“Shinto Buddha†means that things born and raised on our land are good for our bodies. Even with the same ingredients, they have very different flavors depending on the environment they grew up in. Beef, which is considered the best meat among meats, is no exception. “Korean beef,†raised with clean air in a clean area, has a lower cholesterol content and is higher in unsaturated fatty acids than regular beef, so it has a healthy flavor. Starting with yukhoe bibimbap for a hearty meal, to gukbap made from a cauldron to grilled sirloin where you can best enjoy the natural flavor of Korean beef! Here are 5 of the best Korean beef restaurants in Shintobutsui that have continued for 100 years.
1. Secret Yukhoe that has continued for half a century, Yeongcheon Geumwork 'Pyeondaejang Movie Restaurant Yeongcheon Main Store'
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“Pyeongdaejang Movie Restaurant Yeongcheon Main Store†started in 1962 and has now grown into a place with many branches all over the country. The founder Jang Ok-joo, who opened the first door, and her grandmother and her son are on their way to write a history spanning more than half a century. The signature menu “Yukhoe†uses only the buttocks of bulls between 12 and 25 months old born and raised in Gyeongbuk regions such as Andong, Yeongcheon, and Sangju. Freshly slaughtered raw meat is aged for about a day, and then the fat is removed by hand to maximize its soft texture. It is characterized by the fact that it is seasoned only with condiments such as sesame oil, pepper, and soy sauce without pear and egg yolk that impair the natural flavor of the meat. The sweet and spicy seasoning of the yukgai, which seems to melt away, brings out the rich flavor to the fullest.
[Shikigami Tip]
â–²Location: 50-15 Gangbyeon-ro, Yeongcheon, Gyeongbuk
▲Opening hours: 10:30 — 20:30 every day
â–²Price: Yukhoe 21,000 won, yukhoe bibimbap 19,000 won
â–²Testimonial (eating acorn squirrel): When I walk into the store, I think I've come to the right place from the way the meat is slicing. Yukhoe, which is made with a shiny, oil-coated finish, becomes elastic the moment you eat it~~ I haven't chewed it a few times, but it's already gone from my mouth, and it's a magical flavor that makes my hands go unnoticed!
2. 'Hanbat Restaurant' in Gwangcheon-eup, Hongseong, a yakiniku with a subtle mushroom flavor
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“Hanbat Restaurant†is loved by local residents and hikers because of its reasonable price and warm hospitality. You can get a glimpse of the commitment to quality ingredients such as organic rice produced in Hongseong, domestic vegetables, and Hongseong Korean beef. The signature menu is “Korean beef yakiniku,†made with soy sauce, garlic, aged for at least 1 year, and then deep-flavored with a sauce made with Gwangcheon shrimp sauce. You can grill the meat on a convex grill, put it in broth, cook it yourself, and eat it. Our broth with shiitake mushrooms steamed on oak wood blends harmoniously, adding a pleasant flavor and moisture to the meat. The combination of leaving some meat and eating it with cold noodles is also popular.
[Shikigami Tip]
â–²Location: 6-1 Gwangcheon-ro 299beon-gil, Gwangcheon-eup, Hongseong-gun, Chungcheongnam-do
▲Business hours: 11:00 — 21:00 every day
â–²Price: Korean beef yakiniku 14,000 won, yukhoe 33,000 won
â–²Testimonial (Hellti-Foodist): A yakiniku restaurant that came from a master of living in front of Gwangcheon Station Market. On top of the meat plate, use dry heat to concentrate the flavor, and lower it slightly to the bottom, so you can eat it like a hot pot in mushroom broth!!! Steamed and grilled! The side dishes that come with it are all delicious, including crab, bean sprout soup, and radish kimchi. I think I'll keep thinking about this house!
3. Deep soup made in a cauldron, 'Oncheongol Main Store' in Gyeyang-dong, Gyeongsan
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“Onsengol Main Store†catches the eye with the cauldron simmering on one side of the entrance. Using underground rock water from Gayasan Mountain, the taste of cod style yukgaejang sold in an old rural market is recreated. The signature menu, “Korean beef gukbap,†is served in a brass bowl and can be enjoyed hot until the last drink. Gukbap, which has been cooked in a cauldron for a long time, combines the sweetness of green onions, the freshness of radish, and the coolness of red pepper oil, and boasts a refreshing yet sharp soup flavor. You can roll the rice into gukbap and enjoy its natural flavor at first, then add seaweed powder to add a savory flavor. “Korean beef noodle soup,†which you can enjoy with noodles instead of rice, is also a delicacy.
