Beef Brisket

It is a type of brisket, and among them, the brisket point is marbled. In addition, this fat is a hard fat among the fat as the interstitial fat. In other words, chadolbagi is a particularly tough part among beef parts. If you eat it with bulgogi, it's delicious. Especially, it goes well with kimchi jjigae, and since kimchi jjigae cooks the soft marbled bulgogi, the two go well together.

Beef Tongue

Roasting is a term referring to food that has been cooked over an open fire. It usually means grilled beef or pork, but it also includes fish or vegetables, such as grilled eel and grilled deodeok (ox tongue is the tongue of a cow. It has a soft tissue and a lot of fat, and contains up to 72% of calories). Some countries, including Canada, export significant amounts of beef tongue)

Boneless Kalbi Beef

It is a type of beef part used for galbijjim, grilled steak, galbitang, etc. It literally means the rib bone of a cow and the flesh around it. It is said that in the old days, there was even grilled ribs called seolsanggari. There is a theory that this is the beginning of beef ribs. It is said that grilling meat outside on a snowy day, placing the grilled meat on top of the snow to make it shrink, and then grilling it again will make the meat tender.

Boneless Rib

As a kind of meat dish, it is called jumulleok because it is made by kneading (mixing) meat with seasoning. It is said that in the early 1970s, when a grandmother in a restaurant in Mapo Naru, Seoul ran out of pre-marinated meat, she was in a hurry to knead the meat with her hands, seasoned it on the spot, and served it to her guests.

Bulgogi

Bulgogi is a Korean meat dish. It is a dish made by slicing lean meat such as beef, seasoning it, and then grilling it over an open fire. It is considered one of the national dishes of Korea. Maekjeok (貊炙), a roasted meat in Goguryeo, was forgotten under the influence of Buddhism, but at the end of the Goryeo Dynasty, it was revived as Seolyameok (雪夜覓) as it began to eat meat again under the influence of the Mongol Empire. It seems to lead to bulgogi.

Galbi Beef Rib (Full)

Galbi, is a Korean dish made by grilling beef or pork ribs. Cow ribs with a soft texture that are easy to eat. The published in 1938 explains ‘galbi’ as an abbreviation of ‘galbitdae’ and treats ‘gari’ as a synonym for ‘galbi’. In the end, 'Gari' meant 'ribs' in modern Korean, and 'galbi' meant something eaten for food. As 'Gari' disappeared, a compound word called 'ribs' was created to distinguish it from 'galbi' eaten for food. seems to have given

Galbi Beef Rib (Half)

Galbi, is a Korean dish made by grilling beef or pork ribs. Cow ribs with a soft texture that are easy to eat. The published in 1938 explains ‘galbi’ as an abbreviation of ‘galbitdae’ and treats ‘gari’ as a synonym for ‘galbi’. In the end, 'Gari' meant 'ribs' in modern Korean, and 'galbi' meant something eaten for food. As 'Gari' disappeared, a compound word called 'ribs' was created to distinguish it from 'galbi' eaten for food. seems to have given

Hand Sliced Prime Rib

Galbi deotsal is a spiral-shaped piece of beef that wraps around the rib eye from the cow's rib eye. This meat is called shrimp meat because it resembles a curved shrimp in shape. It is said to be the most delicious meat in Rib Eye, and is also called flower meat.

LA Galbi

LA Galbi are a type of grilled beef short ribs in Korea and are sometimes made with pork ribs. However, most are made with beef ribs. There are several theories about the origin of the name LA Galbi. The most popular theory is that the first generation of Korean Americans who settled in Los Angeles in the 20th century were unfamiliar with the common American carnivorous culture of grilled, raw beef steaks as a staple food, and because of the poor economic situation, they were looking for a meat that could be eaten as a side dish for rice at an affordable price and in line with the Korean beef consumption culture. Originally, to produce beef short ribs that could be marinated and grilled in the Korean style, the ribs would have to be cut into pieces and then manually scooped out with a knife, but in the U.S., where labor is expensive, the labor costs would be so high that the ribs would be bigger than the stomach, making them unaffordable for the pocketbooks of Koreans. So, while searching for cheaper meat, butchers discovered the flanken-style cut, which is a type of cut that can be sliced and served immediately with a cutter instead of a knife, and applied a recipe that can be eaten like Korean seasoned ribs, and this style of beef short ribs became popular among the first generation of Korean Americans in Los Angeles, and it is said that this style of beef short ribs was introduced as "LA ribs" when it was reimported to Korea.

