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.
Hahahahahahahahahahahahahahahahahahahahahahahahahahaha
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~^
Today's menus
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 <ë”ë‘툼ìƒê³ 기>
This is a place that serves raw pork ribs
Gangbuk Suyu Uina <ìœ ë¦¬ê°ˆë¹„>
As a pork <í™”ë™ìƒê°ˆë¹„> in Sincheon-do
I know it's a place that serves raw ribs
Here's the menu
Even if you look at this, the design
It's a house I don't really care about…
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…
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.
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…
Coarse salt is sprinkled in advance
Slowly seeped in
You don't need to separate the liver
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
I feel like I'm becoming a pig again and again
Coco to eat garlic to become a person
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
<부암갈비>
http://blog.naver.com/jancangi/220275646604
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…
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
Ah why is the factory-branded samjang delicious lol
Yes, let's be a person, garlic cumon
What is bone juice that comes from ribs
They say it gives a savory sweetness
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
I like the same miso <오목집>
Still, I like the miso here
Visit to Mokdong <오목집>
http://blog.naver.com/jancangi/220254573277
Steamed egg custard is also fun
He said, “Be sure to try it…
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
