Baekkopjip

The finest quality ribeye, tenderloin, skirt steak, and brisket of the day. Recommended cuts by the manager.

Hanwoo assorted cuts. Tenderloin, flank, sirloin, and loin.

Korean beef assortment. Tenderloin, flank, sirloin, and loin.

A precious part that weighs only 3-4 kilograms from one cow

A cut with excellent snowflake-like marbling

The richness and tenderness are perfectly balanced, and the texture is exquisite.

Low in fat, high in protein, and a tender cut

The best part known for its rich flavor, also called Eobjin Sal

A representative cut known for its chewiness and richness

A spicy soup made with beef tripe, cooked using a secret recipe unique to the restaurant.

Traditional soup made with domestically sourced Hanwoo beef and boiled leafy greens.