A butcher shop in Majang-dong, Seoul, selling hanwoo beef aged 30 to 50 days by water aging or wet aging. Buyers grill the cut at a nearby partner restaurant, which charges a per-person table fee.
Highlights
- Water-aged and wet-aged hanwoo
- Skirt steak, hanger steak, tenderloin
- Owner advises on cuts
Good to know
- Table fee of about 8,000 won per person
- English spoken at the counter
