Galbi 1987 갈비1987

Galbi 1987 is a charcoal-grilled beef restaurant at 2065-1 Hwadong-ro in Idong-myeon, Pocheon, serving Pocheon-style marinated ribs and steak cuts. The 11CM Idong galbi is a broad rib coated in soy-based seasoning, with its elongated bone and opened section of meat presented together on the plate. The marinated exterior meets the charcoal first, developing a brown seared layer. Staff separate meat from bone, cut it into bite-size pieces, and return the new surfaces to the heat until the center is cooked. Wine-aged Idong galbi adds a wine-based aging and seasoning process. Fresh galbi omits the marinade and leaves red meat and fat seams visible. Tenderloin steak arrives as a thick, fine-grained cut with little exterior fat. Strip steak retains a rim of fat beside clearly defined lean fibers, producing a firmer surface once grilled. Lamb-rib steak keeps a short bone attached as a handle and has a different fat aroma and elasticity from the beef ribs. Staff turn the larger pieces with tongs and divide them with scissors or a knife, adjusting the sequence to each cut. The opening table includes corn soup, a small portion of yukhoe, gim, wasabi, and mustard-leaf kimchi. Raw seasoned beef can be placed on the crisp seaweed with a small amount of wasabi and pungent kimchi, keeping its cold texture separate from the grilled courses. A small bread accompaniment holds charcoal-grilled meat and sauce in a compact sandwich form. Onion and cabbage in mustard dressing, cucumber-radish pickles, cubed radish kimchi, and leafy salad with doenjang dressing supply crisp vegetables and acidity in individual dishes. Doenjang stew cooks fermented soybean broth with mantis shrimp, leaving the shellfish body visible in the earthenware pot. Buckwheat somyeon loosens fine noodles in a chilled liquid or seasoning, separating it by temperature from the charcoal meat. Vintage wood and metal define the interior. An exhaust pipe descends over the brazier at every table and draws smoke directly from the charcoal while the staff grill the rib, tenderloin, strip, or lamb in distinct sections.