A Great Hanwoo Restaurant for Company Dinners: Samjeong Hanu

Because it can only feel like an extension of work, when I hear about a company dinner, I don’t think, “That’s nice,” but rather, “Why do we have to!! Can’t we just do something else?” Even so, the reality is that I can’t help but take company dinner venues seriously. If it’s a company dinner and we go to just any place, I really dislike that too.

So today, I’d like to introduce Samjeong Hanu, a great Hanwoo restaurant for company dinners.

Of course, I visited there for a company dinner as well.

As you can tell from the name, Samjeong Hanu is a place that sells Hanwoo.

As you can see on the menu, Samjeong Hanu sells aged Hanwoo.

The Hanwoo we ordered arrived. The color was incredible. And the marbling was just right, so it had to be delicious. I couldn’t wait to grill it and eat it.

One reason I recommend Samjeong Hanu as a company dinner venue is that places that sell Hanwoo, that is, beef, usually have the staff grill it for you. That means when you go there for a company dinner, no one ends up eating poorly while someone else is stuck grilling.

Once the grill is heated, they place the Hanwoo on it. They grill the cuts that should be eaten first on their own, so you can just sit back and wait.

Since we came to eat Hanwoo, everyone’s competition over taking photos was intense. lolㅋㅋㅋㅋㅋ

It’s a company dinner, so alcohol is kind of a must. We tried some wine that seemed like it would go well with Samjeong Hanu’s upscale atmosphere while also bringing out the flavor of the Hanwoo.

A toast to the start of a fun company dinner!! (Are you sure? That a fun company dinner is starting.....)

They grill it to the perfect doneness and cut it into bite-sized pieces for you. With beef, I think it’s more tender when there’s just a little bit of pink juice left.

Of course, some people prefer beef fully cooked all the way through.

The level of doneness is a matter of taste, so you can cook it a little more if that’s your preference. The grill is right in front of you, after all.

At Samjeong Hanu, a Hanwoo restaurant great for company dinners, they serve three kinds of sauce: wasabi, whole grain mustard, and pink salt. Lately, I’ve been really into dipping beef in wasabi. It surprisingly pairs so well with meat.

It’s medium, bordering on rare, but because the quality of the meat is so good, even cooked this lightly, it was still very tender and full of juicy flavor.

While you’re eating the meat, steamed eggs come out. What’s interesting about Samjeong Hanu’s steamed eggs is that instead of having mentaiko mixed inside the steamed eggs, they top the eggs with mentaiko like a garnish.

So you can taste the mentaiko as it is, rather than having it cooked inside. In a way, the flavor is cleaner than when the mentaiko is mixed into the steamed eggs, and if someone doesn’t like mentaiko, they can leave it out and just eat the steamed eggs, which seems nice too.

One of the dishes you must try at Samjeong Hanu, a Hanwoo restaurant great for company dinners, is this Hanwoo ramen.

It’s not just “Hanwoo ramen” in name only—it really has plenty of Hanwoo in it. Plain ramen is tasty enough, but ramen with Hanwoo in it can’t help but be delicious.

I wanted to fill up on Hanwoo alone, but if there’s no carbohydrate dish, it feels lacking. So we ordered the chive sirloin fried rice.

Since it’s called chive sirloin fried rice, I thought the chives would be stir-fried together with it, but as expected, the chives came out as a topping. Looking at that, I personally feel like Samjeong Hanu’s basic idea is to make the Hanwoo itself delicious first, and then serve the extras as toppings.

A classic pairing you can’t leave out with carbohydrates is doenjang jjigae. Since the rice is already mixed into the soybean paste stew as it boils, we didn’t order a separate bowl of rice.

At a place where the soybean paste is good, I personally think this style of doenjang jjigae, with rice mixed in, tastes better than regular soybean paste stew.

Because the starch from the rice makes the stew slightly thicker, the flavor of the soybean paste becomes even more important. It really does feel like soy bean paste with rice mixed in, but for a final palate cleanser, it’s just perfect.