Cheongsan Hoegwan 청산회관

Cheongsan Hoegwan is a charcoal barbecue restaurant in Jinbu-myeon, Pyeongchang, with pork, lamb, and Hanwoo beef presented as distinct cuts for the table grill. The meat list includes samgyeopsal, charcoal pork ribs, Iberico pork neck, lamb sirloin, shoulder-rack lamb chops, and Hanwoo sirloin. Samgyeopsal shows alternating bands of lean pork and belly fat. Iberico neck has a broad lean section threaded with smaller seams of fat, while the boneless lamb sirloin is cut into even pieces before grilling. The shoulder rack keeps meat attached to the rib bones, giving the lamb chop a different shape and cooking surface from the sirloin. Hanwoo sirloin arrives with a wide beef cross-section suited to direct charcoal heat. Yukhoe muchim remains off the grill: raw beef is seasoned and served as a cold dish beside the cooked cuts. An Iberico set combines several pork sections on one platter and includes a long sausage that can be browned on the same grate. Each table centers on a charcoal brazier and wire grate. A low exhaust hood sits over the fire and draws smoke upward while diners move pieces between the raw platter and the hot metal. Pa-kimchi, other kimchi, vegetables, and dipping pastes occupy separate small dishes around the brazier instead of being mixed into the meat. Doenjang jjigae is cooked in an earthenware bowl and placed with rice beyond the grill. Buckwheat and beef-belly jjamppong adds a noodle course with buckwheat noodles, thin beef belly, vegetables, and broth. The dining room is broad and orderly, with square tables arranged for families and larger parties. The lamb set places lamb belly, boneless sirloin, a bone-in shoulder rack, squash, green chili, mushroom, and sausage on one raw platter. The Iberico set separates pork jowl, neck, and belly into visible sections, while the seasoned pork-neck ribs are coated with soy-based marinade before reaching the grate. Squash, chili, and mushroom cook on an open part of the wire grate beside the meat. Lobster ramyeon brings a split lobster and noodles together in a long bowl. Spicy Neoguri jjajang uses black-bean seasoning in a separate noodle bowl. The draft list includes Stella Artois and Suntory Premium Malt's, while a Jim Beam highball combines whisky and carbonated water in a glass.