Lak Hee Oak Seocho Gyodae Yeok Branch

It is not boiled. To preserve the original taste of the meat without losing it to the broth, high-quality domestic pork is steamed using only the moisture of the meat itself. It is served with radish kimchi, white kimchi, and aged red kimchi alongside beef broth.

It combines beef brisket broth, refreshing dongchimi (radish water kimchi) broth, and onion and pear juice that are good for digestion. It uses high-quality suyeon noodles, resulting in a chewy and elastic texture.

The original of Hanwoo sirloin bulgogi is Rakheeok. It is on a different level compared to regular bulgogi that uses foreleg meat. The seasoning and aging time have been restrained to preserve the original flavor of the meat.

We use sea urchins harvested by divers in Guryongpo. Imported ones have issues with chemical treatment, but domestic ones are fresh and delicious. In summer, we offer purple sea urchins, and in winter, we provide black sea urchins.

This dish features chewy and tender boiled octopus served with minari (water celery), dipping sauce, and oil sauce.

This is a pancake made with Australian grass-fed beef tenderloin. (GMO-Free, organic, high omega-3 certified) It is served with spicy and savory sliced green onion salad.

Only uses Korean beef. Sliced thinly at 0.2mm, it is tender and not tough, and pineapple juice is used instead of sugar in the seasoning. It is served with a sweet and spicy chive salad.

We use Australian grass-fed veal tenderloin. Being veal, it is small in size and has a fine grain, making it surprisingly tender. (GMO-Free, Organic, High Omega-3 Certified) You can enjoy it dipped in Taean sea salt.

Recommended for those who drink a lot, as the sticky mucus of the horse protects the organs. This is a cool and healthy salad with crunchy shredded horse and the sharp taste of wasabi soy sauce.

Thick abalone is steamed fragrant and is moist and chewy. (Medium 50,000 won / Large 80,000 won)

The red flesh of the abalone from Manjaedo, which is enjoyed three meals a day, has a clam flavor, while the black bristles taste like crab. Abalone is a high-end ingredient in Spain. You can boast that you have tried abalone when you visit Spain.

It must be fresh to be diced. Freshly diced Korean beef is mixed with whole peppercorns used by Michelin 3-star chefs and a restrained seasoning.

A salad mixed with flavorful grilled scallops and Korean-style seasoning, topped with sliced chestnuts and jujubes. This salad features an interesting texture contrast between the chewy scallops and the crunchy salad.

A mixture of high-quality Korean beef sirloin and pork, hand-minced to create a chewy texture. Seasoned with Cambodian organic pepper, used by Michelin 3-star chefs.

We use traditionally aged fermented soybean paste. This fermented soybean paste is a part of our tradition that almost disappeared during the Japanese colonial period. After 3 years of fermentation, urushiol, which is an allergenic component, disappears, making it safe.