MADANGSUI: Korean BBQ Meets Distinguished Steakhouse Quality Meats

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Making its mark as an industry leader, MADANGSUI now sources all of its USDA prime beef from the esteemed wholesalers Master Purveyors Inc.

Unveiling the mysteries of great-tasting meat, dry-aged ribeye is grilled at the table

Diners are able to watch, hear, and smell the beautifully marbled meat...until the moment they can finally feel the tender juiciness that provides the ultimate answer to the question, 'How would you like your steak cooked?'.

A new trend in Korean BBQ has dawned as MADANGSUI has made a game-changing move to source its USDA prime beef from the renowned Master Purveyors Inc. The wholesalers are esteemed among enthusiasts as the supplier for New York City’s best steakhouses including Peter Luger, Wolfgang’s, Keens, and the Four Seasons. In the age of DIY and the rise of Korean BBQ, even the finest steaks can be cooked at the discretion of the diner beyond the vague requests that range between rare and well done, to a precise perfection that words cannot describe.

MADANGSUI’s beef is carefully hand-picked by in-house buyer Kyu Lee, meat mastermind behind butcher shop and steakhouse Prime & Beyond. Currently, Kyu remains the only individual from the Asian meat market to hold a partnership with Master Purveyors, being granted early access to the wholesalers’ carcasses at the same priority as buyers from famed steakhouses such as Peter Luger and Smith & Wollensky.

Master Purveyors Inc., located in the Hunts Point Cooperative Market in the Bronx, is a family business that was established in 1957 and since then, has come to be known as a distinguished distributor whose meats are competitively sought after by many of the industry’s leading steakhouses. While the wholesalers were initially unaccustomed to Asian clientele, Kyu’s persistence and passion earned himself the credibility that eventually led to his being made partner.

While traditionally, steak connoisseurs have only looked to the city’s top steakhouses that require reservations months in advance to enjoy the best quality meats, now, there is MADANGSUI. The tastes of perfectly dry-aged and wet-aged ribeye are available to enjoy as part of your next Korean BBQ meal, which will involve cooking the meat at the table to reveal exactly how your food is prepared. Differentiating itself from the dining experience of American steakhouses that serve kitchen-cooked steaks, a meal at MADANGSUI guarantees a satisfaction for all of the five senses. Diners are able to watch, hear, and smell the beautifully marbled meat as it sizzles to perfection, until the moment they can finally feel and taste the tender juiciness that melts in the mouth and provides the ultimate answer to the question, “How would you like your steak cooked?”.

Combining all of your favorite things about Korean dining with the exceptional tastes of top-grade USDA prime beef, MADANGSUI takes the first-hand experience of Korean BBQ to the next level by exclusively sourcing and serving the best quality meats and making them available outside of the traditional American steakhouse setting. The range of meats offered include butterflied short rib, thin-sliced ribeye, brisket, tongue, and a selection of seafood and chicken barbeque options, all of which are available to be cooked at the table. While Korean BBQ continues to gain recognition and popularity, a growing number of restaurants are beginning to follow suit by attempting to satisfy these carnivorous cravings through improving the quality of meats that is served.

MADANGSUI is located on 35th Street, in the vicinity of the main stretch of restaurants and bars that make up Koreatown. Since 2009, the restaurant has been serving only the best quality meats that have received at least a Prime level certification by the USDA, and has been introduced by the New York Times in recognition of its stellar service and food.

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Seolbin Park
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