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korean food / seoul / Five long-established yakiniku restaurants across the country with 100 years of nostalgia – 2438

There are restaurants that have kept their place for many years and have continued to have the same taste. Long-established restaurants with shabby signs and signs of time are scattered all over the place share memories as well as flavors. Here are some yakiniku restaurants that are popular among long-established stores for their sizzling sounds and savory flavors. From pork ribs made with a secret sauce that makes use of tender meat quality, to meat restaurants that are easy to enjoy through the operation of butcher shops and restaurants, to raw ribs where you can enjoy the natural taste and flavor of meat without seasoning! Let's meet 5 of the best long-established yakiniku restaurants that have been nostalgic for 100 years.

1. Pork ribs made with a deep flavor using homemade seasoning, 'Madang Charcoal-grilled ribs' in Yeongju-dong, Yeongju

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As soon as you enter the store, the owner's image of the owner preparing the meat draws your attention. You can enjoy Korean beef and domestic pork at reasonable prices. The signature menu, “Handmade Pork Ribs,” is pork slaughtered on the same day and aged for 24 hours with a special sauce, and boasts tender meat quality. It is characterized by the fact that pork ribs and whole meat are used in a 7:3 ratio, so you can enjoy a chewy yet soft texture at the same time. Pork ribs, which are lightly grilled over charcoal, have a sweet and spicy seasoning combined with a mild charcoal flavor that appeals to the palate. After eating the meat, it's a good idea to finish off with a meal menu such as “somen,” “watercress noodles,” and “miso stew.”

[Shikigami Tip]

â–²Location: 79, Beonyeong-ro 173beon-gil, Yeongju, Gyeongbuk

▲Business hours: 12:00 — 21:30 every day, B/T 15:00 — 17:00

â–²Price: Homemade pork ribs (200g) 9,000 won, pork ribs (150g) 10,000 won

â–²Testimonial (bald eagle): It's a place I often go to when I eat out with my family, but I think I go there 2-3 times a month. I always eat pork ribs on the first one, then run with pork ribs on the second one, and I like it because the meat is so fresh. Both pork dishes were successful, so I'm going to try beef ribs next time. hehe

2. Gongju Seoknam-ri's 'Yugu Restaurant', a grilled Korean beef that stands out for its reasonable configuration

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Image source: an_ddol's Instagram

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Image source: an_ddol's Instagram

“Yugu Restaurant” is a beef specialty store that has been around for 4 generations at the entrance to the Yugu Market. They run a butcher shop and restaurant together, so you can find plenty of food for the price. Among beef, high-quality parts of Korean beef are selected and presented to customers. The signature menu is “Korean beef platter,” which offers a variety of cuts at once, starting with raw liver and sea bream, sirloin, tenderloin, tenderloin, and skirt meat. There is a sense of freshness in the visual where the red flesh and white marbling are in harmony. When the meat is half cooked on a hot grill, turn off the heat and cook the meat with residual heat to further maximize the soft texture.

[Shikigami Tip]

â–²Location: 33-4, Sijang-gil, Yugu-eup, Gongju, Chungcheongnam-do

▲Opening hours: 10:00 — 19:00 every day, closed on the first and third Mondays

â–²Price: Korean beef platter 58,000 won, yukhoe bibimbap 10,000 won

â–²Testimonial (I really buy food alone): I feel more at ease because I grill the meat I've prepared myself and eat it right at the restaurant. I ordered a platter of meat, and it came out really piled up like a mountain. Hehe, I was a little disappointed when I usually ate meat because it's a big eater, but I ate it well because my stomach was completely full.

3. Beef and pork served at a meat restaurant that specializes in raw meat, Gimhae Daedong 'Tori Restaurant'

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“Tortoki Diner” has continued the family business for the second generation with a sincere heart from 1974 until now. It's a meat restaurant where you can eat good quality meat at an affordable price. The representative menu is “beef” and “pork,” which the boss prepares himself based on slaughter and dismantling techniques built up through agriculture and completion, and they have been selling mainly raw meat. In particular, the “pork stew” and “durugi” menus, which are made with plenty of meat, are so satisfied that there are regular customers who only come to eat them. The “marbled bag,” which is sliced thicker than normal and makes the most of its chewy flavor, is also a popular menu. Marbled rice cooked only slightly on a grill has a heavy flavor that wraps around the mouth and has a unique oily flavor.

