A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.
The rich, juicy essence and marbling of thick-cut Hanwoo two-horn ribeye meets a tangy homemade truffle sauce that cuts through the fattiness.
A rich and savory beef mushroom jjigae with a soy sauce base, no complicated stock preparation required.
A spicy hot pot dish with fresh mushrooms, vegetables, and beef in a spicy broth, enjoyed like shabu-shabu.
