Primium Korean Dining for Large Groups

A flavorful cut of pork featuring an ideal balance of lean meat and fat, providing a chewy and juicy texture.

A premium cut of beef known for its delicate marbling, offering an exceptionally tender texture and rich flavor.

An exquisite selection of various cuts of top-tier Korean native beef, showcasing rich juiciness and flavor.

The beef sirloin is a popular cut for grilling. In particular, rib eye is known as the part of beef loin with the juiciest and most savory flavor.

Grilled boneless galbi refer to the sirloin part of beef ribs. The meat is marinated or simply salted and grilled

Fresh eel glazed with savory or spicy sauce and grilled over fire, known as a popular stamina-boosting dish.

Pork belly, which is beneath the sirloin, is fatty and tender and is one of the favorite pork cuts among Koreans. Grill pork belly on a hot grill plate and eat the meat with red chili and soybean paste or sesame oil with salt.

The pork neck, hangjeongsal, refers to pork cut from the neck to the shoulder. Only 200 grams of pork neck is produced from a pig

A classic Korean stew made by simmering well-aged sour kimchi with pork, tofu, and vegetables in a spicy broth.

Warm rice topped with colorful seasoned vegetables, meat, and chili paste, served in a sizzling stone pot.

A hearty stew cooked with ham, sausages, baked beans, ramen noodles, and vegetables in a spicy savory broth.

A delicious hot pot featuring a sweet and spicy combination of chewy squid and flavorful pork belly.

Thinly sliced tender beef simmered with glass noodles, mushrooms, and vegetables in a sweet savory broth.

You can enjoy the rich taste of galbi (beef short ribs) and the chewy texture of octopus alike. The galbi and octopus soup is an energy-boosting dish enjoyed during summer

A clear, rich soup simmered for hours with tender beef short ribs and radish for a deeply comforting flavor.

Young chicken is stuffed with sweet rice, garlic, jujube, and ginseng then simmered in water. Ginseng chicken soup is chosen by many foreign visitors as one of their favorite Korean foods. Add some salt before eating the soup and bone the meat and enjoy it with a bit of salt. The soup is a popular energy boosting food for summer.

Brisket is attached to the brisket area starting from the chest to the lower belly area and has a yellow whitish fat

A satisfying soup made with tender beef and nutrient-rich dried cabbage simmered in a hearty, flavorful broth.

Various kinds of mushrooms including oyster mushrooms, golden oak mushrooms and pine mushrooms, as well as beef and other vegetables are boiled in an anchovy broth. This mushroom hot pot boasts a refreshing and mild broth.

Pork shoulder meat is thickly sliced, marinated with a soy sauce.

This dish includes boiled pork backbone braised with various vegetables and a marinade. Depending on the recipe, spicy soy sauce marinade or spicy red chili paste goes in as well.

Mandu hot pot is a hearty Korean hot pot simmered with Korean dumplings, kimchi cabbage, green onions, mushrooms, and bean curd in a clear, savory broth made from anchovies, kelp, and beef brisket.

Chewy buckwheat noodles served in an ice-cold, refreshing beef broth, topped with sliced meat and vegetables.

Chewy buckwheat noodles tossed in a tangy and spicy red pepper sauce, served with fresh vegetable toppings.

Raw beef is seasoned with various ingredients. Usually, beef round is used. Sauce is made with soy sauce, green onions, minced garlic, sesame salt, and sugar.

Fresh, unmarinated cuts of premium Korean raw beef sliced thinly and served with a savory dipping sauce.

Braised chicken was created in Andong, Gyeongsangbuk-do. Boiled chicken and vegetables are seasoned and braised. The meat is lean and has a mild taste.

This dish is made by filling a pumpkin with duck meat and vegetables. A pumpkin pulp is scraped out to make a hole, and the smoked duck, onions, mushrooms, potatoes, garlic, and bell peppers are stuffed in. Then it is topped with cheese and steamed.

Seafood and green onion pancake is made by mixing flour and water to form a batter, then adding green onions and seafood before cooking it in a pan. Common seafood ingredients include squid, shrimp, and mussels. A generous amount of vegetable oil is used to cook the batter, creating a crispy edge while keeping the inside soft, offering a variety of textures.

Crab is cut into pieces and aged in boiled soybean sauce. The unique sweet-savory flavor of crab creates a harmony with the salty sauce. The dish is commonly served with a bowl of rice, and Koreans enjoying putting rice in the crab shell and mixing rice with the sauce.