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korean food / seoul / 5 emerging powerhouses of wood-fire grilling, a hot and delicate smoky scent – 2512

Recipes for cooking meat using fire are broadly classified into two categories: dry heat (dry heat) and wet heat (wet heat). Soup, steamed meat, etc. are wet heat recipes, and roast (roast), barbecue (barbecue), grill (grill), and broil (broil) correspond to dry heat recipes. Grill and broil are cooking methods where fire and meat are in direct contact, but the difference between the former is that the fire is on top of the meat and the latter is placed on top of the meat. Our favorite barbecue has a unique smoke flavor through the smoke (smoke) method of cooking meat with the heat and smoke from burning wood. Recently, “wood fire grills,” where ingredients are cooked using smoke and fire from charcoal made from high-quality wood, are very popular. You can experience the original taste of fire because it has the advantages of a barbecue where the smoky flavor intensifies from a charcoal grill and a grill recipe where the Mayar reaction is active. The hot and delicate scent of smoke is exquisite! Here are 5 of the best new Woodfire Grill restaurants worth visiting.

Woodfire grill restaurants include Sinsa-dong Garosu-gil SOOT (charcoal), Itaewon Gyeongridan-gil Fuego, Pangyo Charcoal Farm, Dosan Park Charcoal Farm, Sookdae Yong-wook Barbecue Research Center, Banpo-dong JW Marriott The Mago Grill, Dogok-dong Marine, Dogok-dong Doma, Hannam-dong Butto, Seocho Station Smoke Bunker, Seongsu-dong Pampfresh Factory, Itaewon Manners Smokehouse, Gwanghwamun Abbazins, Euljiro Koryoterun, Busan Gwangalli Bistro611, etc. are famous.

1. Moist gravy and juice made from charcoal fire, Dosan Park's “Charcoal Jang Dosan Branch”

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Image source: yurala_kim's Instagram

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Image source: Florence__1015's Instagram

“Charcoal Jang,” which is well known as a charcoal-grilled restaurant in Pangyo, opened a new second restaurant near Dosan Park. Menus whose composition changes little by little with the freshest ingredients of the day, including the main food, will be announced on official social media every day. The signature menu, “Grilled Korean beef with grilled vegetables,” is a charcoal-grilled to medium rare sirloin, served on a single plate with vegetables such as broccoli, mushrooms, onions, asparagus, and mashed potatoes. You can experience a richer flavor by blending the soft scent of fire on the sirloin, which uses a dry aging technique to make use of the rich flavor of meat. The combination of soft, melt-in-your-mouth meat and grilled vegetables full of juice is fascinating.

[Shikigami Tip]

â–²Location: 23-4 Seolleung-ro 157-gil, Gangnam-gu, Seoul

▲Opening hours: 17:30 — 21:00 every day, B/T 15:00 — 17:30, closed on Sundays

â–²Price: Aged Korean beef sirloin steak and grilled vegetables 55,000 won, Kadeif tuna tartare 27,000 won

â–²Testimonial (Midnight Night Meal): I was so happy to see a charcoal farm in Seoul too! Grilled sirloin is baked in the best texture and flavor. The variety and quantity of vegetables grilled like meat was more varied and varied than expected, and even served with wine, to complete the perfect meal!

2. Sookdae's 'Yong-wook Barbecue Research Institute' is fascinated by its rich smoky scent

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Image source: mercimoontan's Instagram

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“Yong-wook Barbecue Research Institute” made a name for himself and made a name for himself with the intention of experimenting with food and perfecting it more and more. It has been so popular that Shinsegae Vice Chairman Jeong Yong-jin, Kakao Chairman Kim Beom-soo, and famous celebrities have been there since they were in Imok-ri, Suwon. The signature menu is the “barbecue course,” where 8 to 9 menus are prepared one after the other, starting with smoked oyster, and from vertical smokers to barbecue dishes smoked with oak wood, meals, and desserts. The most popular course is the “beef rib barbecue,” in which five to seven ribs of beef marinated in a soy sauce-based sauce are smoked for 2 hours or more after going through a sous vide process. The combination of the heavy, smoky scent and the moist, bursting juice is exquisite.

[Shikigami Tip]

â–²Location: 5-7, Hangang-daero 84-gil, Yongsan-gu, Seoul

▲Opening hours: 11:00 — 22:00 every day, B/T 15:00 — 17:00, closed on Sunday, Monday and Tuesday

â–²Price: Barbecue course 120,000 won

â–²Testimonial (First sight after eating): You can think of it as a barbecue omakase, but the oyster dish that comes out at the beginning is shocking. I don't really like oysters, but this oyster dish was easy right from the seat. The beef rib barbecue, which was the highlight of the day's cuisine, was really delicious with the sweet and spicy sauce and tender meat, and even the kamameshi and ramen made with broth from the leftover ribs and ramen were perfect!

