A specialist at aging Hanwoo beef. Lunch can be a simple affair with their bibimbap, where the big ball of beef tartare is torched on the outside before mixing into the rice and the vegetables.
Seoul-style bulgogi - where it's cooked with mushrooms and noodles in broth - is also a good option. Save some of the beef for the ciabatta.
Full account of lunch experience is on my blog here: https://www.diarygrowingboy.com/2024/03/50-best-and-then-some-day-2-basement.html
The beef
Aged beef tartare bibimbap (숙성육회비빔밥) - after torching but before mixing
Aged beef tartare bibimbap (숙성육회비빔밥)
Aged sirloin bulgogi (숙성 등심 불고기) - before cooking
Aged sirloin bulgogi (숙성 등심 불고기)
Aged sirloin bulgogi (숙성 등심 불고기) in ciabatta
