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[Yangju] Chamhan Ujeong


Only class 1 sirloin from Korean beef raised in Yangju is selected. Sirloin from the shoulder, with a savory texture, good marbling and rich meat juices, is mainly used. Aged meat is savory and melts on the tip of the tongue. It is also called Janggun Deungsim (admiral sirloin) because the power of an admiral is felt right after eating it.

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