Korean BBQ in South Korea - 372 Restaurant Picks | Page 14

Tables on an outdoor deck look over a garden with a waterwheel and a fountain. The fresh galbi is cut thick and barely…

Only 100 bowls of galbitang (beef short rib soup) go out at lunch each day, so late arrivals often miss out. The broth…

Sweet, refreshing steamed napa cabbage, a little like white kimchi, sits beside the grilled meat and clears the palate…

The specialty cuts are so tender that eating them first makes the tenderloin and sirloin seem dull. Start the thick han…

Its gopchang jeongol (beef intestine hot pot) has a nutty, savory broth with only moderate heat and plenty of well-clea…

A butcher counter at the entrance sells the hanwoo you grill at the table, but the lunch menu is what fills the hall. H…

A mound of bean sprouts topped with thin shabu-shabu beef rises out of the pot before anything cooks. Once the broth bo…

A tank by the entrance holds packaged hanwoo submerged in water as it ages, and the water-aging is the first thing you…

Restrained sugar in the marinade lets the beef itself lead in the thick-cut Eonyang bulgogi, which is grilled in the ki…

Three buildings, Arirang One, Arirang Two and the Arirang annex, share one lane, and the halls are never quiet. In retu…

Every table sits in a private room, more than twenty of them, which keeps family introductions and business dinners awa…

The marinade on the hanwoo yangnyeom-galbi has had most of its sugar taken out, and diners split between those who say…

A wall of split firewood stacked by the entrance feeds the iron cauldrons where the soup simmers. So meori gomtang, bee…

Hanwoo sirloin, tenderloin and specialty cuts share one menu with pork belly, neck and jowl at this butcher-shop grill,…

Hanwoo is bought by cut and weight at the butcher shop and carried next door, where a per-person table charge covers gr…

Pork ribs scented with pine needles come off an oak-charcoal fire in the kitchen and reach the table already cooked. Th…

The cheese nurungji roll wraps salty cheese in crisp scorched rice and comes drizzled with honey. It used to be rolled…

One dish, pork bulgogi grilled on a wire rack over coal briquettes, comes in two marinades: soy sauce, or spicy gochuja…

Galbi-jjim, braised beef short ribs, comes in a sweet-salty glaze with meat tender enough to slip off the bone, while t…

When the original Gwangjang Market branch fills up, staff wave flags to steer diners to this larger two-floor dining ro…

Rather than going over charcoal, seasoned beef ribs and vegetables are covered with broth and simmered at the table, th…

Run by the Yeongju livestock cooperative, this hanwoo restaurant has a big hall, and on weekends overlapping family gat…

Beef comes straight from an in-house butcher counter, cutting out middlemen and keeping domestic beef relatively afford…

There are two halls: one with floor seating where shoes come off, and another, entered from the parking side, with tabl…