100-day-aged beefOrdered on video
Moist and chewy.
WhyThe video specifically highlights this aging point on camera.
Seo Dong Han Woo
Jonmat충청남도 부여군 규암면 호수로 105
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About this place
A R&D center and butcher restaurant in Buyeo that showcases dry-aging and fermented-aging techniques. The video focuses on aged beef aromas, texture, and the company's fermentation process.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
The 100-day-aged beef is described as moist and chewy, with a roasted, nutty, and slight cheese-like aroma. Beef jerky-like texture and umami are also mentioned.
Recommended dishes
Dry-aged beefSignature dish
Roasted, nutty, with a slight cheese-like aroma.
WhyIt is presented as the restaurant's core aging method.Restaurants near this place
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Visits and features
See what each feature ordered, described, and highlighted about the visit.
Tour of a Korean beef dry-aging factory that can age 1,000 hanwoo cattle
A tour of Seo Dong Han Woo in Buyeo explains its dry-aging and fermented-aging process.
A R&D center and butcher restaurant in Buyeo that showcases dry-aging and fermented-aging techniques. The video focuses on aged beef aromas, texture, and the company's fermentation process.
Taste notes from the video
The 100-day-aged beef is described as moist and chewy, with a roasted, nutty, and slight cheese-like aroma. Beef jerky-like texture and umami are also mentioned.
Key visit points
- It introduces the Seo Dong Han Woo R&D center and butcher restaurant in Kyuam.
- It compares 100-day-aged beef with beef aged for 4 to 5 days.
- It says a cheese-like aroma starts to appear around day 21.
- It explains dry-aging and fermented-aging techniques.
- It says microorganisms help the meat retain moisture better.