Sinsa Hanu Jeongyuk Sikdang 신사한우정육식당

Korean hanwoo beef, butchered in-house, is chosen by cut and weight and grilled over charcoal, with the meat order and table setting handled separately. An assortment platter lays out cuts of differing fat and grain side by side, and al-deungsim stands out for its thick contrast of lean and fat. Afterward, chadol doenjang jjigae, a soybean-paste stew with brisket and tofu, carries on with rice, or yukhoe naengmyeon tops cold noodles with seasoned raw beef.