In her latest mukbang adventure, Tzuyang 21 servings Nagoya BBQ challenge takes viewers deep into the heart of Japanese grilled meat culture. After exploring Nagoya, she set her sights on a legendary, camera-shy yakiniku spot called Jeongnakwon — a place that’s been feeding locals since 1979 and is famously off-limits to filming. Thanks to a tip from a veteran taxi driver, Tzuyang was granted rare access to this hidden gem.

A Yakiniku Landmark with 44 Years of Flavor

Jeongnakwon isn’t just any BBQ restaurant — it’s a 44-year-old establishment revered by locals. Often referred to as the “30-year life experience bulgogi,” the place is steeped in history and known for offering some of the finest beef in Nagoya.

The eatery typically prohibits cameras, so Tzuyang’s video offers a unique, behind-the-scenes look at this storied meat haven.

21 Servings of Premium Meat — Just for Tzuyang

True to her mukbang legend status, Tzuyang ordered a jaw-dropping 21 servings of meat solo. Her lineup included 3 servings each of:

• Tenderloin (Hire)
• Sirloin (Rosu)
• Beef Tongue (Gyūtan)
• Intercostal Rib Meat
• Beef Stomach (Shio Mino)
• Large Intestine (Horumon)
• Rump Steak (Hip)
• Plus one bowl of rib gukbap (beef soup)

Altogether, her meal cost approximately 1,100,000 KRW — around $770 USD.

Flavor Notes: From Tongue to Intestine

Beef Tongue (Gyūtan):
Surprisingly clean in taste, grilled swiftly, and made richer with a lemon-based dipping sauce. Tzuyang, typically sensitive to odors, praised its smooth flavor.

Shio Mino (Beef Stomach):
Sliced ultra-thin, grilled until crunchy and chewy — this house favorite stole the spotlight.

Tenderloin (Hire):
The priciest cut, buttery soft and juicy even with minimal cooking.

Large Intestine (Horumon):
Trimmed of excess fat and expertly grilled by Tzuyang for a smoky, crispy texture.

Sirloin & Rump Steak:
Rich, oily, and decadently marbled. She called them “luxury LA galbi” as she paired bites with beer and rice.

Cultural Fusion in Every Bite

While indulging in the feast, Tzuyang delved into the origins of yakiniku, learning it stems from Korean culinary roots, influenced by Mongolian traditions.

Jeongnakwon’s menu revealed layers of Korean influence, from kimchi to bulgogi and naengmyeon. The naengmyeon, served with minced beef, reminded her of celebratory noodles — mild yet comforting.

The Gukbap Bet: Red or White?

To end the meal, she ordered a bowl of gukbap but turned it into a guessing game with her crew:

• Everyone guessed it was a classic white broth.
• She dramatically revealed it was red.
• The playful bet ended with a laugh, as the “losers” jokingly agreed to cover the bill — though the company card took care of it.

Reactions: From Shocked Staff to Stunned Guests

The restaurant staff were visibly stunned by the final bill and the fact that one woman had devoured it all. Fellow diners watched in awe. As the staff joked about wanting to “see her face” to remember this legend, Tzuyang smiled politely, unfazed by the attention.

Final Take: An Epic Taste of Nagoya

This wasn’t just a mukbang — it was an immersive food journey.

• She explored cuts rarely shown on camera.
• Experienced the culinary crossroads between Korea and Japan.
• Delivered laughs, facts, and flawless eating.

“Grilled meat is just good anywhere,” she reflected, “but here, it’s unforgettable.”

Tzuyang’s 21-serving Nagoya BBQ challenge will go down as one of her most iconic — a celebration of flavor, culture, and unmatched mukbang stamina.