[Shikigami Tip]
â–²Location: 175 Gyeyang-ro, Gyeongsan, Gyeongbuk
▲Opening hours: 07:30 — 20:30 every day, closed on Mondays
â–²Price: Korean beef gukbap 9,000 won, Korean beef noodle soup 9,000 won
â–²Testimonial (Let's have fun with me): This is a gukbap restaurant where I often go to eat alcohol and relax. The meat and vegetables in the soup are cut into large pieces, but they are thoroughly boiled, so they go over alcohol with rice. Hehe, after eating rice, when I put kakuteki on it, I noticed an empty bowl. It was so delicious that I'm going to try noodles next time!
4. Cow ribs that melt in your mouth, 'Haeundae Cow Rib House' in the Middle East of Busan
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“Haeundae Beef Rib Restaurant†has continued the family business for the second generation in one place since it was founded in 1964. It specializes in beef ribs and is famous enough to be called an essential part of a trip to Busan. The interior of the renovated hanok, which has a cozy atmosphere, is divided into separate spaces, so you can enjoy a private meal. The signature menu, “raw ribs,†is served to customers by formulating only the flower rib part, which is the 5th to 8th rib of the beef ribs. The first diamond-cutting method developed by the former boss made use of the tender meat. You can experience the juiciness that fills your mouth the moment you eat a raw rib that is ripe on a grill. I also like “seasoned ribs,†which have a rich flavor that is not excessive with the seasoning that soaks between the meat.
[Shikigami Tip]
â–²Location: 32-10, Jung-dong 2-ro 10beon-gil, Haeundae-gu, Busan
▲Opening hours: 11:30 — 22:00 every day, B/T 15:15 — 16:30
â–²Price: Raw ribs 48,000 won, marinated ribs 42,000 won
â–²Testimonial (Shikigin Friends pop addiction): Raw ribs are often sold out in the afternoon, so it's a good idea to make a reservation! I failed 2 times and ran as soon as it opened, and I barely succeeded. Hehe, the menu served separately on a tray according to the number of people is clean, and the quality and taste of the meat is really guaranteed for the price. At the end, they also give you fruit for dessert~
5. Korean beef cow with rich meat flavor, 'Yangpyeong Premium Korean Beef' in Yangpyeong-eup, Yangpyeong, Gyeonggi
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“Yangpyeong Premium Korean Beef†is a place where you can enjoy domestic pork and beef at affordable prices in the Yangpyeong Traditional 5-Day Public Parking Lot. The stylish works of the boss, who works as a photographer, hang on the wall of the stairs that go up from the first floor to the second floor of the store, so it's fun to look at them. For beef, only organic Korean beef raised healthily in a clean area is used. Among the various cuts, “sirloin steak,†which has a chewy flavor and rich juiciness due to its thick thickness, is the signature menu. Sirloin cooked brown on the lid of a cauldron that has been heated 250 degrees or higher is attractive, with the buttery aroma and savory flavor that comes after the rich meat flavor first greets you. There are also meal menus that can be prepared for one meal, such as Seonji Haejang soup, yukgaejang, yukhoe bibimbap, and rib soup.
[Shikigami Tip]
â–²Location: 5, Yangpyeongjangteo-gil, Yangpyeong-eup, Yangpyeong-gun, Gyeonggi-do
▲Opening hours: 10:00 — 22:00 every day, B/T 15:00 — 17:00
â–²Price: Sirloin steak (400g) 60,000 won, marbled steak (200g) 25,000 won
â–²Testimonial (Two patties on top of shikigin sesame bread): If you go to a place that sells Korean beef, you can eat it and save money when ordering, but you can just order it here without worry. The pork is also really fresh, and kimchi, bean sprouts, and bracken are placed on the bottom of the pot lid and cooked in meat oil, which is really delicious! At the end, the fried rice I ate also had a cute shape, so I couldn't stop taking a certified shot. LOL
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