Deungsim-gui

Premium Korean beef sirloin grilled with minimal seasoning to let the marbling speak for itself.

Deungsim-gui represents the refined end of the Korean grilled beef spectrum, where the quality of the meat itself — its marbling grade and provenance — is the entire point of the meal. In Korea the highest grade of Hanwoo beef, the native Korean cattle breed, fetches prices comparable to Japanese Wagyu, and the finest deungsim-gui restaurants in Gangnam and Apgujeong are destination dining experiences rather than casual drop-ins. The sirloin is typically seasoned only with fleur de sel and a brush of sesame oil, then cooked briefly on a cast-iron or solid charcoal grill to a rosy medium. Korean beef culture has developed a detailed vocabulary around marbling grades — from 1+ through 1++, the highest — and many diners choose their cut after inspecting a grading certificate displayed at the counter. Unlike the communal, lively atmosphere of a samgyeopsal restaurant, a premium deungsim meal tends to be slower and more reverential, with staff sometimes grilling at the table with expert precision. The meal almost always ends with doenjang-jjigae and steamed rice to round out the richness.