Beodeunamujip Seocho-dong Bonjeom 버드나무집 서초동본점

Beodeunamujip Seocho-dong Bonjeom is a Korean beef restaurant at 434 Hyoryeong-ro in Seocho-gu, Seoul, opened in 1977. It began with jumulleok as its central dish and expanded to fresh ribs, marinated ribs, sirloin, outside skirt, yukhoe, galbitang, beef gukbap, and bibimbap. The kitchen uses 1++ grade female cattle sourced from farms in Pyeongchang and Hoengseong. Fresh ribs are seasoned with sea salt rather than covered in soy marinade, then cooked over charcoal. Browning develops on the surface while fat and juice remain between the rib meat and bone. Marinated ribs receive a light seasoning before reaching the same charcoal fire, giving them more evident sweetness and salinity than the fresh cut. Jumulleok, the dish associated with the restaurant's early years, cuts sirloin into manageable pieces, seasons it, and grills it at the table. Galbitang begins with a clear stock made from kelp and radish. Large beef ribs with substantial meat, along with additional lean pieces, fill a heated earthenware bowl. The meat can be lifted from the bone and dipped in a mildly seasoned sauce, while rice is added to the broth. Beef gukbap uses a redder, deeper soup containing several cuts of beef and garlic chives, providing a visibly different bowl from the clear rib soup. A galbi set places grilled rib meat, soup, rice, and side dishes on one table. The banchan include lightly seasoned dongchimi, dressed green onion, mung-bean jelly, sliced onion in sauce, blanched vegetables, and fresh wrapping greens. The cool radish broth of dongchimi sits apart from the hot beef dishes, and Hamheung-style naengmyeon provides thin, chewy noodles with either broth or red seasoning. Doenjang stew is another warm accompaniment. Raw seasoned yukhoe, bibimbap, sirloin, and outside skirt extend the menu beyond the two rib preparations. The restaurant occupies a large building with dining rooms across the first through third floors. Older interior partitions divide the halls into bays and private rooms, creating space for charcoal tables as well as soup and set meals.