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korean food / seoul / 5 fantastic steak restaurants in Mayar, full of gravy – 2770

A “steak” that perfectly fulfills all conditions, from the rich juiciness that fills your mouth to the savory flavor that fills your mouth, and the soft texture that melts in your mouth. Steak is a dish of meat such as beef, veal, and lamb cut into thick slices and grilled in an oven or hot pan. It comes from the Norwegian gore “steik (steik),” which means roast (roast), and is now called the representative dish of the West. Even if they are the same meat, steaks are created in a wide variety of shapes depending on the part, method of aging, and degree of cooking.

“Loin (loin),” which has a rich meat flavor due to the right combination of lean meat and marbling, and “tenderloin (tenderloin),” which is low in fat and has a light flavor, are the most popular parts enjoyed. In addition, various parts such as “T-bone (T-bone),” where you can enjoy both tenderloin and sirloin with a bone in the shape of the alphabet with a T-shaped bone in between, “Porterhouse (Porterhouse),” which has a higher percentage of tenderloin on the T-bone, and “Chateaubriand (Chateaubriand),” which has the widest diameter in the center of the tenderloin, add to the pleasure of picking and eating.

The aging process, which greatly influences the taste of steak, is usually broadly divided into wet aging (wet aging) and dry aging (dry aging; dry aging). Wet aging is a common aging method where meat is vacuum-packed and aged in a moist state, and the moist juice is trapped inside. Dry-aging, on the other hand, exposes meat to a high temperature environment and reduces its juiciness slightly, but as the moisture is removed, the aroma condenses and you can feel a cheesy flavor.

As for the steak, you can choose the degree to which you want to grill it. Larger ones are divided into 3 stages: rare (rare) where only the outside is lightly cooked and blood drips on the inside; medium (medium), which contains plenty of juice when the inside is browned when the inside is cut; and well done (Well done), where both the outside and inside are fully cooked. If you break it down a little further, it is also divided into 5 levels: medium rare (medium rare), which is the middle level between medium and rare, and medium well done (Medium Well Done), an intermediate level between medium and weldon.

Recently, there has been an increase in the number of restaurants where chefs are involved in everything from meat distribution to inspection, aging, and cooking. In order to bring out the best flavor in each part, we invite you to a world of gastronomy that you have never experienced before by customizing aging methods and cooking methods. Let's take a look at 5 of the best steak restaurants, a fantastic symphony of Mayar full of gravy.