3. Seongsu “SOOT Seongsu,” a world of pristine fire flavors

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Image source: soot_seongsu's Instagram

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Image source: soot_seongsu's Instagram

“SOOT Seongsu” offers fusion cuisine without nationality using an original cooking method that uses only firewood and charcoal to cook ingredients. By collaborating with Chef Matthew Head, who has experience in “Mishmash” and “Beastro,” they distinguished themselves from the first store located on Garosu-gil by adding a menu that can be enjoyed casually and a diverse natural wine list. The signature menu, 'Flank Steak', is served with Argentinian chimichurri sauce made with minced black garlic, grilled on brown charcoal and firewood. The moment you taste the clear, juicy steak, you can feel the charm of the charcoal-grilled aroma that spreads throughout your mouth.

[Shikigami Tip]

â–²Location: 2F, 8, Seongdeokjeong 3-gil, Seongdong-gu, Seoul

▲Opening hours: 17:00 — 24:00 every day, closed on Sundays

â–²Price: Flank Steak 34,000 won, Carrot Skewere 15,000 won

â–²Testimonial (Delicious Chuseok food): I was very satisfied when I ate at the main store, but the second store has a unique feeling. The steak made with skima-salu is spicy, but it enhances the umami by holding the meat so that it doesn't feel like it. The carrot skewers are a good combination of butter flavor and nutty flavor, so I think people who don't like carrots can enjoy eating them.

4. Various transformations of seafood, 'Marine' in Dogok-dong

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Image source: dacong__2's Instagram

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“Marine” is a wood-fire restaurant specializing in seafood presented by Chef Kim Bong-su, who led the meat-oriented restaurant “Toma.” It's interesting just to look at the menu filled with unique foods such as seaweed salad, yellowtail lasagna, and cod brandade. The signature menu is “mackerel garland paste pasta,” which is a fresh green pasta topped with fragrant mackerel and ripped mackerel flesh that is easy to eat. Spaghetti noodles, which are deeply impregnated with the flavor of mugwort, combine fluffy mackerel and crispy fried rice to enhance the chewy texture. Mackerel marinated in milk for half a day and smoked with oak charcoal has only a rich aroma without a fishy flavor.

[Shikigami Tip]

â–²Location: 2F, 41 Nonhyeon-ro 26-gil, Gangnam-gu, Seoul

▲Opening hours: 11:00 — 21:00 every day, B/T 15:00 — 17:00, closed on Mondays

â–²Price: Mackerel mackerel pasta 19,000 won, yellowtail lasagna 25,000 won

â–²Testimonial (Shikigami Dajungi): Menus ordered half out of curiosity and half anticipation. First of all, I cleared a bowl of mackerel pasta because the light flavor of mackerel and the aroma of garland beetroot went well together. This is my first lasagna using skewers, and it's a flavor that reminds me again and again of the combination of tender skewers and rich sauce.

5. 'Bistro611' in Gwanganri, a rich charcoal scent that stimulates the palate

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“Bistro611” was opened by a representative who has worked in famous restaurants such as “Table Popo,” “Louis Sanque,” and “Toma,” when he returned to his hometown. We present French cuisine based on Korean food with the chef's personality. You can check images of menus that seem a bit unfamiliar to you on a tablet. The signature menu, “Tenderloin Steak,” stimulates the taste buds with a pleasant aroma that spreads pleasantly the moment it appears on the table. The steak, which is cooked evenly to the thickness of the tenderloin, adds flavor by blending the rich aroma of fire with the lightness unique to tenderloin. In addition, the menu is updated regularly using ingredients from Busan and seasonal ingredients.

[Shikigami Tip]

â–²Location: 49 Gwangnam-ro 48beon-gil, Suyeong-gu, Busan

▲Opening hours: 17:30 — 23:00 every day, closed on Sundays and Mondays

â–²Price: Tenderloin steak (250g) 38,000 won, Goheung tidal oyster and kelp jelly 15,000 won

â–²Review (Twenty-third night of eating): This is a new restaurant right in front of the sea in Gwangalli. The interior of the store has a cozy feel, so it's great for dates and small groups. If you think about the quality of the food and the price, it's really good value for money, and like the restaurant concept, the food has a nice aroma of fire, and it's great to wear a glass of wine~

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