A thinly sliced cut featuring delicate marbling, rich savory juices, and deep flavor. • Side Dishes: Grilled eel, japchae, cabbage with barley soybean paste, salad, white kimchi, pickled stem lettuce, ramps, and plum, seasonal herb rice made with Sindongjin rice, and soybean paste jjigae (can be changed to cold buckwheat noodles)