Jayangdwaejisan-Eob

A rare part that can only yield about 300g per animal, also known as 'Cheon-gyeop-sal', featuring a chewy texture and marbling.

Known as the representative of pork, it is served at an optimal thickness of 23mm for juiciness and texture.

A rich broth made from pork bones, combined with flavorful kimchi and meat. The stew is finished by mixing in rice.

A part between the loin and the skin, characterized by a harmonious balance of moderate fat, rich in juiciness, and boasting a tender texture.

The part located between the diaphragm and the ribs, which has less fat and a rich meaty aroma.

Rich in high-quality protein, this cut has a good flavor and tender texture due to its moderate fat content.

Rich in collagen, it is good for skin health and is a chewy and tender side dish.

Steamed eggs made with cheese, corn, and a secret sauce

When eaten with special cuts of Korean pork, you can experience a maximized taste that is the best combination.

This is a type of makgeolli served as an appetizer to stimulate the appetite before a meal, and it is provided in a 250ml serving when ordered.