Seoul steak restaurants include Itaewon GOO STK 733, Dongdaemun JW Marriott Dongdaemun Square Seoul BLT Steak, Hannam-dong Buccelli House, Apgujeong Just Steak, Namsan Racucina, Garosu-gil Gou Steak 528, Apgujeong Wolfgang's Steakhouse, City Hall Westin Chosun Hotel 9th Gate, Gyeongridan-gil Bizteca, Hannam-dong Hu135, Hannam-dong Grand Hyatt Seoul Steakhouse, Samseong-dong The Porter House, Cheongdam, Voltsteakhouse Hannam-dong El Choco de Tereno, Cheongdam-dong Tok Tok, Apgujeong Beuljae, Apgujeong Steak, Apgujeong Peach, Banpo Dermago Grill, Yangjae Cutting Board, Sinsa Garosu-gil Charcoal SOOT, Cheongdam Verazzano, Hannam-dong Bison, Cheongdam 55 Dowin & Dine, Seorae Village Rasabur, Dogok Cuisson82, Cheongdam Respot Duivu, Myeongdong Pierre Garnier Seoul, City Hall Juok, Seochon Mulang, Jang Chung-dong Continental, Seorae Village Swaniye, Cheongdam Mingles, Garosu-gil Lunique, Nonhyeon Alaprima, Jamsil STAY Signiel Seoul, Yeoksam Ebit, Dosan Park Impression, Cheongdam Ramitier, Namsan Pestabai Min-gu, Seochon Duomo, Gwanghwamun Four Seasons Hotel Seoul Boccarino, Cheongdam Fairing Room, Apgujeong The Green Table, Cheongdam Epanu, Hapjeong Centopercento, Cheongdam Mipiace, Seochon Enoteca Chinchin, Itaewon Coutijardang, Apgujeong Osteria Cotto, Seochon Cadelupo, Seochon Gastrotong, Seochon Galina Daisy, Samcheong-dong Tereno, Haebangchon Cucholo Osteria, Hannam-dong Osteria, City Hall Deerwild, Seoul Station La Mansique Crée, Hannam-dong La Sandok Osteria, Seocho Opre, Cheongdam Door 7th, Apgujeong, Trajeong Sam Kim, Cheongdam Antitrust, Apgujeong Ilmuretto, Cheongdam Tree, Apgujeong Bistro Antro, Nonhyeon Hongshin Assault Branch 2, Seorae Village Bangan Disakehouse, Mangwon Cheshimon, Cheongdam SOUSVIDIT, Namsan Engill, Gyeongridan-gil, Itaewon Wine & Brunch Duzel, Banpo The Steak House Pier 79 Royal Steak, Hannam-dong Sesta, All Morning in Yeouido World, Seoul Station Zero Complex, Yeouido Redo Lante Eo, Seorae Village July, Dobong May Dining, Apgujeong Pasione, Apgujeong Pasione, Seoul Shilla Hotel in Jangchung-dong, Grand Gusto in Daechi-dong, Lucca 511 in Seorae Village, Tombola in Seorae Village, Banpo Texas de Brazil, Rujiu in Seorae Village, Lujiu in Seorae Village, Lujiu, Hongdae Sangsu Görtz, Seorae Village Bistrone, Samcheong-dong, Atabul, Vista Walkerhill Seoul Delvino, Dosan Park Grand Ciel, Hannam-dong, Oman Songpa Vintage 1981, Samcheong-dong Dugaheon Restaurant, Itaewon IL CHIASSO, Gyeongridan-gil Matilda, Insadong Michael Baihaevich, Songpa Star Chef by Hoonam, Yeouido Conred Hotel 37 Grill & Bar, Songpa Saint Clair, Haebangchon Kommoa, Apgujeong Little Neck, Cheongdam Exquisine, Yeoksam Sturburn, Haebangchon Ragu, Dosan Park IsabellesTheButcher, Dosan Park Pannel, Mangwon Brussels Seogyo, Sinsa Station North Aires, Namsan The Place Dining, Hannam-dong Maison Hannam, Kumho Obu-yong, Eunpyeong Trattoria Piu, Hannam-dong Camilo, Hannam-dong Fuego, Delicious Italian in Dogok, Cheongdam BISTROT de YOUNTVILLE, Seorae Village Bistro, Seorae Village Restaurant, Banpo Deli River Bella Cucina, Gangnam Station Tielo, Cheongdam Restaurant Owai, Cheongdam Restaurant Owai, Cheongdam Restaurant, Cheongdam Park Astra Wine, Dexter Stro, Cheongdam Solay, Magok Magok Table, Cheongdam Claro, Seolleung 428 Restaurant, Yeouido Fairmont, Seocho Smoke Bunker, Yeoksam Constance, Banpo The River Club, Cheongdam Ilpan, and Nonhyeon Sio are famous.

Steak restaurants nationwide are Gyeonggi Bundang Pangyo CUISON, Pangyo Butcher's Cut Avenue France Branch, Pangyo Zero to Nine, Pangyo Seren, Bundang Jeong Sorella, Bundang Jeong Bellarosa, Goyang Chef on Terrace, Ilsan 12 o'clock table, Uiwang Baiyun Lake Ola, Uiwang Cafe Laboom, Guri The Brazil Steak Restaurant, Gwacheon L Olive, Yangpyeong Da Antonio Italian Contemporary, Seongnam 13th Avenue, Seongnam 13 Avenue, Incheon La Vista Do La Scala, Yeongjongdo Grand Hyatt Incheon Restaurant 8, Songdo Nostalgia, Bupyeong Hillock, Bupyeong Okam, Gangwon Gangneung Meat Culture, Jeongseon Park Kitchen, Daejeon Yuseong Salute, Daejeon Yuseong Viva Lilly Doan Branch, Daejeon Bank-dong Dorfchild Kitchen, Daejeon Momo Steak, Gongju Gyeryongsan La Luce, Sejong Bistro Sejong, Sejong The Kitchen Woo, Sejong Hebron Steakhouse, Asan Havos Table, Busan Merciel in Haeundae, Haeundae Park Hyatt Busan Dining Room, Haeundae Park Hyatt Busan Living Room, Seomyeon Osteria La Cibetta, Haeundae La Conti, Gijang-gun Mare Restaurant, Haeundae Buddha Thread, Yongho-dong Palette, Seomyeon Retang Restaurant, Suyeong Bistro611, Daegu Khan Steakhouse, Daegu Labella Cucina, Daegu Suseong Atrium, Gwangju Famous places include RONNIQUE, Gwangju Gourmet Kitchen, Gwangju La Grotta, Jeju Seongsan Mint Restaurant, Jeju Sea Beach Hotel & Resort Miliu, Jeju City The Spoons, Jeju Biotopia Restaurant, Jeju City Listua, Seogwipo City Hermitage, Jeju City Dream Tower Steakhouse, and Gyeongnam Geoje Osteria Sardinia.

