<p>Hanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets. Therefore, this study aims to explore the history and characteristics of Hanwoo to enhance understanding and seek opportunities for global market expansion. Although the exact origin of Hanwoo is unclear, it is presumed to have migrated to the Korean Peninsula from Africa, the Middle East, or northern China and Manchuria. Over time, frequent regional exchanges may have led to genetic interbreeding between Hanwoo and cattle from China and Japan. Hanwoo is classified into four primary coat color types—yellow-brown, black, white, and spotted—but more than 90% of Hanwoo exhibit a yellow-brown coat. Hanwoo has been selectively bred to enhance marbling and fat content, and it has been shown to exhibit higher intramuscular fat and marbling scores compared to foreign breeds. Furthermore, other Korean breeds such as Heukwoo and Jeju black cattle have demonstrated higher levels of oleic acid and amino acids than Hanwoo, suggesting even richer flavor profiles. These characteristics indicate that Hanwoo possesses competitive potential in the global premium beef market. Developing differentiated branding strategies based on breed-specific traits could further promote Hanwoo exports. However, since Hanwoo has been selectively bred according to the preferences of Korean consumers, additional research is needed to assess its acceptance in other major international markets. Moreover, limited production volume and high production costs present significant challenges for large-scale exports.</p>