A “demand food party†that awakens your sleeping food DNA
Special parts with various charms that come from a single cow
The art of a piece of meat that awakens sleeping food cells
A world of dozens of flavors expressed in a single loaf of beef
A flower blooming on a hot charcoal fire
How much beef have you tried
Today's menu, special cuts of beef
Focusing on 10 parts, segmented into a total of 39 parts
If you add up the bones , entrails, and beef tongue, there are about 120 types of beef
The marbling is good and the meat is rich
Lean meat and sirloin suitable for steaks or grilling
“Fatty meat†with fantastic marbling
“Sirloin steak†with a soft texture and savory flavor
“Anchang meat†and “toshi meat†that wrap around the intestines
“Swallowtail†attached to the top of a rib
“Swallow Churi,†which has a mild yet savory flavor
Fistula is the part attached to the inside of a rib, close to the intestines
It features a chewy texture and rich meat flavor
“Upjinsal,†commonly called beef samgyeopsal
The flavor is good because it is layered with lean meat and fat
Between the grains of meat
“Chimasal†with an even distribution of fat and a good texture
Selected by the Ongoing Demand Gourmet
Here are some “special beef parts †restaurants you should go to before closing the door.
The first dining room
Irreverence is the ultimate king, special part house
'Ompang House' in Yeouido
Specially prepared raw meat brought directly by the owner
To the cutting place right in front of your eyes
You can enjoy special cuts of fresh beef in a different way every day
A restaurant specializing in beef specialties
Subsequent cuts of meat and how to grill each part deliciously ! Kindly explain
As part of sirloin, the part closest to the spine is “bone meat,†“tenderloin,†“swallow meat,†etc.
A place where you can enjoy a variety of special parts that are different every day
Bone meat with an excellent chewy texture, aroma, and rich juiciness
The owner's explanation soon becomes delicious at this house!
If the gravy starts to rise from the meat that has only been cooked on one side, then it's king in one bite!
The red visuals on the level of yukhoe are strange but a new flavor
“Fatty meat†with attractive snowflake marbling
If you take a bite after grilling it on charcoal
You won't forget the aftertaste of the first taste!
Enough to run your own butcher shop and participate directly in the cow auction
A boss with an extraordinary passion for meat
It is characterized by using cows that have given birth twice with tender meat
Chewy “fillets†yukhoe full of rich meat flavor when eaten dipped in a special sauce for yukhoe
“Chimasal yukhoe†with the natural sweetness of raw meat
Han Joo-pyeong: A house as certain as meat
Second dining room
Juicy, thick aged meat and hamkyung-style side dishes
Cheongdam-dong 'Trak'
To a place where you can enjoy juicy , thick meat and side dishes from Hamgyong Province
It opened in 1998, but the entrance in the alley was remodeled from the boss's house
A cozy place with red bricks and soft lighting
The deep, rich flavor of aged meat that spreads through the meat is exquisite
Gravy that is thick to the inside
Full of the natural charm of meat
Signature menu “Anshimâ€
A beautiful crimson tenderloin made with the right amount of fat and lean meat
Place the thick tenderloin on a hot plate
If the gravy comes up
Now is the right time to reverse!
Unlike normal tenderloin, it has a heavy flavor that rises
The deep flavor of meat that is as full as gravy
Another signature menu, “sirloin,†and
“Shrimp meat†that comes out only in very small amounts from the sirloin
“Shrimp meat†with a soft texture that melts in your mouth
“Trak,†which uses high quality Korean beef aged and used from Andong, Gyeongbuk
Meat that has been cut to the fullest to bring out more of the meat flavor of aged Korean beef!
First, lightly cook the outside on both sides, then leave the outside for about 1 minute
After putting the maximum amount of juice inside the meat
If you cut it into a cube
Juicy meat filled with thick meat!
It's ripe on the outside, but the inside is juicy! Pang!
It's even more delicious when eaten with “pickled chopiâ€
Sour bibimguk, which has a spicy and light flavor, is also a delicacy of this restaurant
Han Joo-pyeong: A perfect house with everything from meat , charcoal, side dishes, and system employee training
The third dining room
Special part course to enjoy with a brazier for 1 person
Apgujeong 'Ushiya'
Three to five people gathered in a cozy atmosphere to exchange comfort with each other
A space where you can have a drink and get close to the person next to you
Including fresh beef tongue that is hard to taste
A place where you can enjoy a variety of hearty flavors, including special cuts of beef
Bring fresh meat directly from Majang-dong every morning
The course menu, which consists of fresh cuts from day to day, is popular
Sizzle on top with a personalized 3-piece fresh beef set~
Unlike regular beef tongue from other houses
Beef tongue, which is thin but has a soft and chewy texture, is particularly popular!
Depending on the part, they serve the right seasoning
Eat the juicy tenderloin lightly with only a little salt
For savory sirloin, we recommend a sauce that brings out the umami
Raw wasabi that goes well with the rich flavor of minced meat (wasabi + green yuzu sauce)
The light flavor of wasabi enhances the fatty flavor and goes great with Eupjin meat
From burdock root developed by myself, pickles, and a fresh and sour leek sauce
It's so much fun to eat 3 types of side dishes combined with meat.
Perfect to the finish with the large, greasy sole
Hanjuropyeong: A place where you can enjoy various types of meat as a course