1. 'Gu Steak 528', Garosu-gil, the originator of dry-aged steak in Korea

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In 2009, “Goo Steak 528” was the first in Korea to introduce dry-aged steak with its own aging oven in the store. Only meat under 22 months old, which is in the top 1.5% quality of beef produced in the US, is used. The prepared meat is aged for at least 2 weeks to a maximum of 5 weeks according to the characteristics of each part under optimal conditions adjusted to 1 to 2 degrees in the image and a humidity of around 70% to prepare for the customer. During the dry aging process, the moisture in the meat is removed, and the meat whose flavor has been condensed to the fullest has a rich flavor. “T-Bone” and “Porter House”, where you can enjoy sirloin and tenderloin at the same time, are the most popular, and set menus where you can enjoy steak and various dishes as a course are also available.

[Shikigami Tip]

â–²Location: 108 Apgujeong-ro, Gangnam-gu, Seoul

▲Business hours: 12:00 — 22:00 every day, B/T 15:30 — 17:00

â–²Price: T-Bone Shiga, Lunch Set Dry Aged L-Bone Steak 150,000 won

â–²Review (Shikigami Jani): This is the place that popularized dry-aged steak in Korea. I ate T-bone steak, and the degree of cooking of sirloin and tenderloin would be different, but I was amazed that both were cooked in the most delicious state. I can feel the feeling of meat disappearing from the mouth. They also sell cake and coffee, so you can eat steak and eat dessert all at once without going back and forth! hehe

2. 'Wolfgang's Steakhouse' in Cheongdam, the essence of American-style steak

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“Wolfgang's Steak House”, along with “Peter Luger's Steak House” and “Benjamin's Steak House,” is one of the top 3 steak restaurants in the US. We will focus on dry-aged steaks made by dry-aging the finest black Angus, which is the top 3% of American beef, for 28 days. The signature menu is the 'Classic Course', which enhances the taste with Guillaume's aperitif from a traditional French bakery menu, followed by a bacon appetizer, porter house steak, side menu, and dessert in that order. The steak, which appears sizzling on a hot plate, adds a savory flavor by pouring the sauce and juice underneath onto the top several times before eating. The butter-flavored steak is a great way to enjoy a wider variety of cuisines with side dishes such as mashed potatoes and creamy spinach.

[Shikigami Tip]

â–²Location: 21 Seolleung-ro 152-gil, Gangnam-gu, Seoul

▲Business hours: 11:00 — 23:00 every day

â–²Price: Classic Course: 148,000 won, W Course 178,000 won

▲Testimonial (Shikigami 5 Rinji ♥): I feel like I'm going to a dance hall from the carpet at the entrance. The atmosphere of the restaurant is also luxurious, so it's a perfect steak house to go to for a really special anniversary. Porter's Steakhouse was as delicious as I expected, and I felt that the shearing was really good. If I made a reservation, I could also do a lettering service on the dessert, so I applied, and the writing was beautiful and well written, so the finish was perfect.

3. 'Hyu 135' in Hannam-dong enhances the flavor of each part to the fullest

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“Hugh 135” has two meanings: rest (rest) and 135 degrees Fahrenheit, the temperature at which steak tastes best when it is medium rare. The wall display case filled with maturing meat itself feels like an interior. It is characterized by different aging conditions for each part, such as “tenderloin,” which has been aged for 16 days, to “sirloin” and “sirloin,” which has been aged with natural yeast for 40 days or more, to bring out the original flavor as much as possible. The steak, which is cooked on the outside until it turns brown, has gone through a roasting process and boasts rich juiciness and rich meat quality. “Kamameshi,” a lunch-only menu that makes use of the flavor of organic white rice made with 20 years of research and development in Gokseong, is also popular. My favorite is “Truffle Mushroom Kamameshi,” which captures the aroma of mushrooms and truffle oil.

