So delicious it bites back? Compare Changsu Hanwoo beef with melt-in-your-mouth raw beef — if you dare, come try it!

Reported by Wu Binghuan / from Korea

The Jirisan mountain area, known for gathering the essence of heaven and earth in the Republic of Korea, not only boasts beautiful landscapes and outstanding people but also offers a variety of mouthwatering delights. Among them,Changsu Hanwoo beef from Changsu County (located in the eastern part of North Jeolla Province, South Korea) is a top-tier delicacy, with low fat content and uniformly distributed marbling, earning a reputation for being “tender, sweet, and not greasy.”The high quality of Hanwoo beef is largely due toits breeding environment in the unpolluted headwaters of the Geumgang and Chomchon Rivers,which provide not only fresh air but also nutritious grasslands and naturally pure bedrock water.

▲ Premium Changsu Hanwoo beef features evenly distributed marbling, like marble or snowflake patterns. It’s recommended to eat it plain without lettuce wraps to truly experience the pure, original flavor of the beef. (Left photo / by reporter Wu Binghuan, with an on-site price equivalent to about NT$2,400; right photo / provided with assistance from Korean tourism authorities)

Compared to typical barbecue restaurants that simply serve beef, a more authentic and cost-effective way to enjoy it is tofirst visit the nearby market to pick your favorite raw beef platter,which includes options like beef ribs and dice-cut beef, then head to a restaurant offering grill service in a private room. Wait for the server to bring a variety of side dishes, your chosen raw beef, light the charcoal, and place it on the copper plate — then diners can start grilling their own meat and enjoying the feast!

▲ Prices vary by cut, with pre-sliced raw beef platters displayed in transparent refrigerators for customers to choose on-site; those labeled “1++ grade” represent the highest quality beef. (Photo / by reporter Wu Binghuan)

▲ Some barbecue restaurants have ajummas (Korean aunties) helping with the grilling, but the fun of grilling in a private room lies in selecting and cooking the beef yourself. It’s also more private for gatherings with friends (though you might end up fighting over tongs and scissors or teasing each other over burnt premium beef). (Photo / by reporter Wu Binghuan)

When grilling, use the heat of the copper plate to evenly warm the meat slices. The juices released can be stir-fried with kimchi, raw onions, and garlic — the slightly warm, tangy-spicy kimchi, caramelized onions, and garlic are all delicious. Switching to a copper mesh grill allows the charcoal heat to draw out excess fat from the beef, which drips onto the charcoal and creates a sudden burst of flames, achieving quick grilling results.The outer layer of the beef cooks quickly, offering a slightly crispy texture and smoky aroma, while perfectly sealing in the tender interior and sweet beef flavor. Each bite of Hanwoo beef delivers a rich, mellow taste that’s so good it almost makes you swallow your tongue!

▲ Spending big on premium Hanwoo beef but still ending up with tough meat? Don’t blame the innocent cow — you might just not know how to grill it properly. Learn these pro grilling tips: be patient, don’t mind the effort, flip repeatedly, avoid overcooking, and once the raw slices change color on both sides, quickly cut them into smaller pieces so the middle can cook through, ensuring evenness. Then enjoy the lightly charred, juicy premium Hanwoo beef. Remember, fully cooking the beef will make it tough!

Raw beef salad (also called yukhoe, or “meat slices”) is another legendary dish.It requires slicing premium fresh beef thinly and seasoning it with chili paste, vinegar, sesame oil, sugar, and other condiments, along with fruits like apple and pear, then fermenting it for three days before eating (preparation methods vary by restaurant). Surprisingly,when you take a bite, the raw beef bursts with a “juicy” sensation — not only is the meat tender with sweet juices, but it’s also completely free of any raw meat gaminess. The rich texture, paired with the aroma of sesame, is sweet and elegant. It’s truly “a cow that brings happiness!”

▲ The freshly served “raw beef salad” is strikingly red and visually appealing, but hearing it’s “raw beef” makes many hesitant. Among our group, only the reporters dared to try a bite for the sake of accurate reporting. To our surprise, the original flavor of the fresh beef, the subtle sweetness of the fat, and the aroma of sesame oil exploded in our mouths, earning exclamations and prompting everyone to dig in!

After enjoying grilled Hanwoo beef, order a bowl of naengmyeon (cold noodles),a traditional Korean way to dine.The chewy, springy fine noodles paired with a cool, refreshing broth not onlysoothe the taste buds on your tongue but also help eliminate the heat from the barbecue.When eating cold noodles, remember to start with the egg — the yolk helps protect the stomach lining and prevents the cold buckwheat noodles and chilled broth from upsetting your stomach.

▲ Korean cold noodles come in two types: dry mixed (Hamhung-style) and water-based (Pyongyang-style). Dry mixed noodles usually come pre-seasoned with sugar, vinegar, and chili paste, while water-based ones come with mustard sauce for you to add yourself. (Photo / by reporter Wu Binghuan)

[Restaurant Info] Changsu Hanwoo Premium Beef Gallery
Mantian Changsu Hanwoo Specialty Store:
Address: 11 SiJang Road, Changsu-eup, Changsu County
Phone: +82-063-351-5757
Price List: Prices vary by beef cut. For details, please refer to the attached image.
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