Meat & Gift Sets

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Woode Galbi is cut along the bone, preserving a long, thick segment of the rib meat with the bone still attached. This "English cut" style allows for a more substantial piece of meat, often resembling a "tomahawk" steak in appearance due to the exposed bone.

​Indulge in a comprehensive exploration of popular Korean pork dishes with our Pork Feast Set Menu (Thin & Thick sliced pork belly, Pork jowl and Collar butt. This carefully curated selection is designed to offer a diverse and satisfying experience of different preparations of high-quality pork, perfect for sharing.

Yukhoe is a popular and traditional Korean dish featuring finely julienned or minced raw beef. It's a true delicacy, prized for its fresh texture and savory flavor. The beef used for Yukhoe is typically a very lean cut, such as tenderloin or top round, that is exceptionally fresh and of high quality to ensure safety and taste.

Kkot-galbisal (꽃갈비살) is a highly prized cut of boneless beef short rib in Korean cuisine, specifically chosen for Korean barbecue. The name "Kkot-galbisal" literally translates to "flower rib meat," which refers to its beautiful, intricate marbling that resembles flower petals.

Chadolbagi is a popular cut of beef in Korean cuisine, specifically referring to the brisket point, which is the thin, fatty front portion of the beef brisket. We hand rolled this meat for the presentation