South Korea · 2 cities
Hanwoo, Korea's native cattle breed, is graded from 1++ down to 3, and 1++ beef is prized for its marbling. Seoul has hanwoo grill houses, Western-style dry-aged steakhouses and butchers selling cuts by grade.
Beef to know
1++ is the highest quality grade, followed by 1+, 1, 2 and 3; menus and labels show the grade.
Restaurants must show the origin of their beef, so menus say whether it is hanwoo or imported.
Butchers price hanwoo by grade and cut, so the same cut can vary a lot in price.
Cities
Directory · South Korea
18 steakhouses and 6 butchers and suppliers. Filter by city, cut and service.
We only list businesses verified against public sources. Cities without listings are still being checked.
Steakhouse
Hanwoo steakhouse in the basement of the Paradise Hotel, the Busan outpost of the Majang-market butcher family behind Born and Bred in Seoul.
Steakhouse
Steak and seafood grill on the 32nd floor of Park Hyatt Busan with an open charcoal-grill kitchen and views over Haeundae and Gwangan Bridge.
Steakhouse
Long-running Hanwoo beef house near Haeundae Beach that serves only 1++ grade beef, including a 200 g Hanwoo steak sirloin, sirloin and rib cuts grilled at the table.
Steakhouse
Hanwoo beef restaurant on the Haeundae beachfront where staff grill sirloin and other premium cuts at the table.
Steakhouse
Ocean-view steak restaurant overlooking Gwangalli Beach and Gwangan Bridge that serves 1++ Hanwoo striploin and tenderloin aged in-house for about three weeks,…
Steakhouse
Brazilian churrascaria next to Haeundae Station serving unlimited skewered grilled meats, including sirloin, rib eye and skirt cuts, with a salad bar.
Steakhouse
Busan branch of a Korean chain that follows the style of Tokyo's Rivera steakhouse, serving ribeye and hanwoo steaks rare on a sizzling iron plate to finish at the table.
Steakhouse
Premium hanwoo grill in Centum City built around 1++ T-bone steaks dry- or wet-aged for about 40 days, alongside tenderloin, ribeye and other prime cuts grilled at the…
Butcher & supplier
Aged-meat butcher near Jangsan Station that dry-, wet- and water-ages 1++ hanwoo and sells steak cuts, camping cuts such as tomahawk and T-bone, and gift sets.
Butcher & supplier
Father-and-son hanwoo butcher in Myeongji selling 1++(9) unbred-heifer hanwoo, with steak and grilling cuts trimmed to the customer's preferred thickness.
Steakhouse
Multi-floor hanwoo restaurant next to the Majang-dong meat market, with an owner raised in the market's meat trade.
Steakhouse
American-style steakhouse above the Vault+82 whisky bar, dry-ageing antibiotic- and hormone-free USDA beef for 14 or 28 days.
Steakhouse
Grill house that moved from Jeju Island to Seoul, known for dry-aged, wet-aged and beeswax-aged steaks cooked over low charcoal in repeated grill-and-rest cycles for…
Steakhouse
Korean flagship of the New York steakhouse brand founded by Peter Luger veteran Wolfgang Zwiener, serving USDA Prime Black Angus dry-aged in-house for 28 days.
Steakhouse
Seoul outpost of Laurent Tourondel's New York steakhouse inside the JW Marriott Dongdaemun Square, serving dry-aged steaks with its signature popovers and five salts.
Steakhouse
American-style steakhouse near Garosu-gil that opened in 2009 claiming Korea's first in-house dry-ageing room.
Steakhouse
Hannam-dong steakhouse with its own butcher counter at the entrance, serving pan-seared steaks from heifer hanwoo sourced from Jeolla-do.
Steakhouse
Seoul branch of the Los Angeles prime rib institution, opened in 2013 near Gangnam Station, carving roasted USDA Prime Black Angus rib tableside from silver carts.
Steakhouse
First Korean branch of the New York steakhouse, opened in Hannam-dong on 1 October 2024 with a large in-house dry-ageing room for air-freighted USDA Prime beef.
Steakhouse
Steak and grill restaurant on the 37th floor of Conrad Seoul with views over the Han River; the former 37 Grill & Bar now runs under the SUT name with an aged-beef,…
Butcher & supplier
Hanwoo butcher inside the Majang-dong livestock market selling 1++ steak and grilling cuts such as chateaubriand and rib finger meat, plus gift sets.
Butcher & supplier
Family-run hanwoo butcher stall near the west gate of the Majang-dong meat market that specialises in cow (amso) hanwoo, cutting ribeye, rib-finger and other grilling…
Butcher & supplier
Hanwoo butcher by the north gate of the Majang-dong meat market selling 1++ ribeye, chuck flap, tenderloin and tongue by weight or in mixed packs, cut to order.
Butcher & supplier · Retail · Wholesale
Third-generation hanwoo butcher near the west gate of the Majang-dong market that sells only top 1++(9) grade beef, cut into steak and grilling packs or gift sets.
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Local names
Cut names change from country to country. Use the local name at the butcher counter.
| Cut | Called in South Korea | Best for |
|---|---|---|
| Tenderloin | Ansim (안심) | Grill or pan-sear |
| Ribeye | Deungsim (등심) | Grill |
| Striploin | Chaekkeut (채끝) | Grill |
| Short rib | Galbi (갈비) | Grill, often marinated |
| Flank | Chimasal (치마살) | Grill quickly |
Doneness
Final core temperatures after resting.
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