Susan Hanhanok Bangwaldan main store

We do not handle meat that is not freshly slaughtered. Served with chunks that have been aged at low temperatures for 72 hours.

A special menu unique to Susanghanok, featuring grilled cuttlefish, abalone, shrimp, and clams cooked in a high-temperature oven at 500 degrees Celsius.

Mackerel grilled in a 500-degree oven is different. It is crispy on the outside and moist on the inside due to the high heat.

The 1++ Yukjeon and the bouncy shrimp pancake will fill your mouth with the flavors of meat and the sea.

Mungtigi Yukhoe made with Mungtigi meat, sold only in three places nationwide. The ingredients are quickly sold out.

The deep tenderness of Banwoldang Yukhoe Mari, created at the request of customers who said it was so delicious that it should be made a menu item.

A signature stew that Koreans love the most. When you're unsure about what to eat, it's a worry-free choice with top-notch value and taste.

23 years of fermentation research on kimchi, the rich broth provides a comforting and hearty meal for Koreans!

1++ no.9 Tteokbokki made with domestic beef Carefully selected for its authentic taste after over 100 tests!!!

Banwoldang shrimp jeon, aged at low temperature with a special sauce for 24 hours, resulting in a chewy texture.

It's not just any yukjeon. Experience the soft taste of yukjeon made with 1++ Hanwoo beef.

Grilled abalone, a treasure of the sea, at 500 degrees Celsius, boasts a Chanel-level texture.

A colorful composition, the grilled scallops that showcase this flavor are cooked in a 500-degree oven!