Cuisine

Korean (한식당)

District

Jongno (종로구) , Seoul

Address

Seoul Jongno-gu Jong-ro 200-12

Quick read

Why go

Buchon Yukhoe Bonjeom is a Michelin-selected yukhoe (Korean beef tartare) restaurant located in the yukhoe alley of Gwangjang Market, Jongno-gu, Seoul.

Best for

A focused meal stop

Visit tip

Expect possible waits during weekends or peak meal times.

Map

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Check hours and routes before you go.

Buchon Yukhoe Bonjeom is a Michelin-selected yukhoe (Korean beef tartare) restaurant located in the yukhoe alley of Gwangjang Market, Jongno-gu, Seoul. Positioned just a two-minute walk from Jongno 5-ga Station Exit 8, the restaurant offers excellent accessibility and operates an annex branch nearby in addition to the main location. The signature yukhoe bibimbap is priced at 10,000 won, representing fair value even by Gwangjang Market standards. The dish layers a generous bed of fresh lettuce, cucumber, sprouts, and pear beneath lightly seasoned raw beef, delivering the impression of a healthy, balanced meal. Keeping the seasoning mild allows the natural flavor of the yukhoe to come through, while mixing vigorously produces a taste closer to hoe-deopbap (raw fish rice bowl). The beef tartare itself draws praise for its chewy, springy texture and fresh ingredient quality, though occasional mentions of a faint beef aroma surface in some accounts. The yuk-sashimi offers a firmer chewing experience that provides a different pleasure from the standard yukhoe. The nakji-tangtangi (live octopus) and yukhoe combination and the yukhoe-mulhoe (cold broth tartare) are also popular orders. The complimentary beef radish soup served with every meal earns high marks for its rich, deeply savory broth, many diners request multiple refills, and the kitchen proactively replenishes pear and radish sprout garnishes. The restaurant is compact but seats a considerable number of tables, with two-person tables available for solo diners. Table spacing is extremely tight, creating a sensation of virtually sharing a table with neighboring parties. A strict one-person-one-menu rule applies, and a 90-minute table time limit keeps turnover fast. On-site queue registration is handled through a Tableling terminal at the entrance; diners wait near the entrance until called. During a weekday evening visit around 7 PM, a queue position of approximately ninth resulted in entry within about 10 minutes, though weekend and peak-hour waits may exceed one hour. International tourist concentration is remarkably high, with Japanese visitors prominently represented, some days see foreign diners comprising over 90 percent of the customer base. Orders are placed at the table, with payment settled at the counter upon departure. Comparing with the sister restaurant's perilla-oil bibimbap and choosing based on personal preference is a worthwhile consideration.