Seo Dong Han Woo (1/1)

Seo Dong Han Woo

Jonmat

Meat aged for 100 days, Dry-aged meat

충청남도 부여군 규암면 호수로 105
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Seo Dong Han Woo · About this place

Seo Dong Han Woo's R&D center and butcher restaurant in Gyuam-myeon, Buyeo. It introduces dry-aging and fermentation-aging techniques and presents the aroma and texture of aged meat.

Taste notes from the video

A concise guide based on what was ordered and described in the feature.

The aroma and texture of aged meat are presented.

Recommended dishes

01
Meat aged for 100 daysMentioned on video
02
Dry-aged meatMentioned on video

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Introduction image for Seodong Hanwoo Main Store (1/1)

Seodong Hanwoo Main Store

Jonmat

Seodong Myeongjak (150g)

The deep flavor of fermented and aged Korean beef, rich with a cheese aroma

Walk ~1 hr 20 minBike ~23 minDrive ~15 min
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Chadol Sikdang

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Buckwheat cold noodle soup, Spicy mixed buckwheat cold noodles, Extra meat

A naengmyeon restaurant in Oksan-myeon, Buyeo-gun, Chungcheongnam-do, where an order of buckwheat naengmyeon comes with a complimentary plate of beef short plate for parties of 2 or more.

Bike ~59 minDrive ~39 min
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Introduction image for Geumbanhyang (1/1)

Geumbanhyang

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Ginger tea, Jujube tea, Jujube latte

A cafe whose name was not identified. Chestnuts and sweet potatoes are eaten with drinks, and jujube tea, jujube latte, strawberry latte, and iced Americano are mentioned.

Drive ~42 min
Oesan-myeon, Buyeo-gun, Chungcheongnam-do

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Seo Dong Han Woo · Visits and features

See what each feature ordered, described, and highlighted about the visit.

정육왕 MeatCreatorVisit informationWatch feature video

A Tour of Korea's Largest Dry-Aging Factory, Aging 1000 Hanwoo Cattle

Touring the dry-aging and fermentation-aging processes at Seodong Hanwoo in Buyeo.

Seodong Hanwoo's R&D center and butcher restaurant in Gyuam-myeon, Buyeo. It introduces dry-aging and fermentation-aging technology and shows the aroma and texture of aged meat.

Taste notes from the video

The meat aged for 100 days is said to be moist and dense, with hints of savory aroma, nuttiness, and cheese. A jerky-like grain and umami are also mentioned.

Key visit points
  • It introduces the Seodong Hanwoo Gyuam R&D Center and butcher restaurant.
  • It compares meat aged for 100 days with meat aged for 4~5 days.
  • The video says a slight cheese aroma develops at around 21 days.
  • It explains fermentation-aging technology that goes beyond dry aging.
  • It says microorganisms retain moisture, improving the meat's water-holding capacity.
Dishes featured in the video
Meat aged for 100 daysIt is moist and has a dense texture.Dry-aged meatHints of savory aroma, nuttiness, and cheese are noticeable.