When looking at the menu in a Korean beef restaurant, you will often see the label “1++.” In Korea, this is commonly called “two-plus Hanwoo,” and it refers to a specific beef quality grade.
If you are not yet familiar with the different cuts typically served, it may help to first understand the common Korean BBQ Beef Cuts, since grading and cut selection often go hand in hand. In this article, we will clearly explain how Korea’s beef grading system works and what 1++ actually means.
How Is Korean Beef Graded?
Korean beef is evaluated using two main criteria:
- Quality Grade (based primarily on marbling and eating quality)
- Yield Grade (based on carcass weight and overall meat production)
In restaurants, the grade that customers usually see on the menu is the quality grade.
The quality grades are:
- 1++
- 1+
- 1
- 2
- 3
Among these, 1++ is the highest grade.
In 2019, the Hanwoo grading system was revised. Within the 1++ category, additional numbers were introduced. You may now see labels such as 1++(7), 1++(8), or 1++(9). The number in parentheses reflects a more detailed marbling score, with higher numbers indicating denser intramuscular fat.
Technically, 1++(9) represents the absolute highest level of marbling. Recently, premium Korean BBQ restaurants have started proudly displaying this as “1++ No.9” on their menus. If you see “No.9” next to your Hanwoo, it means the beef has reached the highest marbling score within the 1++ grade.
What Determines the 1++ Grade?
The 1++ grade is determined by evaluating five factors:
- Marbling (intramuscular fat)
- Meat color
- Fat color
- Texture
- Maturity
Among these, the most important factor is marbling, officially referred to as intramuscular fat.
In simple terms, inspectors look at how evenly and densely white fat is distributed within the cross-section of the meat. If the marbling score meets a certain threshold, the beef qualifies for the 1++ grade.
The higher the marbling, the more tender the texture tends to be. When heated, the fat melts and enhances the overall flavor. This is why 1++ Hanwoo is often described as “melting like butter.”
However, 1++ does not automatically mean the beef is “better” for everyone, nor does a lower grade mean the meat is poor quality. Because 1++ contains more fat, it can feel rich or heavy. For those who prefer a cleaner, leaner taste, 1+ or Grade 1 may be a better fit.
In Korea, lower grades such as Grade 2 or Grade 3 are commonly used when preparing baby food. The reason is simple: they contain less fat. This example shows that the grade reflects characteristics, not absolute superiority.
Why Is 1++ Hanwoo So Expensive?
There are several reasons for the high price.
First, Hanwoo cattle require a long raising period, and overall production volume is limited.
Second, only a relatively small percentage of cattle qualify for the 1++ grade.
Third, domestic demand for high-grade Hanwoo is strong.
These factors combine to shape the final price.
In practice, 1++ Hanwoo can vary widely depending on the cut and restaurant. In popular dining districts like Gangnam or Myeongdong, it may range from around 30,000 to 70,000 KRW per 100 grams, with premium specialty cuts costing even more. At high-end specialty restaurants, you can easily expect the total to exceed 100,000–150,000 KRW per person once you include side dishes and drinks.
Unless the budget is flexible, many Koreans do not eat 1++ Hanwoo regularly. It is often reserved for special occasions. I also tend to choose it for birthdays or celebrations rather than everyday meals, simply because of the cost.
Is 1++ Always the “Best Choice”?
The highest grade does not automatically mean it is the best choice in every situation.
Beef with heavy marbling is tender and flavorful, but it can feel rich if you eat a large amount. By contrast, 1+ or Grade 1 tends to be leaner and may better highlight the natural flavor of the meat.
As mentioned earlier, baby food in Korea typically uses Grade 2 or Grade 3 beef due to the lower fat content. This reinforces the idea that grading is about characteristics and purpose, not a simple ranking of good versus bad.
If this is your first time trying Hanwoo, a regular 1++ or even 1+ grade is usually more than enough. You do not need to pay extra for No.9 unless you specifically enjoy very rich, heavily marbled beef.
How Is Hanwoo Different from Imported Beef?
In many Korean restaurants, Hanwoo and imported beef are clearly distinguished on the menu.
Hanwoo refers to native cattle raised domestically in Korea under strict quality controls. While American Wagyu or USDA Prime beef also has excellent marbling, Hanwoo is famous for its unique savory aroma and a distinct “beefy” sweetness, thanks to its high percentage of oleic acid. Many people describe Hanwoo as sitting somewhere between Japanese Wagyu and Western beef: rich and tender, but still with a noticeable beef flavor.
That said, some imported beef also features high levels of marbling and can offer strong value for the price. For example, in Pocheon, Gyeonggi Province—an area well known for beef ribs—many restaurants serve high-quality U.S. beef ribs rather than Hanwoo.
For travelers, trying 1++ Hanwoo at least once can be a meaningful experience. However, there is no need to insist on the highest grade. Koreans regularly eat U.S. and Australian beef as well. If budget is a concern, imported beef is still more than sufficient for experiencing Korean-style BBQ.
At a Glance: Hanwoo Grades & Taste Profiles
Here is a quick breakdown to help you choose the right grade depending on your taste preference and budget:
| Grade | Marbling Level | Flavor & Texture Profile | Best For… |
| 1++ (No.9) | Extreme | Melt-in-your-mouth tender, incredibly rich and buttery. | Special occasions, luxury food experiences. |
| 1++ / 1+ | High | Very juicy and tender, well-balanced beefy flavor. | Authentic Korean BBQ lovers who want quality. |
| Grade 1 | Moderate | Chewy, lean, and savory with a stronger meat flavor. | Those who prefer a cleaner taste with less fat. |
| Grade 2 / 3 | Low | Very lean, high protein, minimal fat content. | Soups, stews, and healthy baby food. |
Quick Tip for Travelers: If you want the absolute pinnacle of Korean beef, look for the words “No.9” next to the 1++ label on the menu!
Summary
Hanwoo 1++ is the highest quality grade in Korea’s beef grading system, defined mainly by abundant marbling. Within that grade, 1++ No.9 indicates the highest marbling score.
It commands a high price and is known for its tender texture and rich flavor. However, because of its higher fat content, some diners may prefer 1+ or Grade 1 for a leaner taste.
When visiting a Korean beef restaurant, understanding the grading system allows you to choose according to both your budget and your personal preference.