Doseongjib

A premium assortment of special Hanwoo beef cuts including chuck flap tail, outside skirt, hanging tender, and flank. These rare cuts offer a variety of textures and rich flavors. Grilled at the table.

A special platter of Hanwoo beef featuring cuts like chuck flap tail, flank, top blade, and brisket skirt. Offers a premium grilling experience with high-quality marbled beef.

Beef tenderloin. The most tender cut of beef with very little fat. Soft texture and mild flavor. Best enjoyed lightly grilled.

Ribeye roll. Highly marbled beef known for its flower-like fat pattern. Juicy, savory, and rich in flavor when grilled.

Rib meat. Strips of meat from between the ribs. Chewy texture with a strong savory taste. Popular for BBQ.

Neck chain. A rare cut of beef with less fat and a firm, chewy texture. Has a rich, meaty flavor.

Assorted beef platter. Includes sirloin and various other cuts. A good option to try different textures and flavors.

Thinly sliced beef brisket. Very fatty and savory. Cooks instantly on the hot grill. Often dipped in salt oil or soy sauce.

Seasoned beef. Beef marinated in a savory sauce with garlic and sesame oil, then grilled. Flavorful and tender.

Korean beef tartare. Fresh raw beef strips seasoned with sesame oil, soy sauce, garlic, and sugar. Served with pear slices and sometimes an egg yolk.

Marinated pork ribs (and neck meat). Sweet and savory soy marinade. Grilled over charcoal for a smoky flavor.

Pork belly. Unmarinated fatty pork strips grilled until golden and crispy. Typically eaten wrapped in lettuce with garlic and ssamjang (bean paste).

Marinated beef ribs. Short ribs marinated in a sweet soy sauce mixture and grilled. Tender and juicy.

Hanwoo beef bulgogi. Thin slices of premium Korean beef marinated in a sweet soy sauce, cooked with vegetables and broth. Served as a meal.

Short rib soup. A hearty, clear soup made by simmering beef ribs for a long time. Served with rice and kimchi.

Rice bowl topped with raw beef tartare and assorted vegetables. Mixed with spicy gochujang sauce before eating.

Cold noodles topped with seasoned raw beef tartare. A combination of chewy noodles and fresh beef.

Cold buckwheat noodles served in a chilled, tangy broth. Refreshing and savory. Often eaten after BBQ or as a summer meal.

Spicy cold buckwheat noodles. Mixed with a spicy, sweet, and tangy red chili paste sauce. Served without broth.

Soybean paste stew with beef brisket. The brisket adds richness to the savory stew. Served with rice.

Stir-fried pork. Pork slices stir-fried with vegetables in a spicy gochujang-based sauce. Served with rice.

Soybean paste stew. A staple Korean stew made with fermented soybean paste, tofu, and vegetables. Savory and comforting.

Kimchi stew. Spicy stew made with fermented kimchi, pork, and tofu. Deep, spicy, and sour flavor.

Beef bone soup with dried cabbage (ugeoji). Mild and nutritious broth. Soft cabbage texture.

Scorched rice soup. Made by boiling the crispy rice layer from the bottom of the pot. Mild, nutty, and easy on the stomach.

Steamed white rice. Served in a metal bowl.

Korean distilled spirit. Clear, colorless, and similar to vodka but with a lower alcohol content and slightly sweet finish. The most popular alcohol in Korea.

Beer. A refreshing lager style beer.

A traditional Korean rice wine infused with ginseng and various herbs. Golden color and herbal aroma.

Traditional Korean wine made from hawthorn berries. Sweet and slightly sour with a fruity aroma.

Refined rice wine. Clear and smooth with a clean taste. Pairs well with sashimi and grilled meat.

Korean raspberry wine. Deep red color, sweet, and fruity. Believed to be good for stamina.

Korean rice wine. Milky, slightly sparkling, and sweet-tart. Served chilled.

Discounted cold noodles served as a finish for BBQ customers.

Discounted soybean paste stew served as a finish for BBQ customers.

Discounted scorched rice soup served as a finish for BBQ customers.