[Shikigami Tip]

â–²Location: 7-5, Dongnam-ro 49beon-gil, Daedong-myeon, Gimhae, Gyeongnam

▲Opening hours: 10:00 — 22:00 every day, closed on the first and third Sundays

â–²Price: Raw pork belly (120g) 8,000 won, marbled back (120g) 13,000 won

â–²Testimonial (The meal is beautiful): It's not easy to eat this much meat at this price these days, but it's nice to be able to place an order without thinking about the price here. The meat was delicious even before grilling, and the samgyeopsal in particular suited my taste the best of all the places I've eaten, so I kept eating it. The meat itself is delicious, so it's delicious even if you just eat the meat without any special sauce! hehe

4. 'Brother's House' in Daeheung-dong, Daejeon, a yakiniku made with briquettes

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Image source: sso_sabrina_ on Instagram

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Image source: jinhyun._.a's Instagram

“Brother House” has been in business for a long period of 56 years since 1965, and is considered one of Daejeon's leading long-established yakiniku restaurants. The interior and exterior of the store, which exude a quaint atmosphere that seems to show signs of many years, have a nostalgic feeling. The signature menu is “yakiniku,” which is served with domestic sow marinated in yakiniku sauce. Remove the fat from the briquette fire, go through the roasting process, and place it on a cast iron plate. The yakiniku, which is deeply infused with sweet seasoning, is fun to eat a combination of various side dishes, such as a secret garlic soy sauce developed in-house, samjang, and jelly to suit your taste. “Fried rice,” which is enjoyed by cutting leftover meat into small pieces and stir-frying vegetables and rice, is also a must-try delicacy.

[Shikigami Tip]

â–²Location: 34, Daeheung-ro 175beon-gil, Jung-gu, Daejeon

▲Opening hours: 11:30 — 21:00 every day, B/T 16:00 — 17:10, closed on the first and third Sundays

â–²Price: Bulgogi (540g) 24,000 won, fried rice 2,000 won

â–²Testimonial (Wanna Bee Heidi): When you order meat, you first put the meat on a grill and cook it over a briquette fire, and the smell dies from then on. If you grill the jelly that comes as a standard when cooking meat at your seat and eat it with it, you won't feel it, and it will go in constantly. Hehe, it's grilled over a briquette fire, so the meat also has a good aroma of briquettes, so it's great with sake.

5. Raw ribs with the natural flavor of meat, “Buam Galbi” in Ganseok-dong, Incheon

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Image source: e.seul.b's Instagram

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Image source: e.seul.b's Instagram

“Buam galbi” has been popular as a raw rib menu since 1978. The signature menu, “raw ribs,” brings in about 100 kg of domestic sows every day and cuts them to a thickness of 1 cm. At the same time, a sheath is added to make use of the soft texture. Raw ribs that have been carefully prepared are grilled on a grill without any seasoning, so you can fully enjoy the savory flavor and flavor of the meat. The juicy meat is a great way to enjoy a richer flavor with fresh kimchi, pickled red pepper, and yellowtail sashimi. “Salted fish fried rice,” which is white rice, stir-fried with skewers and sesame oil, then sprinkled with chives and sesame seeds, is also popular as a meal menu.

[Shikigami Tip]

â–²Location: 149 Yongcheon-ro, Namdong-gu, Incheon

▲Opening hours: 12:00 — 00:00 every day, closed on Tuesdays

â–²Price: Raw ribs 16,000 won, salted fish fried rice 3,000 won

â–²Testimonial (called Shikigin Nanpyang): It was my first time eating pork ribs instead of beef, and I was surprised that they were so delicious. In particular, the umami flavor came to life when dipped in the yellowtail sauce that came with it. The omelette made by breaking eggs on a grill is also really delicious. hehe

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