If you thought Korean meat dishes evolve mostly around samgyeopsal (삼겹살), pork belly, think again. While samgyeopsal is undoubtedly Koreans' all-time favorite, Korean cuisine has much more to please the palate of the avid carnivore. Whether you are an adventurous eater or a meat lover, consider the following options for your next gastronomic tour in Seoul.

The tender beef steak is cut into thin strips and set over julienned Asian pear, then topped with soy sauce, sesame oil, sesame seeds and a raw egg yolk. The Asian pear adds a touch of sweetness and a slight crunch.
If you want to be even more adventurous, try raw liver and tripe which are often served alongside yukhoe. Dip it in the sesame oil and salt on the side and enjoy its fresh flavor.

When it comes to frying chicken nobody does it better than the Koreans. Korean friend chicken differs vastly from American-style fried chicken. Rather than the crusty, significant coating, you get an eggshell-thin, ultra-crisp crust around a drippingly juicy interior.

Koreans take a lot of pride in their meat and especially their beef called Hanwoo. Hanwoo refers to a breed of cattle raised in Korea and costs three times the price of imported beef. If you are a true meat lover, you may not want to miss the opportunity to try this tender, juicy and incredibly flavorful Hanwoo beef while visiting Seoul.
Although Byeokje Galbi is located on the outskirts of Seoul, it is worth the trip for the quality of gogi, the meat. They breed the cows on their own farm as to control and guarantee the top quality of supply. Fresh beef is brought in every day from their farm and is of "1++" quality – the highest possible level of quality for beef. The top three choices are rib eye roll (kkot-sal), outside skirt (anchang-sal), and beef ribs (galbi-sal).