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Discovering new culinary experiences can be an adventure, and few are as unique in Korea as ostrich meat. What started as an unexpected advertising inquiry for an ostrich specialty restaurant in Busan quickly turned into a fascinating journey into the world of this remarkable meat. While many might be unfamiliar, ostrich meat is a highly prized, premium delicacy in Europe, the US, and Japan, often ranked among the world’s top three meats alongside venison and buffalo.

Initially, the idea of eating ostrich meat felt strange, even a bit off-putting. However, extensive research revealed its true value: a powerhouse of nutrition recommended by the World Heart Federation for patient recovery due to its incredibly low fat, high protein content, and abundance of essential nutrients like iron, amino acids, and Omega-3. The Food and Agriculture Organization (FAO) even considers it a future alternative to beef, given its superior nutritional profile and efficient farming.

My quest to understand this rare delicacy led me to Hanjo, the only ostrich meat specialty restaurant in Korea, located in Busan’s Seo-gu district. Operated by the owner of Korea’s largest private ostrich farm, this establishment offers an unparalleled dining experience. (A quick note: this review is entirely independent and not sponsored, despite its unique origin.)

A Unique Farm Experience: Dinosaur Ostrich Land in Goseong

Before diving into the culinary delights, I visited the source: Dinosaur Ostrich Land in Goseong, Gyeongnam. This isn’t just a farm; it’s an interactive tourist ranch where visitors can experience ostriches and other animals up close. For an entrance fee of 10,000 won (including a drink), you can feed around 80 ostriches, which makes it the largest private ostrich farm in Korea. You can distinguish males by their red beaks, black feathers, and red legs, while females are generally grey.

The farm offers endless opportunities to feed the ostriches, observe their unique eating habits (perhaps not as “cute” as goats!), and even experience ostrich egg incubation (though natural hatching is difficult in Korea, so artificial incubation is common). Beyond ostriches, the farm hosts pigs, goats, horses, and various other animals, providing an experience that rivals many zoos. The scenery, tucked deep within the mountains, is breathtaking, and the farm also sells ostrich feather souvenirs, egg crafts, and even Korea’s first-ever ostrich egg cookies.

Hanjo: Korea’s Exclusive Ostrich Culinary Destination in Busan

After the farm visit, I headed to Hanjo (한조), which means “Korean Ostrich,” located in Busan’s Seo-gu. This restaurant specializes in premium ostrich dishes. Be prepared for the prices; ostrich meat is incredibly expensive due to its rarity and the underdeveloped infrastructure for it in Korea. For instance, an Ostrich Bone Broth Soup is 38,000 won, Ostrich Yukhoe Bibimbap is 32,000 won, and Ostrich Suyuk (boiled meat) or Sashimi starts at 90,000 won (small) to 150,000 won (regular). The owner emphasizes that these prices are already minimized to introduce ostrich meat to unfamiliar diners.

A Taste of Ostrich: Dishes Reviewed

I ordered the most popular dishes: Ostrich Bone Broth Soup, Ostrich Yukhoe & Sashimi, and an Ostrich Egg Fry (a large egg costs 50,000 won). Ostrich meat, particularly from the legs, is exceptionally lean.

• Ostrich Sashimi: Visually, it’s indistinguishable from beef sashimi. The texture is incredibly tender, almost melting on the tongue, reminiscent of premium tuna. It has no gamey smell or fishy taste, but also lacks a strong “meaty” aroma compared to beef. However, its outstanding nutritional value compensates for this.
• Ostrich Yukhoe: Similar to beef yukhoe, it’s seasoned sweet and salty, served with an egg yolk. The key difference is the same incredibly soft texture as the sashimi.
• Ostrich Egg Fry: A single ostrich egg is equivalent to about 25 chicken eggs! The white is thick and somewhat jelly-like, offering a unique texture akin to mung bean jelly rather than typical egg white. The yolk tastes like a regular chicken egg yolk, but it’s traditionally spread on bread with agave syrup – a delightful and novel way to enjoy it.
• Ostrich Bone Broth Soup: The meat in the soup resembles shredded beef found in yukgaejang or jangjorim, with a similar lean texture. The broth is simmered for two days, resulting in a deep, rich flavor without any artificial seasonings. It tastes like a very profound beef bone broth, pure and wholesome, perfect for a health-conscious meal.

While I didn’t personally experience the anecdotal “vitality boost” that some claim from ostrich meat (a story shared by the owner, whose wife, a former university hospital urology nurse, could attest to its health benefits!), it’s undeniably a powerhouse of nutrients.

In conclusion, Hanjo offers a truly exceptional and healthy dining experience. For those seeking a unique culinary adventure, a premium health food, or simply a taste of something extraordinary, Hanjo in Busan is a must-visit. It’s not just a meal; it’s an exploration of one of the world’s most intriguing and beneficial meats.