We marinate lean beef according to the rules of Korean cooking in various vegetable and fruit chunks and juices whose aromatic acidity makes the meat tender and delicate.
The original marinated beef
We serve the original, slightly sweet, marinated beef with mushrooms, leek, onion, vegetable strips and glass noodles, You and your companions fry the meal just as you want to yourself on the table grill while enjoying the Korean food culture with the accompanying banchan. Order additional kinds of meat for more variety.
Bulgogi beef mild
The literal translation for bulgogi is fire meat, because the meat is prepared on an open flame. The slightly sweet, marinated beef is cooked within a delicately flavorful broth at a grill on the table. The beef strips are eaten together with rice and sides using chopsticks or rolled up in a lettuce leaf and eaten with your fingers in one bite. The crunchy lettuce together with the warm rice and tenderly cooked beef is a true spectacle for your palate.
So Gochu Garu Bulgogi
Bulgogi beef spicy
Marinated beef strips, seasoned with chili flakes offer a savory, pleasant spiciness. You cook the beef strips on the table grill by consistently pouring broth over it. You cook glass noodles and rice cake slices after the meat in the resulting flavorful and heavily reduced sauce. Gourmets finish off the remaining sauce by eating it mixed with rice with a spoon from the table grill. An experience for all senses, which can be expanded with additional kinds of meat.
Meat patty in egg
The small, round mat patties are juicy, savory and coated in egg before frying. Their name can be roughly translated as "circular coin". They are popular choices for traditional holidays and familial celebrations, but also as an appetizer, a snack or as a side to a meal with a delectable dipping sauce.
Traditional Korean rice dish
Bibimbap means "stirred rice". In a fire heated stone pot various kinds of vegetables are arranged on a serving of rice, topped with spicy, marinated beef and covered by a fried egg. The finished, crackling dish is then seasoned with chili paste by the patron and thoroughly mixed. Bibimbap tastes best when it has taken on a light red color from the chili paste.
Hint: Bibimbap is always eaten with a spoon and not chopsticks in Korea.