Gwangmyung Daejangjip Cheongju Hyoksin Branch

A very small cut that yields 400g from one cow, this area has rich marbling due to low activity.

This is a premium brisket that is rich in flavor, made from the fatty meat attached to the center of the Hanwoo chuck rib.

A set menu that combines large intestine and special large intestine, allowing you to experience both a rich flavor and a chewy, crunchy texture.

This is a menu that includes a variety of grilled items. An additional 2,000 won will be charged if changed to Korean beef intestines.

This part contains a lot of fat from the large intestine of the cow, allowing you to enjoy a rich and chewy texture.

This is the first stomach part of the cow, which has almost no fat and is known for its chewy and crunchy texture.

This part contains a moderate amount of fat in the small intestine of the cow, making it rich in flavor.

This is a part of the cow's small intestine that is rich in flavor and has a lot of fat, providing a rich and clean taste.

This is the last part of the cow's stomach, known for its chewy texture and rich umami flavor that intensifies the more you chew.

This is a high-protein food from the heart area of the cow, which has a texture similar to beef and is also a good part for a diet.

It is the diaphragm area between the ribs of a cow, where you can enjoy a low-fat and tender texture.

A soup dish that contains various vegetables and noodles, allowing you to experience a deep and rich broth flavor.

A soup dish that contains various vegetables and intestines, allowing you to experience a deep and rich broth flavor.

This is a fried rice dish made with special lamb, stir-fried kimchi, and a special gochujang sauce, recommended as a meal substitute.

A rice bowl made with small large intestines and various vegetables, topped with a special rice bowl sauce, recommended as a meal substitute.