삼곱식당 매봉점

A grilled dish made from thick slices of aged pork neck, preserving its tender texture and rich juices. It's characterized by its light and savory flavor. Enjoy it with ssam vegetables or sauces.

Grilled aged pork belly, Korea's most beloved cut. The balance of fat and lean meat creates a rich and savory flavor. It pairs well with grilled kimchi or garlic.

A special cut from the pork neck, characterized by its unique crunchy texture. The evenly distributed fat makes it very savory and tender. Enjoy its natural flavor with a light dip in salt.

Grilled small intestine of a cow, characterized by its chewy texture and the rich, savory 'gop' (intestinal contents) packed inside. The flavor deepens with each chew, and it's even more delicious with seasoned chives.

The large intestine of a cow, rich in fat, melts in your mouth with a tender and greasy savory flavor. It's grilled to be crispy on the outside and moist on the inside.

Grilled thick part of the cow's first stomach, offering a crisp and chewy texture like a scallop. It is low in fat and light.

Grilled fourth stomach of a cow, offering a chewy and satisfying texture. It becomes more savory with chewing and is popular as a bar snack.

Grilled heart of the cow, thinly sliced. It has a texture and taste similar to beef sirloin. It's light and chewy, and best cooked quickly.

An assortment menu where you can enjoy various beef internal organs such as special aorta, small intestine, large intestine, and abomasum all at once. It's fun to compare the different textures and flavors of each part.

A menu consisting solely of chewy special aorta and savory, fatty large intestine. Recommended for those who want to focus on enjoying these two popular cuts.

A 2-person set menu allowing you to enjoy both pork and beef intestines. It includes doenjang jjigae and a drink, offering great value.

A set that allows you to enjoy both savory grilled pork belly and spicy small intestine hot pot. It includes a bottle of soju, making it a perfect combination for a drinking snack.

A set featuring tender grilled pork neck and a hot, spicy small intestine hot pot. It's a great combination for both a meal and drinks.

A premium set where you can enjoy both assorted grilled internal organs and hot pot. You can experience the savory richness of the grilled dishes and the spicy flavor of the hot pot simultaneously.

A lunch menu featuring thick cuttlefish stir-fried in a spicy sauce and served on a hot plate. The chewy texture of the cuttlefish and the spicy flavor stimulate your appetite.

A dish where small, tender webfoot octopuses are stir-fried with vegetables in a spicy sauce on a hot plate. The texture of the plump webfoot octopus is excellent.

A hearty lunch dish made by simmering kimchi, ham, and sausages in a spicy Korean stew. The broth is rich and perfect with rice.

A hot pot dish made with beef small intestines and vegetables in a spicy broth. It has a deep broth flavor and is good as a side for drinks or for relieving a hangover.

A cutlet dish made by deep-frying pork. The crispy batter and tender meat create a combination that everyone, young and old, loves.

A savory stew made with doenjang, a traditional Korean fermented paste. It contains tofu and vegetables, offering a light and healthy flavor.

A steamed dish with beaten eggs, offering a smooth, pudding-like texture. It's a good side dish to have with spicy food.

A dish of thick cuttlefish stir-fried in a spicy sauce and served on a hot plate. It's served in a larger portion than the lunch menu, making it suitable as a bar snack.

A spicy stir-fried dish with seasoned webfoot octopus. It's a good menu to pair with drinks after a meal.

A hot pot dish with a rich broth and plenty of small intestines. It's a good choice when you crave soup after having grilled meat.

A stir-fried rice dish made with chewy special aorta and crunchy kkakdugi (cubed radish kimchi), finely chopped. The scorched rice at the bottom of the pan is a special treat.

A savory doenjang jjigae made with pork neck. It includes a bowl of rice for a satisfying finish.

Noodles served in a clean and refreshing anchovy broth. It's a great way to cleanse your palate after a meat dish.

A spicy ramen with added squid for a refreshing taste.

A savory sungnyung made by boiling scorched rice. It is warm and soothing to the stomach.

Chewy buckwheat noodles served with either a cold broth (mul-naengmyeon) or a spicy sauce (bibim-naengmyeon). It's perfect for cleansing your palate after a rich meal.

A soft, fluffy steamed egg dish served in a ttukbaegi (earthenware pot). It's savory and warm.

A bowl of white rice.

Add more small intestines to your hot pot if you want to enjoy them further.

Add vegetables such as mushrooms and potatoes to grill alongside the meat.

Add more vegetables to your hot pot for a richer flavor.

Noodle add-on to cook in the hot pot broth.

Korea's representative distilled spirit, kept so cold it forms slush. It's very refreshing with a smooth finish.

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

A clear and clean tasting Cheongju (rice wine). It's smooth and mild, so even those who are sensitive to alcohol can enjoy it without discomfort.

Korea's representative lager beer. Its strong refreshment pairs well with oily meat dishes.

A Korean beer emphasizing a rich flavor without dilution.

A premium soju distilled in the traditional Korean method. With an alcohol content of 25%, it has a deep flavor.

A premium distilled spirit with a high alcohol content of 41%. It has a deep and rich aroma, similar to whiskey.

A carbonated drink that refreshes your palate after oily food.