korean food / seoul / [Hundred Year Gourmet] Chosun Okgalbi… Fresh Korean beef at a reasonable price – 2275

[Hundred Year Gourmet] Chosun Okgalbi… Fresh Korean beef at a reasonable price

│ Juicy and rich flavor that fills your mouth

The “Hundred Years Restaurant”, which connects generations, has selected 149 restaurants from all over the country. Following 58 last year, 91 more were designated this year. These are places that have been silently meeting customers in one place for over 30 years. A place that impresses with “uniformity” while protecting faith and determination. These efforts have stolen the government's taste. The 149 restaurants selected directly by the government are currently known through the food tech platform “Shikigami.” Under the title “Hundred Years Gourmet,” AJU Keizai will introduce the Hundred Years Restaurant and the food restaurants filled with memories one by one.

*Image source: Courtesy of the owner of Chosun Okgalbi

If you visit 'Taebaek' in Gangwon-do, there are many places that specialize in Korean beef. This is because Taebaek Korean beef produced nearby can be procured from production areas with a small distribution margin. Taebaek Korean beef is raised in the mountainous highlands of Gangwon-do, which stretches along the Taebaek Mountains, and boasts tender flesh and rich flavor. Taebaek Korean beef is considered one of the must-try foods when you stop by Taebaek mulgalbi.

“Chosun Okgalbi” began more than 40 years ago when the founder, Grandma Pi Jeong-sun, grilled beef on a grill and sold it on the street in Taebaek Mining Village. Currently, the son has been selling beef ribs in Taebaek for 32 years, following his mother's. If you order meat, you will be served a hearty meal of 7 handmade side dishes by the boss. In particular, cold jellyfish and stingray sauce are so popular that they are eaten with meat and are refilled at every table. The signature menu “raw ribs” is characterized by making fresh Taebaek Korean beef in their own form. Raw ribs, which have a fresh feel with only white marbling mixed with a deep bright red color, are excellent for their moist juiciness and soft, crunchy flesh. “Seasoned ribs,” which have a sweet and spicy flavor with fruit as the main ingredient, and “rib soup,” which has a rich lightness and is made with a focus on soup for about 10 hours every day, are also popular menus. Note that rib soup is sold in limited quantities of 50 to 80 bowls per day.

[One Hundred Years PICK] “Taebaek Korean Beef” = Taebaek is an area where natural environments such as uniform weather, clear water, and mountainous highlands have developed throughout the year. Since it has such optimal conditions for raising Korean beef, it is famous for its good taste compared to other regions. Thanks to the marbling that is evenly distributed, Taebaek Mountain Korean beef has a soft texture and rich aroma, so it is loved by locals as well as tourists.