Agungi Brazier Grill

This dish is created by meeting the highest grade domestic female pork belly that has been aged for 7 weeks with 25 secret seasonings unique to Agungyi. It is recommended as a representative menu with a completely different taste from the commonly encountered red pepper paste pork belly.

Handmade in the home of chicken galbi, Chuncheon, using only domestic chicken legs shaped into chicken galbi without freezing, and served to guests with the secret sauce of Agungyi for the best taste.

You can taste the original chicken galbi that is grilled over charcoal from start to finish, not just giving a simple fire taste.

This menu is made by thinly slicing sirloin, marinating it with a secret stove sauce, and grilling it directly over charcoal. It is a dish that can be enjoyed by people of all ages.

Marinated with secret seasoning, this beef intestine is from the 4th stomach of the cow, offering a completely different taste from tripe, large intestines, lamb, and pork intestines.

Unlike the seasoned pork rind that people usually enjoy, 'Old-fashioned Pork Rind' from Agungi is made from fresh pork rind, grilled over Yangpyeong charcoal for a more savory and nutty flavor.

This is the real 'pork belly' that is vacuum-packed within 3 days after slaughter using only domestic female pigs and delivered directly to the hearth.

This menu consists of grade 1 pork neck, which is vacuum-packed within 3 days after slaughter using only domestic female pigs, and grilled over charcoal after sprinkling coarse salt (sea salt) on it.

Made with the highest grade of imported beef, known for its chewy texture and rich flavor, it is considered the best value for money meat. It is recommended to lightly dip it in salt instead of oil for a more delicious taste.

A premium menu from Agungyi that is only available for pre-order, made with high-grade domestic Hanwoo beef. It is worth the value without needing detailed explanation.

Made with kimchi that reflects the sincerity of a mother's homemade kimchi and domestic fresh pork belly. After grilling the meat dishes with broth boiled three times for a richer flavor, it is a representative stew menu that helps to reduce the greasiness.

Made with mother's kimchi, which was pickled directly in the fireplace, and domestic fresh mackerel adding the unique protein-rich taste of mackerel.

This is a spicy tofu stew made by directly roasting oil and red pepper powder at the same time as ordering, not using pre-made chili oil, and boiling it spicy with uncooked pork and tofu.

Not only made with simple soybean paste and vegetables, but also with the secret recipe of Agungi, adding flavorful soybean paste to the basic vegetable broth, then adding the unique broth of soybean paste stew, putting in fresh beef brisket, creating a deep and rich stew menu.