Raw beef sashimi set at a Daejeon Doan-dong hanwoo restaurant: Worang
Worang Myeongga Daejeon Doan Branch is a hanwoo (Korean beef) butcher restaurant on Doandong-ro 12beon-gil in Seo-gu, Daejeon, serving 30–40 month-old hanwoo cows across 17 private rooms that seat up to 200 guests. Over a dinner with a friend, the writer chose a hanwoo platter straight from the chilled showcase and ate it with a set table of yuksasimi (raw beef sashimi), cheonyeop (beef tripe) and salted pollock roe, a rich broth like hanwoo gukbap, and ice cream and coffee on the way out. Worang Myeongga Doan suits an unhurried dinner where the point is talking, not rushing.