Ribeye Steak

Dense marbling, proper meat flavor, and soft texture are all excellent roe loin and rib loin, which is a combination of Korean beef's ace shrimp meat. Because it has a strong taste and is soft enough to be eaten grilled, it is one of the three major pieces of beef along with fillet and tenderloin. In particular, in grain-fed beef fed a large amount of grain, fat is formed in each grain of the sirloin, and when heat is applied, the fat melts away, providing a silky-soft texture and rich taste.

Small Intestine

Gopchang is a dish made from the small intestines of cows or pigs. It is mainly served at food stalls or restaurants specializing in giblets, and there are foods such as stir-fried giblets and giblet hotpot. Gopchang has 141 kilocalories of energy in one small dish. It contains iron and vitamins and is a popular food among Koreans because of its unique texture.

Fresh Sliced Pork Belly

It is a grilled meat or pork belly attached to the rib part of a pig. Pork belly contains vitamin B1, protein, zinc, folic acid, phosphorus, iron and potassium. Also, the proportion of fat that forms the scaffold is larger than other parts. Enjoy the savory flavor of burning fat and the soft texture of the fat.

Pork Kalbi

It is the meat attached to a pig's ribs or its meat cooked to make it easy to eat. When grilling over charcoal, soy sauce-based seasoning is often used because it burns easily with red pepper paste, but seasoning mixed with red pepper paste is often used when grilling on an iron plate or in a frying pan.

Pork Neck

Compared to pork belly, it has a higher proportion of lean meat, so people who don't like the large amount of fat in pork belly prefer pork neck. Thanks to this, the fat percentage is relatively low, so it is quite bland when eaten boiled. It is also said that people who are on a diet with chicken breast eat it for a change of mood for a while when they are tired of the toughness of chicken breast.

Spicy Pork Belly

Korean grilled dish made by grilling pork belly. It is a favorite food of most Koreans, and because the price is not too burdensome, it is a menu that is often chosen when dining out or having a company dinner. When grilling over charcoal, soy sauce-based seasoning is often used because it burns easily with red pepper paste, but seasoning mixed with red pepper paste is often used when grilling on an iron plate or in a frying pan.

Spicy Pork Bulgogi

Food made by stir-frying pork with a red pepper paste-based marinade. Mostly pork front leg or hind leg meat is used. Depending on your taste, you can also use rump, neck, or pork belly. In Hyeon Jin-geon's novel, A Lucky Day, published in 1924, 'jeyuk' is mentioned as one of the snacks at the bar where Kim Cheom-ji met his friend Chi-sam. It is unknown whether this pork is stir-fried pork in the form we currently eat, or if it is another pork dish. However, it can be assumed that pork dishes were popular snacks for the common people even during the Japanese colonial period.

Thinly Sliced Pork Belly

It is a grilled meat or pork belly attached to the rib part of a pig. Pork belly contains vitamin B1, protein, zinc, folic acid, phosphorus, iron and potassium. Also, the proportion of fat that forms the scaffold is larger than other parts. Enjoy the savory flavor of burning fat and the soft texture of the fat.

Beef Combo

L.A Galbi + Jumulleok + Marinated Beef + Bulgogi (Beef Combo)

Pork Combo

Pork Ribs + Samgyeopsal + Gochujang Samgyeopsal + Hangjeongsal (Pork Combo)

Premium Combo

Jumulleok + marbled beef + pork ribs + pork belly + neck meat + shrimp + webfoot octopus (Premium Combo)

Baby Octopus and Pork

The seasoning includes red pepper powder, and the raw ingredients are placed on an iron plate and heated. Add live Baby octopus and pork belly and stir-fry with spicy seasoning.

Beef and Octopus

The seasoning includes red pepper powder, and the raw ingredients are placed on an iron plate and heated. Add bulgogi and octopus and stir-fry with spicy seasoning.

Octopus and Pork

The seasoning includes red pepper powder, and the raw ingredients are placed on an iron plate and heated. Add live octopus and pork belly and stir-fry with spicy seasoning.

Squid and Pork

The seasoning includes red pepper powder, and the raw ingredients are placed on an iron plate and heated. Add live Squid and pork belly and stir-fry with spicy seasoning.

Shrimp (10pcs)

The seasoning includes red pepper powder, and the raw ingredients are placed on an iron plate and heated. Add Shrimp and stir-fry with spicy seasoning.

Special Marinated Chicken

Bulgogi is a Korean meat dish. It is a food that is minced and seasoned with lean meat such as beef and chicken, and then grilled over a fire. Considered one of Korea's national dishes, chicken bulgogi is stir-fried with chicken thigh meat mixed with bulgogi seasoning.

Beef Bone Broth Soup

Seolleongtang is a soup made by boiling a cow's head, intestines, bones, feet, crucible, etc., or rice in boiled broth. It can be seen as bone soup with beef bones. FYI, gomtang does not contain beef bones. It is one of Korea's representative foods.

