Sageori Gogi Jip

A hearty broth like a tonic, made with the finest beef ribs, brewed with care, served in a mountain-like portion, a royal galbitang

A cut of meat where the upper part is removed from the ribeye bone, after removing the bone from ribs 2 to 5

Selected from the finest sirloin, the most tender part, and aged in a wet environment, known for its gentle melting tenderness

The first stomach of a cow with a crispy and crunchy texture. Rich in protein and calcium, it is a good food for recovering energy.

The part where only the meat between the ribs is separated

A limited edition cut of ribeye cap and sirloin cap aged and seasoned with steak seasoning

Salted omasum of Hanwoo beef aged in special secret sauce, allowing you to taste the unique meat aroma and juiciness of the omasum

Fresh yukhoe mixed with plenty of homemade bibimbap sauce