliced fresh beef enjoyed raw without seasoning. You can taste its fresh flavor and tender texture, and it is usually dipped in sesame oil and salt sauce. It pairs well with soju or makgeolli.

A cut corresponding to the spinal cord of a cow, characterized by its soft and chewy unique texture. It is known as a healthy food rich in collagen and is usually eaten raw or lightly cooked when fresh. Enjoy its unique flavor by dipping it in salt and sesame oil.

A platter of various fresh raw beef cuts served on one plate. It is composed of the freshest ingredients of the day, such as Yukhoe, Yuk Sashimi, and spinal cord, allowing you to experience diverse flavors and textures. It is especially popular as a side dish for alcoholic beverages.

A fresh assortment of special cuts including beef liver, tripe (third stomach), and spleen served on one plate. Each part has a different texture and flavor, and freshness is especially important for this dish. It is usually eaten raw, dipped in sesame oil and salt sauce. It's a great accompaniment to soju.

A representative Korean bibimbap made by mixing fresh Yukhoe (beef tartare) and various vegetables with gochujang sauce and rice. The savory and spicy flavors combine to make a hearty and satisfying meal. Mix all ingredients well before eating.

A stew made by adding thinly sliced Chadolbagi (beef brisket) to savory Doenjang Jjigae for a deep flavor. The savory fat of Chadolbagi enriches the taste of the Doenjang Jjigae. It makes for a hearty and delicious meal when eaten with rice.

A savory and deep-tasting Doenjang Jjigae (soybean paste stew) that is indispensable to the Korean table. It is made by boiling soybean paste with vegetables such as tofu, zucchini, and onion, and is great to eat with rice. You can add chili peppers if you want a spicy taste.

A representative Korean stew made by boiling well-fermented kimchi and pork until spicy. The sour and spicy broth is excellent, and it tastes even better with rice. It is also popular as a side dish for drinks and is good for hangovers.

Freshly cooked hot white rice. It is good to eat with other dishes or stews. It is an essential basic menu item for a Korean meal.

Rice stir-fried with the remaining sauce or meat juices. It is usually made by stir-frying rice with kimchi and seaweed flakes on the grill after finishing the meat. It is savory and has a strong umami flavor, perfect for finishing a meal.

A traditional Korean rice wine fermented at low temperatures with glutinous rice and 12 kinds of medicinal herbs. It is characterized by a subtle herbal aroma and a smooth finish, with an alcohol content of about 13%. It pairs well with meat dishes or Korean food.