Where It All Began

Every Hanwoo dish now served across Byeokje Galbi traces back to this table. Bangi wasn't designed to stand out — it simply set the standard everyone else would follow.

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A Lifetime with Hanwoo : Crafted by Masters

Behind Bangi's meat is Master Park Young-geun, handling Hanwoo here for 38 years. The same hands, the same standard, year after year. Our founding quality, kept exactly as it should be.

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The Menu : Cut by Cut​

Bangi keeps it simple: Hanwoo served cut by cut, each with its own texture and character, so you can experience the full range in one sitting. No tasting course, no seasonal rotation — just Hanwoo, done right, every time.​​

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The Table : A Classic Spread

Alongside the grill, the table fills with namul, kimchi, and jangajji — seasonal banchan prepared the traditional way. It's the table of a classic Korean meat house, set exactly as it's always been.