In Korea, beef isn’t just food — it’s reverence on a plate. And among all beef, Hanwoo (한우) stands at the top, representing not just premium quality but deep cultural roots that go far beyond marbling and cuts.
The Ox: Korea’s Humble Hero
Long before beef became a luxury item in Korea, the ox was a beloved companion — a working family member, not a commodity. It plowed fields, hauled goods, and when times were hard, was sold to support children’s tuition or weddings. Koreans didn’t trust horses for this work. Oxen were steady, reliable, and honest — so much so that being called “an ox” is still a compliment for someone hardworking and humble.
In folktales, too, the ox appears as a symbol of karma and transformation. One of my favorites is about a lazy boy who wished to become a cow just to sleep all day. A wizard grants his wish — only for him to be sold to a farmer and worked to the bone. A bite of turnip restores his humanity and, wiser now, he becomes a lifelong hard worker.
The Prestige of Hanwoo
Hanwoo refers to beef from native Korean cattle, prized for its rich flavor, tenderness, and delicate marbling. It’s not just food — it’s the go-to gift for celebrations, business deals, or honoring guests. A company thanking its employees? They’ll often do it over premium Hanwoo barbecue.
Unlike Western butchery with around 28 standard cuts, Korea boasts 128 cuts, each with a distinct use. Bones, joints, intestines — all are cherished. Bone broth soups like seolleongtang and gomtang simmer overnight with marrow-rich bones, while joints star in doganitang and offal is barbecued or stewed into flavorful delicacies.
Milk? Not so much. Historically, Korean cows weren’t raised for dairy. In fact, when powdered milk first arrived, a strange rumor spread — that it was made from chopped-off women's breasts. Needless to say, cheese had a late start in Korean cuisine.
Grades of Greatness
Hanwoo is graded by fat marbling and meat quality. You’ll see designations like:
Top Hanwoo farms can be found in places like Daehung Ranch, Chuncheon, and Gyeongju, where families have raised cattle for generations. While Korea lacks a nationwide grading system, momentum is building for greater standardization.
Majang Market: Seoul’s Beef Central
If you’re in Seoul, head to Majang Market near Wangsimni Station, Korea’s largest beef market. Since the 19th century, it’s been the city’s cattle trade hub. Once filled with bulls tied to numbered stone posts, it was where business happened — and yes, where class lines were drawn too.
Butchers were historically part of the lowest social class, viewed with suspicion and stigma. That’s part of why the area hasn’t modernized as quickly as others — yet it remains the beating heart of Hanwoo distribution. No bulls are slaughtered on-site today, but if you want top-quality, expertly butchered Hanwoo, this is still where Seoul’s best chefs and beef lovers go.
A Historical Market With Deep Roots
Majang Market has been the center of Korea’s cattle trade since the late 19th century, back when oxen were led into open fields and tied to numbered stone stumps for inspection. Buyers would haggle over the animals before they were taken to nearby butchers for processing.
Historically, the area was viewed with stigma — much like butchers, undertakers, and other trades seen as impure in Confucian society. It was considered unlucky and avoided by the upper classes, which explains why Majang-dong hasn’t modernized as rapidly as the rest of Seoul. But this rough-around-the-edges charm is part of what gives the market its character — raw, real, and alive with entrepreneurial energy.
Stepping into the market is a full-sensory experience. Inside a massive covered space, you'll find rows of beef vendors, each one with pristine glass showcases filled with snowflake-marbled sirloin, racks of ribs, bones for broth, carcasses, offal, and even gift boxes of premium cuts. You might catch a whiff of iron-rich blood or see intestines soaking in vats and livers hanging from hooks — a visceral reminder of where your food comes from before it’s plated and garnished.
Majang Market is brilliant in its blend of wholesale and retail. While many restaurants source their meat here, any individual can buy high-grade Hanwoo at wholesale prices. For instance, 100g of 1++ grade sirloin can cost as little as ₩9,000, compared to ₩20,000–₩35,000 at upscale restaurants.
What’s even better? Many restaurants right around the market will grill the beef you just bought for a small table fee (around ₩4,000 per person). You’ll get a table with a grill, side dishes, dipping sauces, and even soup or cold buckwheat noodles (naengmyeon) if you want to make it a full meal. Drinks like soju or beer cost around ₩3,000–₩4,000, and most places even allow you to bring your own wine with no corkage fee.
Final Thoughts
Hanwoo beef is more than a Korean delicacy — it’s a story of labor, sacrifice, and honor, wrapped in fat-laced perfection. From folktales to family dinners, it carries the weight of history and the taste of pride. So next time you bite into a perfectly grilled slice of Hanwoo, remember: you’re tasting more than just meat — you’re tasting Korea’s soul.
Bring a friend, an appetite, and your Google Translate app. Majang Market doesn’t cater to tourists the way places like Gwangjang Market might — but that’s what makes the experience so real. If you love Hanwoo and want to see Korea’s beef culture up close, this is the place to go.
You Might Want To Check Out:
Dongbu Chuksan 동부축산
These guys are honest and they have good cuts of beef. After you buy they will recommend their restaurant to cook it at called Yo-woo jip. The place is cool and pretty friendly, but I like to go to charcoal barbecue places.
Hanwoo Village 한우마을
I don’t really buy the meat at the restaurant I eat at, but I will at hanwoo Village because they have excellent cuts which are usually fresh cut. The place is a bit more expensive, but the good quality cuts and the excellent selection of side dishes, salts and sauces makes this a great place. Before you start your meal, you’ll get a delicious bowl of beef soup.
Charcoal Barbecue Restaurant at Sutbul Tak Tak 신숯불탁탁
If you’re like me, you’ll want a charcoal grill to cook your lovely cuts of your top-grade Korean beef. My favorite place is Sutbul Taktak which has great service and white hot charcoal to cook your meat.
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