[Shikigami Tip]

â–²Location: 6, Itaewon-ro 55na-gil, Yongsan-gu, Seoul

▲Business hours: Sunday — Wednesday 11:00 — 23:00, Thursday — Saturday 11:00 — 00:00, B/T (weekdays) 15:00 — 17:30, B/T (weekend) 16:00 — 17:00

â–²Price: Tenderloin Korean beef (100g) 53,000 won, truffle mushroom kamameshi 17,000 won

â–²Testimonial (Shikigin Kumamon): Even the chawanmushi that comes out before eating the steak is soft, so it feels soft and filling the inside! I sat at the bar and ate it, and when the meat was grilled and served, they told me in detail how it was aged, what kind of flavor it had, etc. Does it taste better when you know it and eat it? LOL I ate sirloin, shrimp meat, and tenderloin, and they were all delicious, but as a signature, the tenderloin was really delicious. I put it in my mouth and didn't chew it a few times, but it just melts. LOL

4. 'Westin Chosun Hotel Ninth Gate', City Hall, where you can enjoy French cuisine that you can choose according to your taste

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'Ninth Gate' is located in the lobby of the Westin Chosun Hotel between Euljiro Station and City Hall Station. It is a place where you can find a variety of dishes, from single items to course meals based on classic French style. The signature menu is “Weekend Delights,” where you can choose 3 out of 18 types of food included in the appetizer, soup, salad, pasta, and dessert categories, and 1 of the 6 main dishes according to your taste. The main dish consists of prime rib sirloin, grilled lamb ribs, grilled chicken, grilled fish, sirloin patty burger, and tagliolini with truffle butter, and lamb ribs with salsa verde sauce are very popular. Lamb ribs, which have been completely removed from their unique flavor, can be eaten with various sauces such as mustard, wasabi, and mint jelly as you like.

[Shikigami Tip]

â–²Location: 106 Sogong-ro, Jung-gu, Seoul

▲Opening hours: Breakfast (weekdays) 07:00-10:00, lunch 11:30 — 15:00, dinner 17:30 — 22:00

â–²Price: Weekend Delights 115,000 won, soft-cooked grilled herb lamb ribs and salsa verde sauce 95,000 won

â–²Testimonial (eating baby panda bear): If you eat a course of French cuisine, you eat the same thing, but it's fun to share a different menu here. Personally, I recommend lamb ribs as the main dish. If you put mint jelly on lamb ribs and eat them, the savory lamb ribs have a mysterious combination of aromatic and sweet flavors! At regular dishes, be sure to try the jumbo cake, which is full of snow crab fat.

5. 'Bistecca' in Gyeongridan-gil, with the luxurious flavor of oak

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“Bistecca” is an authentic Italian restaurant run by Chef Kim Hyung-gyu, the executive chef of Korea's first generation Italian “La Cucina”. The interior of the store, which is made of antique-style furniture and wooden materials, has an old-fashioned atmosphere. The signature menu “Pranzo Bistecca” is where soup or spaghetti, main dish, and dessert are prepared one after the other. As a main dish, you can choose from fish dishes, tenderloin steak, sirloin steak, lamb ribs, and veal steak. The meat prepared for the steak was aged by wet-aging and then grilled with oak firewood to add the aroma of fire. The steak, which has a faint scent of spearwood, stands out for its contrasting texture between the crispy outer surface and the moist inner skin. It's nicknamed a tiramisu restaurant, so the cake served as a dessert is so different. The combination of sheets soaked with espresso and mascarpone cream provides an addictive sweet and bitter taste.

[Shikigata Tip]

â–²Location: 49 Hoenamu-ro, Yongsan-gu, Seoul

▲Business hours: 12:00 — 22:30 every day, B/T 16:00 — 18:00

â–²Price: Pranzo Bistecca 58,000 won, two-horned Korean beef tenderloin steak grilled on oak charcoal 76,000 won

â–²Testimonial (it's a meal of raw sake): There are many places that are expensive even if you only eat a steak, but here at Pranzo Bistecca, I like that you can eat steak and other dishes at a reasonable price. I ate it with peace of mind, and I was able to feel at once what a steak was disappearing so smoothly. I ate it medium, and I still can't forget the juice that pops out every time I chew it when I cook it just right. The garnishes also went really well with the steak, and I felt like they brought out the flavor even more!

*The copyright of this post belongs to Shikigami, and the original link and source must be posted when using the post.

*This post can only be used for non-profit purposes and cannot be modified or used in other creative works.



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