Gapyeong Haejangguk Naedong Main Branch

Hangover soup made with Hanwoo beef (25% mixed with New Zealand beef) and brisket. A representative menu. Top selling item.

A beef soup made by boiling Hanwoo beef brisket and ribs for 3 hours, then finely shredding the meat by hand in a light broth.

A spicy soup with a mix of premium beef intestines and tripe

Hangover soup with ox blood and perilla leaves. Contains bean sprouts.

A hot pot dish made with hanwoo intestines and hanwoo large intestines. It is a combination of three types of intestines (not Australian beef) and cannot be sold for takeout.

Korean beef (seasoned with red pepper paste)

Beef bone broth with assorted bones, finely shredded beef brisket and ribeye. Not available for takeout.

A clear broth made with premium Hanwoo beef bones and lamb