A “demand food party†that awakens your sleeping food DNA
Beef flower “ribâ€
Prepare ribs in a size that is easy to eat
Along with various vegetables that will add umami
Ready to transform into a rib soup
When a soup full of meat flavor comes out
Capture it softly
Finish with a garnish that adds a sense of neatness
Today's menu, rib soup
<Why did rib soup become a wedding food? >
Exciting wedding food!
Among the various foods to enjoy after the wedding
This is the kind of food that guests are looking for! Rib soup!
As a thank you to the guests who came to the wedding
The thing that served a precious rib soup
Praying for the bride and groom's happiness
A bowl of rib soup that relaxes your heart
Traditional weddings where weddings and receptions were held at home in the past
After that, a wedding hall was built and a reception was held at a restaurant
Make colorful mochi and sweet and salty steamed ribs at home
Take it to the restaurant and set it up,
The food they make and serve in restaurants is noodles
Around the 70s, the main food changed from noodles to rib soup
Nowadays, it's replaced with a buffet inside a wedding hall
If so, when did you start eating rib soup?
Seeing that it also appeared in Jeong Yung Yong's book, it is presumed that it was eaten during the Joseon Dynasty
It's called Gajitang that appeared at Gojong's 41st birthday party
The record comes from Imjin's Ark of Jinchan
Pork ribs and ribs are the same words
It is presumed that they also ate rib soup back then
Precious food eaten by kings and men at banquets
What made people eat rib soup in popularity
You can think of it as starting when large-scale cattle breeding began in the 70s
The number one most bought and eaten restaurant menu in 1992 was yakiniku teishoku
The second place was rib soup
In the past, ribs were a symbol of luxury
What is the reason for cooking soup with these precious ribs?
Boil it in hot water, more people
To be able to enjoy meat
<Do maguris have ribs too?! >
There was a controversy about cooking rib soup with maguri
If so, is Maguri a fake rib? NO!
The part of maguri that has a savory flavor as it is boiled
Maguri is also a part of ribs
Rib soup even if you cook it with maguri
What was controversial at the time was the use of cheap Maguri ribs
Receiving a high price is the key
There is a price difference from as little as 3 times to as much as 10 times
Maguri ribs and regular ribs
However, it focuses only on provocative headlines without detailed explanations
Situations that increased confusion
In fact, if you look at it, it's a savory maguritang with a strong texture
Of the ribs of beef, numbers 1 to 5 are bone ribs
Mainly used as a steam bath or steam bath
Ribs 6 to 8 are flower ribs
Thick-fleshed rib flower
Make the most of the natural flavor of meat
Grilled spareribs eaten without seasoning
Finally, the ribs corresponding to numbers 9 to 13 are spareribs
Mainly boiled and eaten in hot water
Beef rib soup with an excellent savory soup
Use various parts that enhance the flavor of the soup
Only then can the rib soup have a deeper flavor
Selected by the Demand Gourmet Association from now on
Here are some “rib soup†restaurants you should go to before closing the door.
The first dining room
Surprised by the large ribs and surprised again by the price/quality ratio
A place where you can enjoy a hearty rib soup
'Nonbatgol 'in Bongcheon-dong
A place in a quiet neighborhood that is constantly visited by people
A light broth that makes the most of the natural flavor of ribs
A place where you can enjoy a hearty rib soup that you like
There are about 7 compact dining room tables in all
King rib soup, the signature dish of this restaurant
They sell a limited edition of just 200 bowls per day
A restaurant that has been operating for 17 years this year
A couple getting ready for business every day from 4 a.m.
I'm worried that increasing the quantity will reduce the quality
Stick to selling 200 bowls every day
Rib soup that usually contains a lot of sugar to add flavor
However, the rib soup in this house is not sweet at all
More meat than broth
Simmer for 20 minutes to remove the oil
Ribs simmered once again with soy sauce
With simple ingredients and broth in an earthenware pot
If you boil it quickly
Broth containing meat flavor and
A rib soup with a delicious texture of tender meat
The appeal that makes you keep eating even when the amount is large
The meat is marinated and eaten as a snack
If you roll rice in soup and eat it
Set menu, unenviable Wanggalbitang, Soju
Han Joo-pyeong: Is this possible? Is this a true story?
Second dining room
A place that is emerging as a hidden powerhouse in the rib soup world
Sangam's 'navel house'
The belly of office workers with rib soup
A place that fills you up
With rich brisket soup and large ribs
A rib soup with a deep meat flavor and
From Korean beef rump to yukhoe bibimbap
A place where you can enjoy high quality beef dishes
This place is famous for grilled Korean beef and Pyongyang cold noodles
The owner knows a lot about meat
Operates as a directly managed store managed by the owner
This restaurant's signature dish, the famous rib soup
A rib part where it's not easy to make soup because the meat flavor is relatively weak
Rib soup with deep flavor using brisket broth
Ribs with a different texture on the inside and outside because the meat is cooked well
Lean meat with a rich texture
The harmony of the fascial area with excellent chewiness
Add depth to the broth with Korean beef brisket
Put in large ribs and brisket
This house's rib soup cooked in a flash
If you roll up a bowl of rice and take a spoonful
The perfect health food for this fall
This restaurant's rib soup made with American ribs
The reason is the quality of American beef ribs compared to Korean beef
I decided that it was relatively stable
Another dish at this restaurant, yukhoe bibimbap
Cut the rump into thick slices
Add various garnishes such as lettuce, sprouts, and seaweed
Yukhoe bibimbap where you can enjoy the natural flavor of high-quality Korean beef
The unique texture of fresh, fleshy meat
Slightly add the sauce
A bite of delicious yukhoe bibimbap
Every Tuesday is a day to bring in fresh hummus caught that day
“Raw yukhoe,†a special delicacy that can only be enjoyed on the day the meat comes in
Han Joo-pyeong: The calligraphy of the rib soup world
The third dining room
Made from sunshine in a 45-year traditional hanok
A place where you can properly enjoy rib soup stock
Euljiro 'Nampo Myeonok'
Old-fashioned rafters and props
Holding one position for 45 years
A place where past and present coexist
A rib soup with a refreshing flavor made by thoroughly simmering the brisket
My own debt every morning
Plate dumplings with a unique texture
Atmosphere and taste steeped in long-standing traditions
A house you can feel all at once
A long-established store that has held a position for 45 years
An old-fashioned interior and interior that catches the eye as soon as you enter
Popular lunch menu rib soup
Located in a place where there are many office workers
Add rib soup as a menu that anyone can easily eat
Rib soup at this restaurant with 20 years of history
The refreshing and light flavor of the soup made with brisket is attractive
Fill the fresh umami with blue crab
A broth with a mild meat flavor
In the broth where ribs and brisket were boiled together
Put in a lot of blue crab and let it brew again
If you add marinated ribs and broth, the rib soup has a refreshing and refreshing flavor
A hearty filling made with just vermicelli and rib broth!
On soft dumpling skin made by yourself
Fill up on meat and beef full of crunchy flavors
If you boil it moist in broth
Another dish at this restaurant is plate dumpling
Boiled songbon-like visuals and a soft texture
Han Joo-pyeong: The throbbing is amazing
What is the new broadcast time of the Demand Gourmet Meeting
Wednesday at 10:50 p.m.!
I'll meet you for more delicious food in the late evening~