Wongwang

This refers to the flank steak (or diaphragm muscle) of a cow. It is a special cut characterized by its rich juices, strong meaty aroma, and chewy texture. It is savory when grilled over charcoal.

This cut wraps the inner sirloin (al-deungsim), the lower part of the sirloin, and is called 'shrimp meat' because its shape is curved like a shrimp. It has excellent marbling, a tender texture, and a good umami taste.

This is a triangular cut from the front part of the sirloin. It is famous for having the best marbling among beef cuts, and when grilled, you can experience a tender texture that melts in your mouth and rich juices.

A dish of thinly sliced fresh beef eaten raw without cooking. You can enjoy the natural, savory flavor and chewy texture of the meat, and it is usually dipped in a special sauce.

Fresh, unfrozen sirloin cut. The fine marbling and moderate lean meat combine to create a savory and deep flavor. It is a representative dish of Korean BBQ.

This is the meat removed from between the rib bones. It has a good chewiness and a firm texture due to the fascia, and a rich savory flavor from the fat.

A cut mixed with white, firm fatty tissue near the brisket bone of a cow. When thinly sliced and grilled, it has a wonderfully chewy texture and a rich, savory flavor from the fat, and cooks very quickly.

A special rice made by adding bean sprouts and radish while cooking the rice. The crunchy bean sprouts and sweet radish combine for a light flavor, and it's delicious when mixed with seasoned soy sauce.

A set of savory soup made with ugeoji (wilted napa cabbage leaves) and a bowl of rice. It provides a comfortable meal after eating meat.

A menu where you can choose between Ugeoji Soup or Doenjang Stew to eat with savory Nurungji Soup. Warm Nurungji gently soothes the stomach.

Thinly sliced Korean beef marinated in a sweet and savory sauce, then cooked with vegetables. Served with rice and side dishes for a hearty meal.

A nourishing soup made by simmering beef and bones for a long time. It has a light yet deep flavor and is enjoyed with salt and green onions.

A soup made by boiling beef broth with vegetables and other ingredients in a spicy way. As the name suggests, its spicy and refreshing broth is good for hangover relief.

Gomtang made with beef tripe ('Yang'). You can enjoy the chewy texture of the intestines and the rich broth simultaneously.

A dish where bulgogi, glass noodles, vegetables, and broth are simmered in a single-serving ttukbaegi (earthenware pot). It's good for mixing rice with the sweet broth.

A stew made by dissolving gochujang, resulting in a spicy and rich flavor. It features a deep and spicy taste with beef and vegetables like potatoes and zucchini.

A savory stew made with doenjang, a traditional Korean fermented paste. It contains tofu, zucchini, beef, etc., and is a meal that pairs best with rice.

A dish with various seasoned vegetables and fresh greens topped with a fried egg on warm rice. You can enjoy a healthy and diverse flavor by mixing it with gochujang and sesame oil.