Chilgapsan Cheongjeong Hanwoo Town 칠갑산청정한우타운

Chilgapsan Cheongjeong Hanwoo Town is a butcher-style Hanwoo restaurant in Bibong-myeon, Cheongyang-gun, operated by Hwaseong Nonghyup. Cheongyang County, the cooperative, and local cattle farmers established the facility in 2013 to connect locally raised beef with a retail meat counter and dining room. Refrigerated cases near the entrance hold packaged cuts labeled by grade, section, and weight. Tenderloin appears as a rounded lean cut with little visible fat. Tosisal, or hanging tender, is flatter and dark red, while neukgansal consists of long strips removed from between the ribs. Each sealed pack moves from the meat case to a table fitted with a charcoal brazier and wire grate. Thick tenderloin can be browned on several faces before cutting, while the flatter hanging tender and rib-finger strips expose a different area to the charcoal. Cylinders of garaetteok also cook on an open part of the grate until their white surface expands and browns. Small side dishes include seasoned chives, pickled cucumber, potato salad, and a bean-sprout vegetable salad. Sesame oil, soy sauce, salt, and pepper are kept as separate seasonings for raw and grilled beef. The uncooked menu includes yukhoe and yuk-sashimi. Yukhoe uses thin strips of beef bound with seasoning, whereas yuk-sashimi spreads wider, unseasoned slices across a plate. Yukhoe-bibimbap places rice, raw beef, vegetables, and red seasoning in one bowl. Several cooked dishes use Cheongyang ingredients and different beef preparations. Gugija Hanwoo soup adds local goji berries to a beef broth, and the gugija mushroom bulgogi hotpot cooks seasoned beef and mushrooms in a shared pot. Hanwoo ox-foot soup uses a broth drawn from cattle feet. Beef-bone and dried-cabbage hangover soup adds softened outer cabbage leaves to a pale stock, while ttukbulgogi simmers seasoned beef in a heated earthenware bowl. Hamheung mul-naengmyeon and bibim-naengmyeon are also listed with an option that adds slices of boiled Hanwoo on a separate plate. The rice is Cheongyang Hyangjinju rice sold under the Chilgapmaru regional label. The interior has a broad hall of charcoal-grill tables and enclosed rooms divided by walls. Packaged beef remains visible at the butcher counter before the same cut is opened and cooked over charcoal in the dining section.