Shingonjiam Beef Head Soup Main Branch

A rich soup made by simmering beef head meat and bones for a long time. The chewy head meat and savory broth combine to make a hearty meal. Add salt or spicy sauce to your preference.

A nourishing dish made by boiling the knee cartilage area of beef. The broth is rich and milky, and the knee cartilage has a chewy and soft texture.

A nutritious dish made by simmering beef tail bones for a long time. The broth is light and savory, and the meat attached to the bones is delicious to peel off and eat.

This is boiled beef head meat. It's a great side dish to enjoy the chewy texture of the skin and the tenderness of the meat at the same time.

Tenderly boiled beef head meat. Rich in collagen, it has a chewy and savory texture. It's best enjoyed warm with a dipping sauce as a side dish for drinks.

A bowl of white rice.

Noodle side dish to add to the soup.

A clear and clean tasting rice wine. It is characterized by a smooth finish and a subtle aroma.

Korea's representative diluted distilled spirit. It is clear, transparent, and characterized by its sharp taste.

A crisp and refreshing lager beer.

A traditional Korean rice wine. It is characterized by its sweet and savory taste and smooth finish.

Carbonated drinks like Coke or Sprite.