Jain Mungtigi, Yangjae: Fresh Raw Beef

2021-07-10 · Updated: 2026-08-11 · Original (Korean)

This article was translated from the original Korean post with AI assistance. Read the original Korean post →

With more people leaving the company, team dinners have become frequent. Today, a close colleague was leaving, so we picked a nice place even though it's a bit far from the office.

At first, I didn't know what mungtigi was. I Googled it out of curiosity and found it defined as "Gyeongsang-do style yuk-sashimi (raw beef sashimi)." More accurately, if you eat the rump cut—the same part used for beef sashimi—on the day of slaughter, it's mungtigi, and if you eat it the next day, it's yuk-sashimi.

Because of this, I do doubt whether it's actually possible to eat same-day slaughtered rump in Seoul. Maybe that's why mungtigi restaurants often have explanations on the wall about where the meat is slaughtered and that it's delivered daily. Jain Mungtigi's menu also states that if same-day slaughtered meat isn't available, they use domestic beef.

That might be the case, but even if I saw domestic beef, I'm not exactly a culinary expert, so I just ordered and happily ate it.

Exterior of Jain Mungtigi (raw beef restaurant) lit up in the dusky evening

Table set with various side dishes including dubu kimchi (tofu with kimchi), salad, and jangajji (pickled vegetables)

Red raw beef on a white plate sprinkled with whole sesame seeds and garnished with radish sprouts

Sliced chili peppers placed on top of red seasoning sauce in a small bowl

Five pieces of sushi topped with raw beef, seasoning sauce, and chili peppers on a rectangular plate

Thinly rolled meat and thickly sliced red raw beef served on a round plate

Thinly sliced meat and a thick piece of raw beef being grilled on a round black grill pan.

Jain Mungtigi menu board listing grilled dishes, raw beef, meals, and alcoholic beverages with prices

We had the 5.0 course, which is now the 5.5 course. (I was too focused on eating to take good pictures, so I mixed old photos with recent ones.) If you order a course meal, soju, beer, and soda become cheaper at 2,000 KRW each. Their alcohol prices are already lower than other places, but with a course, it becomes overwhelmingly cheap. So if you plan on drinking heavily, I recommend the course.

Maybe because of the difference in slaughter date, it comes sliced a bit thicker than regular beef sashimi. It's definitely different from other beef sashimi places; while others can feel a bit tough, the texture here is wonderfully soft. Also, the dipping sauce is spicy, so even when eating raw beef, there's no greasy or heavy taste.

The beef that comes out afterward isn't just cheap cuts meant to fill you up, but really high-quality meat that is tender and melts in your mouth with a rich, fatty flavor.

At 55,000 KRW plus the cost of drinks, it comes out to a little over 60,000 KRW, so it's not a place I can visit often. Still, when I do come, it's a solid meal that never makes me feel like I wasted my money.

Decoration with pine cones and wooden pieces hanging below a wooden sign that says Your fault, my fault

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