Anguk Yakbang Full Menu

Pot rice + eight-dish spread + braised yaknyeom pork ribs (weekdays 11:00–13:00, excl. weekends & holidays)

Bakpo yaknyeom galbi + eight-dish spread + pot rice + doenjang stew (weekdays 11:00–13:00, excl. weekends & holidays)

Pot rice + eight-dish spread + braised yaknyeom beef ribs (weekdays 11:00–13:00, excl. weekends & holidays)

Bakpo raw pork ribs cured for 168 hours · 200g

Ribs rested 42–72 hours in a yaknyeom marinade of angelica root, milk-vetch root, jujube and licorice

Sirloin (1) + prime tenderloin (1) + kkotsaeusal (1) + Yakseon pot rice (2) + doenjang or kimchi stew

Hanwoo 1++ dry-aged at low temperature for 500+ hours; exceptionally tender

Hanwoo 1++ ribeye cut bite-size and tossed to order in soy sauce

Lean and sinew-free — the most tender cut

Flower-like marbling; tender and clean-tasting

Flower-like marbling; tender and clean-tasting

Beef ribs slow-steamed in a traditional herb-brewing pot, the way medicine is brewed

Beef ribs slow-steamed in a traditional herb-brewing pot, the way medicine is brewed

Hanwoo delivered the day it is butchered in Daegu; chewy yet tender

Hanwoo beef tartare tossed with fresh minari and freshly pressed sesame oil

Six-year mountain deodeok root from Jeongseon, Gangwon-do — pounded, brushed with sauce and grilled

Eight vegetables on a hot stone plate; mix the rice in with bibim sauce

Rice cooked in herb stock with shiitake, ginseng, jujube, ginkgo and Sindongjin rice

Cold noodles in house-made slush-ice broth, topped with cucumber and radish

Spicy cold noodles with Sokcho seasoned pollack and house sauce

Soybean-paste stew simmered with Hanwoo beef

Aged Haenam kimchi simmered with pork

Premium Jeonbuk-grown rice — fluffy, firm grains, high in protein

USA · cherry and raspberry, subtle vanilla and toasty oak; smooth

USA · rich vanilla and oak, ripe berries, soft texture

Argentina · dark plum and blackberry, sweet vanilla-chocolate notes, soft tannins

France · medium body, soft tannins, bright acidity, raisin and dried-fruit notes

Italy · cherry, plum and violet, chocolate-cinnamon-herb notes; full body

Australia · blackberry and dark fruit, full body, balanced acidity

Australia · fresh fruit and menthol; oak-aged sweetness with a long finish

Champagne born in 1869 · green apple and citrus, brioche and nutty sweetness

Italy · blueberry, rose petal, tobacco and mint; plum and wild-berry fruit

Spain · fruit and smoky aromas, licorice and spice on the palate

Italy · cherry, coffee liqueur and tobacco aromas; full body

USA · cherry, raspberry and dried-rose aromas; ripe fruit with sweet oak

Rich, layered aromas of flowers, fruit, botanicals and minerals

Single malt aged for years in traditional American oak casks

Vanilla, peach and orange; butter, coconut and cranberry with a long, sweet ginger-cinnamon finish

Single malt · marmalade and plum aromas; fruit, honey, apple, oak and chocolate; balanced, long finish

Sip a small amount, swallow, then breathe out slowly through the nose for a subtle lingering aroma

Subtle, elaborate grain flavor; soft, clean pineapple notes with a long, fresh finish

Pineapple notes; soft, clean and sweet finish

Smooth, clean premium baijiu

One of China's three great liquors; layered flavors unfold as it goes down

The origin of sauce-aroma baijiu, carrying some 110 distinct aromas

Bokbunja (Korean black raspberry) liquor by rapper Choiza — no artificial sweeteners; deep acidity and fruit