Wooga was originally born in Hoengseong, the beef capital of Korea. The restaurant is known for preparing the choicest quality local beef in its unique style: dry aged and well done. Chef Heo Se-byeong has been experimenting tirelessly with beef under the slogan meat science to maximize the characteristics of this meat such as tenderness, juiciness and flavor. Don’t miss out on another perennial favorite: a stew made with soybean paste fermented over long stages by the chef’s own mom.