화곡정육식당

Thinly sliced fresh Korean beef (top round) marinated in a sweet and savory sauce. It offers a tender texture and the inherent umami of the beef, served with pear.

Thinly sliced fresh Korean beef, not cooked. Unlike yukhoe, it's served plain, allowing you to enjoy the freshness and chewy texture of the beef itself, dipped in a special sauce.

Thinly sliced beef with streaks of white fat. When grilled, it offers a rich, savory flavor from the fat and cooks quickly for a tender, chewy bite.

Thick pork ribs, scored and marinated in a sweet and savory soy sauce, then grilled. It has a great aroma from charcoal grilling and a tender texture.

Beef ribs marinated in a sweet soy sauce, Pochen I-dong style. The tender meat and flavorful marinade are enjoyable for all ages.

A mixed platter allowing you to enjoy various cuts of beef at once. It includes sirloin, rib finger meat, and more, offering a generous and cost-effective meal.

Half the portion of the 'Whole Cow' menu, this is a practical option suitable for about 2 people to enjoy a variety of dishes.

A menu consisting solely of boneless beef chuck flap tail. Enjoy a generous portion of rib finger meat, known for its chewy texture and savory aroma.

Beef rib finger meat stir-fried in a sweet marinade and grilled. The marinade makes the meat more tender and flavorful.

A dish of fresh, unmarinated sirloin, grilled as is. Enjoy the rich, original flavor and satisfying chew of the beef.

A thin cut from the belly of a cow, layered with fat and lean meat like samgyeopsal. It has a rich, savory flavor and cooks quickly due to its thinness.

The most popular cut of pork in Korea, featuring three layers of fat and lean meat. When grilled, it offers a rich, savory flavor and a satisfying chewy texture.

Pork belly with the skin attached. It combines the savory flavor of pork belly with the chewy, elastic texture of the skin for a satisfying bite.

Pork neck cut, with less fat and more lean meat than pork belly. It's known for its light yet tender texture and is great for thick, steak-like grilling.

A refreshing cold noodle soup to cleanse your palate after a meat meal. The savory buckwheat noodles and cold broth provide a refreshing finish.

Noodles mixed with a sweet and spicy sauce. It's great as a side dish with meat or as a spicy finish to your meal.

A savory scorched rice soup made by boiling nurungji (scorched rice) in water. It's warm, easy to digest, and soothes the stomach after a meal.

A steamed dish made by pouring egg mixture into a ttukbaegi (earthenware pot) and letting it puff up. It has a soft, pudding-like texture and a mild flavor that pairs well with spicy food.

A traditional Korean stew made with fermented soybean paste, tofu, and vegetables. It's savory and salty, perfect with rice.

A bowl of white rice. It is served as a side dish with meat or stew.

Add pickled mountain garlic leaves (myeongyi namul). Wrapping meat in it cuts through richness and adds a unique aroma.

A hearty stew made with well-fermented kimchi and whole pork, simmered to a spicy perfection. The broth is rich and refreshing, making it a satisfying meal with rice.

A lunch set menu featuring grilled handmade pork king ribs, doenjang jjigae, and rice. Enjoy both meat and a meal at a reasonable price.

A weekday lunch set featuring grilled marinated beef ribs, doenjang jjigae, and rice. Enjoy premium beef ribs with your meal.

A nourishing soup dish with large ribs and healthy abalone. The broth is clear and deeply flavored, excellent for restoring energy.

A clear soup with large beef ribs. Enjoy the taste of the rib meat and the warm broth for a hearty meal.

A spicy and savory beef and vegetable soup. The hot broth is perfect for mixing with rice to warm you up.

A soybean paste stew made with savory beef brisket. The beef fat enriches the broth, giving it a deeper and more savory flavor than regular doenjang jjigae.

A spicy and refreshing signature Korean stew made with well-fermented kimchi and pork.

A cold noodle dish made with buckwheat noodles. You can choose between 'Mul Naengmyeon' (with cold broth) or 'Bibim Naengmyeon' (mixed with spicy sauce).

A rice dish topped with fresh Korean beef tartare, various seasoned vegetables, and gochujang sauce. Enjoy the savory tartare and crisp vegetables together.

Korea's representative distilled spirit, characterized by its clean and crisp taste. It pairs best with samgyeopsal and various grilled dishes.

A crisp and refreshing lager beer. It cleanses the palate when enjoyed with fatty meats.

A traditional Korean rice wine made from fermented rice. It has a milky appearance, slight carbonation, and a sweet, savory taste.

A clear liquor (cheongju) made from fermented rice. It has a clean and smooth taste, pairing well with raw fish or light appetizers.

Soju produced in Jeju Island. It has a slightly higher alcohol content than regular soju and a clean taste.

A traditional medicinal liquor made from the fruit of the sansa tree. Its sweet and sour taste and subtle fruity aroma make it enjoyable even for those who don't drink much.

A traditional liquor brewed with various medicinal herbs. It has a subtle ginseng aroma and herbal flavor, known as a healthy choice.

A fruit wine made from bokbunja (black raspberries). It has a deep purple color and a sweet, rich berry flavor.

A premium distilled soju aged in oak barrels. It offers a deep aroma and smooth finish, similar to whiskey.

A drink made by adding a bitter and sweet flavor to sparkling water. Often used to mix with alcohol for cocktails (like highballs).

Carbonated drinks like cola or cider.

A refreshing cocktail made by mixing whiskey with soda water or tonic water. You can enjoy it sweet and tangy by adding various fruit flavors or Earl Grey.