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Goryeojeong has been serving Korean food at the exact location for nearly 35 years. Goryeojeong offers Wang Galbi Tang (Premium Beef Rib Soup,) Woogeo-naejang-tang, Yang Gomtang (Beef Tripe Soup,) Seonji haejangguk (Ox Blood Hangover Soup,) Ocha stone pot rice, and Chadol Doenjang Jjigae (Soybean Paste Stew with Beef Brisket) made in-house. They specialize in serving meals and meat such as Chadolbagi (Beef Brisket,) Chimatsal (Flank,) and Somakchang (Ocha stone pot rice.) The marbled beef and the soybean paste stew are by far the most popular among customers. The special sauce containing the founder's 30-years-of-experience personal touch, and soybean paste stew made with Goryeojeong’s traditional soybean paste method, are drawing favorable reviews by further enhancing the flavor of the meat.


Apart from the meat, all of Goryeojeong’s menu items are imbued with the rich taste of motherly cooking that everyone has experienced at least once in their childhood. The founder and the second-generation heirs of the family business directly participate in the cooking process, providing consistent quality food to customers over a long period.