Gorangsikdang

With the delicate touch of a craftsman, it is marinated for 48 hours with a secret seasoning, resulting in a tender and deep flavor.

Domestic Korean pork that has been aged underwater for more than 14 days, resulting in tender lean meat and chewy fat.

Korean pork that has been aged underwater for more than 14 days, resulting in tender lean meat and chewy fat.

Domestic Korean pork that has been aged underwater for more than 14 days, resulting in tender lean meat and chewy fat.

Domestic pork that has been sous vide for more than 14 days, resulting in tender lean meat and chewy fat.

The highest quality cut among ribs numbered 6 to 8, with delicate marbling spread between the lean meat, making it the most tender.

You can experience a deep flavor by making the broth with ingredients such as green onion roots, dried pollock, barley shrimp, and kelp.

Ham, kimchi, yogurt, and seaweed (if the table is small, they will be served individually; if only steamed rice is ordered, it costs 1000 won)

Made with the secret sauce of Gorang Restaurant. (A little spicy)

We offer cold noodles that taste best when enjoyed with grilled meat.