Mukdori Saenggogi

In Daegu, raw beef is called raw beef or chopped beef. It is the highest quality tenderloin that is only slaughtered on weekdays. Try the raw beef on Saturdays and public holidays.

Try the finest tenderloin of Mukdol-i Sanggo-gi finely chopped and marinated in a special sauce, served with pear.

In Daegu, it is called raw meat or muntigi. It is the highest quality udun meat that is slaughtered only on weekdays; on Saturdays and holidays, try yuksashimi.

Try the finely chopped top round beef of Mookdoli Sanggo-gi marinated in a special sauce, served with pear.

Recommended hearty menu for those who want to taste both fresh beef tartare and yukhoe.

Yangji Head: Grilled on the spot with the muscle part of the brisket & Odrigi: Perfect for drinking snacks grilled together with the cow's tendons.

A spicy and sweet taste with beef, intestines, large intestines, and lamb.

After enjoying raw beef and yukhoe, beef tempura is very hearty and delicious.

Dried pollack is called 'namakseu'.

Yukjeon is a dish where thinly sliced beef sirloin is grilled flat and thick.