Taebaek Woojangsoo Dangsan Main Branch

A Korean-style barbecue dish where beef brisket (front chest cut), scallop skewers, and aged kimchi are grilled together. The combination of savory beef brisket, chewy scallops, and tangy kimchi is exceptional, and the generous portion is perfect for two people to enjoy. Doenjang-sulbap is served alongside.

A set featuring carefully aged 1++ Hanwoo, allowing you to taste various cuts such as flower chuck flap tail, chuck ribeye, bot galbi-sal, and upjin-sal. It is characterized by its tender texture and rich juices, and is suitable for two people to enjoy a variety of premium Hanwoo. Doenjang-sulbap is served alongside.

A Korean-style barbecue dish where beef brisket (front chest cut), scallop skewers, and aged kimchi are grilled together. The combination of savory beef brisket, chewy scallops, and tangy kimchi is exceptional, and the generous portion is perfect for 3-4 people to enjoy. Doenjang-sulbap is served alongside.

A set featuring carefully aged 1++ Hanwoo, allowing you to taste various cuts such as flower chuck flap tail, chuck ribeye, bot galbi-sal, and upjin-sal. It is characterized by its tender texture and rich juices, and is suitable for 3-4 people to enjoy a variety of premium Hanwoo. Doenjang-sulbap is served alongside.

This dish is thinly sliced fresh 1++ Hanwoo's Udun-sal or Hongdukke-sal, eaten raw without seasoning. It is characterized by its chewy yet tender texture and savory flavor. It is dipped in cho-gochujang or sesame oil sauce. Offered at a special discounted price once per table.

This assortment menu allows you to taste various cuts of the finest 2++ Hanwoo, including ribeye, upjin-sal, chuck flap tail, rib eye, and beef brisket, all at once. You can enjoy different textures and flavors for each cut, making it recommended for those who want to try multiple types of Hanwoo.

A menu featuring well-aged kimchi and fresh scallop skewers. When enjoyed as samhap (eating three ingredients together) with Hanwoo grilled meat, you can experience a deeper and more diverse flavor. The combination of crisp kimchi and chewy scallops is excellent.

This is the beef brisket part from the front chest of a cow. When thinly sliced and grilled, it is characterized by its savory flavor and tender texture. The balanced marbling of fat and lean meat provides a deep flavor, and it cooks quickly for easy enjoyment. It is dipped in soy sauce or salt.

This is a precious cut from the ribeye area of Hanwoo, also called 'flower chuck flap tail' due to its flower-like marbling. Its melt-in-your-mouth tenderness, rich juices, and savory flavor are exceptional. It is mainly enjoyed grilled, and even just with a pinch of salt, it is superb.

This cut is located in the abdominal part of the beef's flank. It has layers of fat and lean meat, providing a good chew and rich juices. It is characterized by its savory and deep beefy aroma, and its chewy texture makes it popular for grilling. It pairs well with various sauces.

This is the lean meat separated from the bone in the rib area of the cow. It is characterized by its chewy yet tender texture. You can enjoy the unique savory flavor and rich juices of the rib meat, and it is an optimized cut for grilling. It is best enjoyed with salt or wrapped in vegetables.

This is the highest grade cut from the ribeye area, known for its beautiful marbling. It is characterized by its melt-in-your-mouth tenderness, rich juices, and deep savoriness. As only a small amount is produced, it is considered a delicacy. It is recommended to enjoy its original flavor with just a pinch of salt.

A traditional Korean raw meat dish made by thinly slicing fresh Hanwoo lean meat and mixing it with seasonings (sesame oil, garlic, soy sauce, etc.). It has a savory, sweet, and salty flavor, with a tender and chewy texture. It is usually served with pear, cucumber, etc.

An additional menu of assorted vegetables such as mushrooms, potatoes, and perilla leaves that can be enjoyed with grilled meat. Grilling them with the meat allows you to enjoy a richer meal with the fresh taste and aroma of the vegetables. The composition may vary depending on the season.

A Korean-style rice soup made by adding rice to a broth made with savory Taebaek black doenjang. It is characterized by its deep and rich doenjang flavor, with plenty of meat and vegetables, making it hearty and comforting. It is good as a side dish for drinks or as a meal.

Taebaek-style noodles made with handmade noodles. You can choose between 'mul-guksu' (cold noodle soup) served in a refreshing broth or 'bibim-guksu' (spicy mixed noodles) mixed with a spicy sauce. It is characterized by its chewy noodles and clean taste, and is a good way to finish a meal.

A spicy pasta dish with Hanwoo beef. It is a fusion dish that harmonizes bulgogi sauce with pasta, adding a Korean flavor. It is characterized by its sweet and spicy taste and chewy noodles. It is good to enjoy as a meal or a special dish.

A Korean-style bibimbap where spicy marinated crab paste sauce and crab meat are mixed with rice. The umami and spicy flavor of the crab paste stimulate the appetite, and it is a delicious dish when mixed with warm rice. It is popular as a post-drinking meal.

A bowl of warm, freshly cooked rice. It pairs well with all dishes, and can be enjoyed as a hearty meal, especially with soup dishes.

A representative Korean distilled spirit, clear and transparent, with an alcohol content typically around 16-20%. It is characterized by its clean and smooth finish and is excellent for enjoying with various Korean dishes. It is usually drunk chilled.

A fermented alcoholic beverage characterized by its cool and refreshing taste. It is one of the most popular alcoholic drinks in Korea, and its carbonation makes it a good pairing with greasy or spicy foods. It is drunk chilled.

A traditional Korean rice wine, clear and clean with a subtle sweetness and aroma. With an alcohol content of around 13%, it is milder than soju and can be enjoyed without feeling overwhelmed. It is usually drunk chilled and pairs particularly well with seafood dishes.

A traditional Korean fruit wine made from bokbunja (black raspberries). It has a deep red color, with a characteristic sweet and sour taste and unique aroma. With an alcohol content of around 15%, it pairs well with meat dishes and is drunk chilled.

A premium distilled soju made from rice. 'Hwayo 25' signifies an alcohol content of 25%. It is characterized by its clean, crisp taste and smooth finish, with a subtle aroma from aging. Recommended for those who prefer traditional Korean liquors, it is best enjoyed straight or on the rocks.