Monday, September 25, 2023
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korean restaurant / Bobby Jeong’s pork bowl is synonymous with real pork ribs – 250

Talk shows dominated ten years ago

At that time, under a well-written script

Inexhaustible laughter was all the rage

The degree of understanding of the board that was made

Acting skills that can make others laugh

Well-behaved actors were popular

What is the change in the market for talk shows

The rise of real variety entertainment

As it started, the public ran out of materials

I'm tired of performing arts that only produce plain laughter

Facing an environment where variables are pouring in

I was more excited about the unexpected situation

Empathize with the characters rather than acting skills

Saying goodbye to a fake world

Real variety becomes the mainstream of entertainment

There's a problem when you reign, and that's

The emergence of fakes that seem more real than real

What is fantasy added to existing reality

It was like a dish with umami added

Faction went beyond fact and became reality

However, I was engulfed in the crucible of enthusiasm

Factions have also hit that limit

It's a reversal of truth that is revealed one by one

Who is the character of Dan Su-yeol who only loves you

Tomorrow's scandal degenerated ridiculously

In a composition that has drawn real materials

Seasonings are excessive and they are losing their flavor

May the real thing still appear in the public

Even though I'm waiting

Scroll stop

“What else is she trying to say?” It's called

If I had one thing to say to those who think

I also lost my mind when I wrote Bimongsamong.


Still, I'll try to finish it seriously

When talking about the history of pork ribs

Mapo is a place you can't miss, right?

The center of logistics distribution in the olden days

Pray for good luck in Maponaru

The shaman did good, and after the good edition was over

There's a theory that came from grilling meat.

After that, in meat culture, pork ribs

Emerging as a family dining item for common people

Until samgyeopsal appeared

I think it was a popular national meat menu.

This guy who has his own history

It's changed little by little with the times

Even 1 to 20 years ago, sweetened with caramel

My condiments are in line with wellness trends

It was transformed into a homemade condiment made from fruit

To reduce the cost of raw materials for pork ribs

Attach the battery and fuji to the rib

People who sold fake pork ribs

Now it's time to give an upward leveled neck

Promote real pork ribs

The restaurant I'm going to introduce today was fake

Even at pork rib restaurants, with real pork ribs

It was also a house that used to sell raw pork ribs

To a unique restaurant in the Seoul area

It's a well-known yakiniku restaurant

It's been quite a long day today, let's go

If so, let's not follow Bobby Jeong~^

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Today's menus

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Mapo Gourmet Seongsan Wanggalbi…

As I said before, many people

When you think about real pork ribs

It's also a pronoun that comes to mind

What are raw ribs in Incheon <부암갈비>

To be precise, a three-fold bone pass

My neighborhood that I plan to introduce tomorrow

Was done properly <더두툼생고기>

This is a place that serves raw pork ribs

Gangbuk Suyu Uina <유리갈비>

As a pork <화동생갈비> in Sincheon-do

I know it's a place that serves raw ribs

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Here's the menu

Even if you look at this, the design

It's a house I don't really care about…

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Somewhat plain side dishes

If the main character, the meat, tastes good

The supporting actor's performance is unbearable even if it's awkward

I think there was a convenient side dish

Still, it was nice that it wasn't occasional…

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A method that is used a lot these days

It's a gas-ignited fire plate, but here

I think I've been using it before

You can't ignore the advantages of being efficient.

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Raw pork ribs (200g 13,000)

Pork ribs with tough visuals

The best part is when you order 3 or more servings

It's an impact that fills the burning board

(It's a bit disappointing because it's for 2 people)

In words floating around the port

When ordering 4 or more servings

Giving a better area is also a phrase…

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Coarse salt is sprinkled in advance

Slowly seeped in

You don't need to separate the liver

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I'm studying my own pigs

When I saw pictures of other bloggers

Ribs, so not just ribs

They also gave me a costume bone.

Exactly, that part is a rib

I think it's ambiguous to say

I'm also studying and writing

A lot of people are on this side

I wouldn't be interested, pass

Please let me know if it's wrong

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I feel like I'm becoming a pig again and again

Coco to eat garlic to become a person

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The name of this place and the menu <부암갈비>

It's the same as a raw pork rib, but with the naked eye

I also use a different part when I look at it.

Visit to Ganseok-dong, Incheon

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Eat one point starting with lean meat

It's low in fat, but because of the scabbiness

I thought it would have a soft feel

It was tougher than I thought

If you think about it, before at Tanko

Even when eating undermeat

I had a similar experience

Are 30's teeth stale

Rather than a dull sense of copyright

I think I prefer something soft

Maybe that will change someday…

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Areas with a little more fat

It was definitely better if you tried it

The meat here isn't very greasy

I feel that being shy is attractive

It has just the right amount of fat, so I need to grease it slightly

I think I ate some meat

What meat do you have for today's post

For those who say this far

The reason it became established <성산왕갈비>

That's because it's about item selection and taste.

Other marketing elements are in my eyes

I can't see it very well, so I'm only going to capture this part

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Ah why is the factory-branded samjang delicious lol

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Yes, let's be a person, garlic cumon

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What is bone juice that comes from ribs

They say it gives a savory sweetness

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It's good that they also give miso soup for free

If you try it, this is house miso

You'll notice it soon

Do oyster mushrooms too, good job

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I like the same miso <오목집>

Still, I like the miso here

Visit to Mokdong <오목집>

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Steamed egg custard is also fun

He said, “Be sure to try it…

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I think it's definitely a pagoda in this town.

Nearby, this place and < >

It was one of the best, but the next time I went <우성갈비>

I'll have to try the old ribs all the time

Tomorrow I'll do as many pork ribs as here

I'd like to introduce yakiniku restaurants in my neighborhood

I think this house has more delicious pork

Let me introduce pork ribs and shoulder loin~

Let's finish by shouting as always

Conquering restaurants is my goal

I can't spread the wings of a false character

Seongsan spareribs

Opening hours: 05:00 – 10:00 p.m. (weekdays)

Noon – 10:00 p.m. (weekends)

Phone number: 02-306-2001

Address: 2nd Floor, Municipal Apartment Shopping District, 450 Seongsan-dong, Mapo-gu, Seoul

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