Yuk Gap Sikdang

The most delicious part of the special cuts of beef, known as the anchangsal. It is mixed with the restaurant's special sauce just before serving.

"Rich in meat juice and tenderness" Recommended for those who want to experience the original taste of beef.

LA galbi marinated in a special sauce unique to Yukgak Restaurant, bringing back memories.

"Not all Wagyu is the same" Yukgab's sirloin uses only Black Label Wagyu, which comes from only 7 out of 100 Wagyu cattle.

"Thin but strong" This summarizes the original Wagyu brisket.

Premium pork belly selected from the finest domestic sows, aged through Yukgap Restaurant's maturation process.

This is not beef rib meat; it is pork rib meat. You can experience the soft taste of pork jowl and the chewy taste of pork skirt at the same time.

Iberico pigs raised on acorns They contain a lot of oleic acid, earning them the nickname 'walking olive trees.'

A hidden gem of Yukgak Restaurant that you won't forget once you taste it!!! We added seasoning to the chewy pork neck meat instead of the dry rib meat.

The collaboration of the rich and tender flavor of fresh beef with aged pear and sesame salt!!!

Special herbal cold noodles in icy broth ~ Eating it with marinated ribs creates a fantastic uppercut!!

Experience the simple taste of home with anchovy noodle soup, a special dish made by mom, featuring thin noodles and seaweed harmoniously combined in a carefully brewed anchovy broth.

A representative dessert of Yukgabsikdang, featuring moist noodles combined with crunchy and refreshing young radish kimchi and lettuce, with a sweet and sour flavor.

Free soybean paste stew is provided per table with the first order of steamed rice.