Beef Rib Soup

Galbi-tang is a soup made with beef ribs as the main ingredient. After simmering the ribs in boiling water for a long time, season them with soup soy sauce, salt, and other seasonings. It is also a name that raises the rank of a country. It is a dish that is boiled with more ingredients such as meat, fish, and vegetables than soup, and is eaten together with the soup and ingredients.

Hangover Soup

cheating country. It refers to soup eaten to relieve the stomach from drinking the previous day. Bone haejangguk boiled with pork bones, Seonji haejangguk boiled with seonji, and bean sprout haejangguk boiled with bean sprouts are famous nationwide.

Kimchi & Pork Stew

Kimchi Jjigae (English: Kimchi-jjigae) is one of the representative Korean dishes, and is a spicy stew with kimchi. It is the most widely known stew dish along with soybean paste stew and sundubu stew. Kimchi stew is believed to have existed at the same time as kimchi made with red pepper, Chinese cabbage, cabbage, salt, and red pepper powder appeared. It is believed to have started from the way kimchi was boiled in water to increase the amount or when raw kimchi became too sour and high in salt content. It was also introduced to court cuisine, and it is said that the court called it “Kimchi Jochi.”

Pork Rib Soup

Gamjatang is a Korean soup dish that is thick and spicy by boiling pork backbone, potatoes, beef tallow, ground perilla seeds, sesame leaves, red pepper, green onion, and garlic to make it spicy and thick. It is rich in ingredients and contains wooji, so the more you boil it, the more savory it tastes.

Soybean Paste Stew

Doenjang stew is a type of stew made by dissolving soybean paste in boiling broth and adding various ingredients such as meat, seafood, vegetables, tofu, and mushrooms. It is similar to soybean paste soup, and meat and fish are rarely put together in soybean paste stew. Depending on the season, other ingredients are also added. Also called tojangjjigae

Spicy Beef Soup

Yukgaejang is a type of soup that has a spicy taste by boiling various vegetables such as beef, bracken, and bean sprouts. It originated from Gaejangguk. Season with red pepper powder, and add pepper, salt, sugar, sesame oil, and soy sauce as seasonings.

Tofu Soup

Sundubu Jjigae is a Korean dish made with soft tofu as the main ingredient. Shellfish, meat, tofu, green onion, garlic, red pepper powder, and salt are used as secondary ingredients, but sometimes eggs, mushrooms, pepper powder, and red pepper oil are added.

Bibim Neng Myun

Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea, and is enjoyed in Korea as well. (Spicy Buckwheat Noodles with Radish, Cucumber and Half Boiled Egg)

Bibimbap

Bibimbap is a Korean rice dish. It is a food that is eaten by mixing rice with various seasonings such as meat or vegetables. In the past, it was called Bibim in the royal court. It is considered one of the national dishes of Korea.

Bibimbap (Add Beef)

Bibimbap is a Korean rice dish. It is a food that is eaten by mixing rice with various seasonings such as meat or vegetables. In the past, it was called Bibim in the royal court. It is considered one of the national dishes of Korea.

Dumpling Soup

Manduguk is a Korean soup made by boiling dumplings stuffed with minced meat and other ingredients in beef broth. In Korean court cuisine, dumpling soup was called 'byeongsi', and it was recorded as 'seokryutang' in food dimibang, which was written in the 17th century. It is mainly eaten on New Year's Day in northern regions where there is a lot of wheat.

Mool Neng Myun

Naengmyeon is one of Korea's unique cold-guksu dishes, which are boiled noodles in cold broth and topped with seasoning and garnish. It is considered one of the national dishes of the Democratic People's Republic of Korea and is enjoyed in Korea as well.

Big Steamed Egg

It is a steamed egg and is also called steamed egg.[2] It is a devilish food that makes you feel warm when you see the yellow shape that usually swells in a black earthen pot. Adding salted shrimp and steaming in an earthen pot is the standard.

Steamed Rice

Udon Noodle

Beef Bulgogi

.Bulgogi is a Korean meat dish. It is a dish made by cutting lean meat such as beef, seasoning it, and then grilling it over an open fire. Maekjeok (貊炙), a roasted meat in Goguryeo, was forgotten under the influence of Buddhism, but at the end of the Goryeo Dynasty, it was revived as Seolyameok (雪夜覓) as it began to eat meat again under the influence of the Mongol Empire. I think it leads to bulgogi

Chicken Bulgogi

Bulgogi is a Korean meat dish. It is a food that is minced and seasoned with lean meat such as beef and chicken, and then grilled over a fire. Considered one of Korea's national dishes, chicken bulgogi is stir-fried with chicken thigh meat mixed with bulgogi seasoning.