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Thinly sliced raw Korean beef sashimi. It is characterized by its soft and chewy texture and is usually dipped in sesame oil and salt for a savory taste.

Thinly sliced raw Korean beef sashimi. It is characterized by its soft and chewy texture and is usually dipped in sesame oil and salt for a savory taste.

This is a set menu where you can taste both Yuk-sashimi and Bulchong Yukhoe. You can enjoy the flavors of fresh raw meat and seasoned Yukhoe at the same time.

This menu comes with Yuk-sashimi and traditional Yukhoe. It's great for enjoying the mild flavor of sashimi and the sweet, savory seasoned Yukhoe alternately.

A menu where you can taste two styles of Yukhoe. It's fun to compare the traditional seasoned Yukhoe with the unique Bulchong Yukhoe.

Korean-style Yukhoe made by thinly slicing fresh Korean beef sirloin and mixing it with pear, garlic, sesame oil, etc. It has a sweet, savory, and tender texture that is exquisite.

A Yukhoe dish with special seasonings or cooking methods added. You can experience a unique flavor different from regular Yukhoe.

A dish where fragrant deodeok (balloon flower root) is mixed with savory Yukhoe. The crunchy texture and slightly bitter aroma of deodeok enhance the flavor of the Yukhoe.

A dish made by serving acorn jelly in cold broth with vegetables. Its sweet, sour, and refreshing taste makes it a good accompaniment to meat dishes or as a palate cleanser.

Boiled beef brisket, tenderly cooked. You can enjoy the plain and savory taste of the meat itself, and it is eaten dipped in a sauce.

A dish made by boiling the knee cartilage area of a cow until tender. It has a chewy and gelatinous texture, making it delicious and often enjoyed as a nourishing food.

This is the spinal cord of a cow, a delicacy that can only be eaten raw when extremely fresh. It has a creamy, smooth, and savory taste, and is eaten dipped in sesame oil and salt.

Enjoy a platter of fresh beef liver, tripe (stomach), and spinal cord. You can taste the textures and savory flavors of various internal organs all at once.

Fresh beef liver and tripe (the third stomach of a cow). The liver is soft and rich in flavor, while the tripe has a chewy texture, and both are eaten dipped in sesame oil and salt.