소박사 정육식당

Among Korean beef sirloin, this is the most juicy and savory cut. The marbling resembles a flower, offering a tender texture. We recommend grilling it over charcoal and dipping it lightly in salt.

An assortment of specialty pork cuts. Top blade, also known as 'nakyeopsal', has a chewy texture, while outside skirt is very savory due to its high fat content.

Specialty cuts offering a variety of textures. Consists of lean beef flank, chewy rib meat, and the tenderest tenderloin.

An assortment menu allowing you to taste various cuts of Korean beef evenly. Suitable when you want to enjoy diverse flavors at a good value.

A cut from the rear abdominal area of a cow, offering a good chew and rich juices. Characterized by its unique texture that tears along the grain.

A premium specialty cut from a cow, produced in very small quantities. It has a rich aroma, is tender, and its savory flavor deepens with each chew.

The cuts with the most spectacular marbling. You can enjoy a melt-in-your-mouth tenderness and rich juices.

Fresh Korean beef raw meat dishes. Yukhoe is served mixed with a sweet sauce, while Yuk sashimi is thinly sliced without sauce and dipped in a sauce.

Thinly sliced beef flank with fat mixed in, making it very savory. Cooks quickly on the grill and pairs well with spicy shredded radish.

Korea's favorite pork cuts. Samgyeopsal (pork belly) is characterized by its savory fat, while Moksal (pork neck) is known for its lean, thick meat.

Specialty pork cuts. Pork jowl has an excellent crisp and chewy texture, while diaphragm has a rich meaty flavor and is chewy.

A menu item where seasoned pork rind is grilled. It is rich in collagen, has a chewy texture, and is popular as a side dish with drinks.

A home-style set meal including rice, soup, and various side dishes that change daily. A satisfying meal.

Chilled broth Mul-naengmyeon (cold buckwheat noodles) and spicy-sweet Bibim-naengmyeon (mixed noodles). Great as a palate cleanser after eating meat.

A generous portion of Naengmyeon.

A representative Korean stew made with well-fermented kimchi and pork. Best enjoyed with rice.

A stew made with savory soybean paste broth, tofu, and various vegetables. It has a mild flavor that is easy on the stomach.

Pork marinated and stir-fried in a spicy gochujang (red chili paste) sauce. The spicy and sweet sauce is a rice thief.

A soybean paste stew made with savory brisket added. The rendered meat fat enhances the soup's rich and savory flavor.

A clear and rich broth made by simmering Korean beef bones and meat for a long time. Characterized by its clean and deep flavor.

A spicy soup made with beef and various vegetables. The hot and spicy broth is good for relieving a hangover or as a hearty meal.

Thinly sliced beef marinated and stir-fried or simmered in a sweet soy sauce-based marinade. A flavor loved by all ages.

Korea's representative distilled spirit. Its clear and clean taste pairs well with pork belly or raw fish.

A crisp and refreshing lager beer.

A clean-tasting rice wine. Byeolbit Chung Ha is carbonated, making it light and sweet.

A traditional Korean rice wine (Makgeolli). It is savory and sweet with a refreshing carbonation.

Carbonated beverage.

White rice.

Ramen noodles to add to stews.