Gyeongju Cheonnyeon Hanu Bomun Premium Hall (경주천년한우 보문명품관)

Tzuyang’s reviewHighly recommended

“14 cuts of hanu including salchisal and kkotsal are rich in beef flavor and tender”

• Salchisal (chuck flap tail)BestSoft like pudding and melts in your mouth
• Buchaesal (oyster blade)Far tastier than expected, top quality
• Kkotsal (marbled ribeye)Heavenly taste, even better than salchisal

Atmosphere

A restaurant attached to a butcher shop

Service

The owner greeted them personally and packed up the leftover meat

Good for

A meat gathering where you want to try many cuts

Tips

• Dip each cut in salt and wasabi
• Wrap the salchisal in myeongi namul (pickled mountain greens) to cut the richness
• The ansim can be eaten raw like yukhoe (Korean beef tartare)