Three hanwoo cuts compared at a Busan beef restaurant: Hanuso Dwitgogi

Affordable hanwoo in Beomil-dong: what is Hanuso Dwitgogi?

I do like beef, but since it tends to be pricier, I don't eat it out as often as pork. Hanwoo (Korean beef) especially — if you're going to eat it properly, even going with just one other person can add up fast, so it's honestly a bit of a splurge unless it's a special occasion. While looking for somewhere in Beomil-dong to eat hanwoo without too much of a hit to the wallet, I came across Hanuso Dwitgogi. With "dwitgogi" right there in the name, I first assumed it would be like pork dwitgogi, a mix of odd cuts served together, but it turned out to be a place serving various cuts of hanwoo at reasonable prices. It felt more suited to people who just want to casually enjoy some beef with a drink than to those chasing a high-end, expensive hanwoo restaurant.

Hanuso Dwitgogi sits in a decent spot in Beomil-dong if you're looking for a place to eat or grab a drink. I found it myself while searching for Beomil-dong restaurants, and it looked like a good option whether you wanted to eat here first and head somewhere else for round two, or grab a drink nearby before or after eating here. The storefront makes it obvious at a glance that this is a hanwoo dwitgogi specialty restaurant, so it's easy to tell what kind of menu they serve just by walking past.

How big is Hanuso Dwitgogi, and does it have group rooms?

Walking inside, the place turned out to be bigger than I expected. There were regular tables, wall-side seating, and even room-style spaces, so it seemed suited not just to small meals but also to larger group dinners. There were plenty of tables too, so it looked like a good spot to have in mind for a work dinner or gathering in Beomil-dong.

Hanuso Dwitgogi menu and prices

The menu starts with the signature hanwoo dwitgogi at ₩14,900 per 100g, and includes various hanwoo cuts like galbi dwitgogi, tenderloin, 1++ sirloin, hanger steak, nunkkot galbisal, golden shrimp meat, and chuck flap. There's also a sirloin·tenderloin·galbi set and a premium set that are good for ordering when you're with a group, plus meal items like yukhoe, kimchi mari naengguksu, haemul doenjang, and jaengban ramyeon, so you can wrap up the meal nicely after the meat.

Side dishes and the free yukhoe with a Naver booking

The side dishes came out more varied than I expected. Pickled vegetables, seasoned greens, leafy wraps, garlic and sauces — all a nice lineup for pairing with meat. In the middle there were yellow granules that looked like popcorn for a second, but that's fuel, not food, so don't eat it. Personally my favorite was the hot miyeokguk (seaweed soup) — the broth was rich and had plenty of meat in it, easily the best of the basic side dishes.

If you visit after booking through Naver Reservation, you get free yukhoe, and this was quite the highlight. I expected a "service" portion to be just a few pieces, but the amount was surprisingly generous. It felt like the kind of portion that would cost over ₩10,000 at another BBQ place, and the meat was moist and tender, so it didn't feel like a throwaway extra — it felt like a proper plate of yukhoe. Eating it with radish sprouts made it feel clean and refreshing, a great appetite starter before grilling.

What comes on the hanwoo dwitgogi plate for three?

What I ordered that day was the hanwoo dwitgogi for three. After a short wait, several cuts arrived on one plate, and you could tell at a glance that the fat distribution and grain of the meat differed slightly by cut. Even though it's all hanwoo, seeing the relatively lean-looking bucheotsal (flat iron) alongside eopjinsal (brisket) with a moderate amount of fat and samgaksal (tri-tip) promising a good chew, all on one plate, made for a pretty appetizing sight. After the meat came out, they ground fresh pepper right there instead of using pre-ground powder — it might seem like a small detail, but the aroma really was different. The sharp scent of freshly ground pepper on the raw meat seemed to bring out the flavor even more once grilled.

Bucheotsal (flat iron): a light, clean cut to start with

The first cut I grilled was bucheotsal. I quickly seared just the surface and cut it up, and the clean, mild beef flavor characteristic of bucheotsal came through first, with a chew that was satisfying without being tough. The tendon running through the middle wasn't bothersome, and it was plenty tasty with just a light dip in salt. It was an easygoing, clean cut to start with.

Eopjinsal (brisket): fatty, best with pickled onions

Next I grilled eopjinsal. It clearly had more fat than the bucheotsal before it, giving off a rich, savory smell as it cooked, and it was noticeably soft and juicy in the mouth. That said, a few pieces in it could get a bit heavy, so I paired it with onions pickled in soy sauce, and the combination worked really well — the salty, tangy onions cut through the richness and made it much cleaner to eat.

Samgaksal (tri-tip): chewy and good with jangajji pickles

Last I grilled the samgaksal, which was leaner and had a bit more chew than the previous cuts. It had a subtle beef aroma and was fine on its own, but personally I found it paired best with jangajji (pickled vegetables). The salty, tangy pickles brought out the clean flavor of the samgaksal, keeping it enjoyable to the very last bite without getting tiresome.

Finishing with haemul doenjang, plus a drink on the way out

We finished with haemul doenjang, and it was better than expected too. It wasn't just seafood — there was a generous amount of beef in it as well, which made the broth even richer, and it was fun fishing out the tofu and vegetables along the way. Salty and savory, it was exactly the kind of dish you want to mix with a bowl of rice after grilling — a real rice thief of a finish.

At the end, they even handed us a drink from an ice box as a parting gift. After eating meat and a meal until full, being sent off with a cold drink felt like a small thing, but it left me leaving in a good mood.

A great-value hanwoo restaurant near Beomil Station

Final verdict: is Hanuso Dwitgogi worth it near Beomil Station?

Overall, what I liked most about Hanuso Dwitgogi is that you can enjoy hanwoo beef without breaking the bank. Ordering the hanwoo dwitgogi for three lets you evenly taste cuts with different textures — bucheotsal, eopjinsal, samgaksal — which was more fun than sticking to just one cut, and the quality of the meat was solid, so satisfaction for the price was high. The free yukhoe with Naver booking came in a generous portion, and everything from the side dishes to the miyeokguk and jangajji was well suited to pairing with meat. The restaurant was also bigger than expected, with rooms and group seating that would work well for a work dinner or gathering. The haemul doenjang at the end was loaded with ingredients, perfect for a bowl of rice, and the little touch of a free drink on the way out left a good impression. If you're near Beomil-dong or Beomil Station and want good hanwoo at a reasonable price, this is a restaurant worth visiting at least once.