Samjeong 삼정

Open since 1985 and now run by the second generation, the restaurant dry-ages hanwoo beef in open air for three to six weeks or more. Aged sirloin and tenderloin are the core of the menu; add salchisal (chuck flap) or chimasal (flank) and the differences in grain and fat between cuts become obvious. Staff do the grilling at the table, and yukhoe, seasoned raw beef, fills the gaps between rounds.