Hoengseong Hanwoo butcher shop: brisket and jebichuri grilled outdoors

So today I went on a work trip to Sangju, and on the way home I passed through Hoengseong. It was dinnertime, so I decided to pick up some food there. Hoengseong has a famous local specialty, you know — Hoengseong Hanwoo (Korean beef) haha. Today I'm buying Hoengseong Hanwoo~ Here's my review of Hoengseong Hanu Jeongyukjeom, a beef specialty shop that's a Hoengseong must-visit.

Hoengseong Hanu Jeongyukjeom hours, address and how to order

Hoengseong Hanu Jeongyukjeom

Hoengseong Hanu Jeongyukjeom is open daily from 07:00 to 20:00. Delivery, takeout, pet-friendly seating, Smartstore, and nationwide shipping are all available — they run a Smartstore, so you can order Hanwoo with a single click from home.

They opened in 1979, so that's 47 years of history — older than me. This is also the place that appeared on the TV show Village Walk (동네한바퀴).

The interior is nicely done up, and the chilled and frozen Hanwoo is sorted by cut, which really helps when choosing what you want. If there's a specific cut you're after, just ask the owner.

Which Hanwoo grades and cuts Hoengseong Hanu Jeongyukjeom sells

At a Hanwoo specialty shop, you've gotta eat Hanwoo haha. They carry everything from grade 2 up to 1++, so you can compare grades and prices and pick exactly what you want — that's the strength of this place.

You could really feel that locals rely on this shop — even in the short time I was browsing, several other customers came and went haha.

Hoengseong Hanu Jeongyukjeom sells such a wide range of cuts, it feels like there's nothing they don't have.

• Flap meat, sirloin, short rib meat, brisket point, chuck flap
• Beef sashimi, yukhoe (raw beef), skirt (tosisal), ribeye cap
• Shank, jebichuri (neck chain), shank, raw liver
• Plus many more cuts including gopchang (beef intestines)

I wanted to buy gopchang to grill, but it was frozen and the timing didn't work out for grilling right away. So instead I went with Hanwoo chadolbagi (beef brisket). Spoiler: the chadolbagi was a huge win haha.

There was also another corner selling richly simmered beef bone broth and bones for making your own — Chuseok is coming up soon, so this could be useful for anyone who needs bone broth for the holiday. They also do Chuseok gift sets — aged beef set, 1++ Hanwoo set, build-your-own aged beef, build-your-own 1++ Hanwoo — customizable however you like, so if you're interested it's worth calling to ask.

Aged beef and 1++ Hanwoo prices by cut

Here's the aged beef price list (prices may vary by date). These are as of September 5, 2026, for reference.

• Sirloin 250g ₩27,000 / Striploin 250g ₩27,000
• Tenderloin 250g ₩32,000 / Short rib meat 250g ₩29,500
• Flap meat 250g ₩29,500 / Brisket point 250g ₩29,500
• Skirt 250g ₩32,000 / Brisket 500g ₩25,000

And here's the 1++ Hanwoo price list.

• Sirloin 250g ₩47,000 / Striploin 250g ₩47,000
• Tenderloin 250g ₩49,500 / Short rib meat 250g ₩47,000
• Flap meat 250g ₩47,000 / Brisket point 250g ₩47,000
• Skirt 250g ₩49,500 / Brisket 500g ₩25,000

Buying brisket, jebichuri and shank — plus free raw liver

What I ordered: chadolbagi, jebichuri, and arongsatae (shank). And the raw liver had no price tag, so I asked, and they just told me to take it — I grabbed it right away hahaha.

Raw liver

If something doesn't have a price tag, it might be free, so you need to ask and grab it fast. Raw liver is best cooked unless it came in fresh that same day. I planned to grill it together with the Hanwoo today.

Hanwoo chadolbagi is the king of grilling. Its tender, melt-in-your-mouth texture is the appeal, and jebichuri is great for its rich Hanwoo flavor.

Arongsatae is usually used for suyuk (boiled meat), but they said you can grill it too. They told me if you overcook it, it gets tough — just sear it briefly like chadolbagi for the best taste — so I decided to give it a try.

They also packed salt, wasabi, and dipping sauces to go with the beef!

How each cut tasted grilled at the outdoor table

First up to grill: the chadolbagi. It has some fat and cooks fast, so it's good to eat first.

Chadolbagi cooks so quickly once it hits the grill — really convenient. If you've got mushrooms, potatoes, or tofu at home, grilling them on the side works great too.

The chadolbagi melted in my mouth, absolutely delicious. My mom took one bite and let out a gasp of approval haha. Can't skip the drinks, so we brought soju and beer. A bite of brisket with a glass of somaek (soju-beer mix) each time hahaha — with good food to pair, the drinks just kept going down easy.

After the chadolbagi, we grilled jebichuri next. Jebichuri is a cut I really love. It's not just the texture — the rich flavor is amazing.

Jebichuri really lets the juices flow rich in your mouth — so delicious. The weather's been hot lately but cools off in the evenings, and eating at the outdoor table made it taste even better~

Time for the long-awaited arongsatae. I'd never grilled it before, so I was really curious how it'd turn out. You shouldn't cook it too long — just sear it briefly.

Arongsatae had a soft texture. But compared to jebichuri, jebichuri won on flavor. Arongsatae tastes much better dipped in salt, soy sauce, or wasabi sauce — I finally understood why suyuk is served with soy-wasabi sauce haha. It had been a while since I grilled Hanwoo outdoors, and it was really great.