Taeseongjip

A soup made by simmering beef bones for a long time. It is characterized by its milky, rich broth with a savory taste. Adding rice and eating it with kimchi makes for a hearty meal.

Tenderly boiled beef tongue (usol). Enjoy the unique chewy yet slightly crisp texture and savory flavor of beef tongue.

Beef is boiled thoroughly and then cut into bite-sized pieces. The fat is removed, making it light and tender, perfect as a side dish with drinks or a meal.

A nourishing soup made by simmering beef knee joints (dogani). It is characterized by the chewy, gelatin-rich texture of the dogani and a deep broth flavor.

A grilled menu featuring a combination of special beef cuts: anchan-sal, salchi-sal (marked as 'seolchi' on menu), and chima-sal. Enjoy the diverse textures and rich juices unique to each cut.

Sirloin, one of the most preferred beef cuts for grilling by Koreans. The savory flavor of the fat harmonizes with the tender meat, resulting in a rich juiciness.

A dish of beef tongue (usol) grilled over fire. It offers a different kind of savoriness and a chewy, elastic texture compared to when boiled.

Thinly sliced fresh raw beef, seasoned with various spices. It is not cooked, so the tender texture of the meat blends with the sweet and savory seasoning.