Hanu Plaza

The bronze bull.

In the bus.

Here's where we went.

The butcher came to show us how to cut Hanu beef.

This cut is called "flower sirloin" because of the flower pattern in the marbling. One adult Hanu only produces 2kg of this meat.

"The marbling shows it's a healthy cow."
Me: "This cow's not healthy--it's dead."

We all take turns cutting.

As soon as we stepped inside the restaurant, we were consumed by the strong scent of cooking beef. Now it was time to eat.

It's cooked a few seconds, then flipped, cooked a bit longer, and it's done.

Yookhoe, or raw beef served with slices of pear.

This epic meal ended with a bowl of naengmyeon.

Please remember that these photos are all copyrighted to me. If you want to use them in any way, there's a 90 per cent chance I'll give you my permission, and be able to give you a copy with a higher DPI.
Copyright Jon Dunbar 2011