Fresh, Raw Hanwoo: South Jeolla’s Living Tradition
Creatrip Team
3 months ago
South Jeolla (Gangjin, Haenam, Yeongam) is a major Hanwoo (Korean native beef) region, raising over 150,000 cattle. A strong local tradition is eating freshly slaughtered raw beef—called saenggogi—served the same day without aging or heavy seasoning. Unlike yukhoe (seasoned raw beef), saenggogi is cut thicker, appears dark reddish, glossy, and has a sticky texture that clings to the plate; its supply chain skips the usual aging and grading steps and goes straight from slaughter to market. Because producers often request special on-demand slaughter (iyong dojok), saenggogi commands higher prices—often double comparable cuts sold for yukhoe. High marbling (preferred for grilled cuts) is less important for saenggogi; flavor and texture from mature cows (including non-parous females) are prized. Popular saenggogi cuts come from the hind and front leg areas (called “back-pak” and “front-pak”), and local shops and slaughterhouses work weekends to meet demand. South Jeolla’s saenggogi is shipped across Korea, with specialty restaurants even in Seoul. Recommended local spots: Yeongam’s Maeryeok Hanwoo Gift Hall, Haenam’s Seongnae Restaurant (famous for saenggogi and shabu-shabu), and Gangjin’s Daebak Hwangchil Korea.
