Yangmiok Namdaemun Branch 양미옥 남대문점

Teukyang, the thickest part of beef tripe, and daechang, beef large intestine, go over charcoal while staff tend the grill at your table. The cleaning and marinating follow more than 30 years of practice carried over from the original Euljiro branch, keeping the offal smell down, and the red seasoning aims for depth over heat. Beef galbi offers a non-offal option, and the grill can be followed by yanggomtang tripe soup, Korean beef seolleongtang, gopchang hot pot, or naengmyeon cold noodles. Valet parking runs out front. Two floors, including a private room upstairs, make space for family gatherings.