Premium Korean BBQ

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Dining & Drink

Published Date : Apr 19, 2021 / Edited Date : Jun 15, 2021

Raw meats served on a black plate along side with herbs and cutleries

Premium Korean BBQ

프리미엄 코리안 바비큐

Korea’s unique culture of grilling meat on a charcoal grill built into the dining table is now getting the spotlight on the global scene. Recently there have been a growing number of Korean barbecue restaurants that are adored by the local gourmets all over the world, including COTE which became a Michelin-starred restaurant only one year after its opening in New York while being praised as the best Korean steak house in New York, Olle in London, the United Kingdom, and Han Restaurant in New Zealand. Recently in Seoul, the premium Korean barbecue culture, which serves the Korean barbecue that conventionally occurs in a more casual setting grilling pork belly or bulgogi, with an upgraded quality and service is blossoming splendidly.

In particular, the grill dining, which allows diners to enjoy a variety of parts of hanwoo, a native breed of cow in Korea, has become a strong axis of the fine dining scene in Seoul. Hanwoo’s sophisticated flavor is highly recognized even in the global premium meat market. It has a stronger Umami flavor than the Japanese wagyu, while containing excellent texture, the right amount of marbling, and softness. Visiting premium Korean barbecue restaurants in Seoul where you can enjoy the service of having various parts of amazing hanwoo grilled on your table together with premium Korean cuisine-based course meals is worthy of a spot in your bucket list.

“In particular, the grill dining, which allows diners to enjoy a variety of parts of hanwoo, a native breed of cow in Korea, has become a strong axis of the fine dining scene in Seoul.”

Ripe

Hanwoo meets modern cuisine

Ripe is the representative restaurant that offers a premium hanwoo dining experience, while also introducing a modern interpretation of hanwoo, and a meeting of grilled hanwoo and fine dining beyond just serving various parts of grilled beef. Kim Ho-yun, the executive chef of the kitchen, puts efforts into selecting the right ingredients for the supplementary dishes as well as meat. He also makes his own Korean soy sauce and uses seasonal seafood and vegetables as much as possible.

Combinations of two images side by side. Left: Raw meat served in a bowl with yellow flower decoration on top. Right: Seasoned raw meat served on a bowl with two egg yolk on top.

The course starts with "chikso." The restaurant introduces a native breed of cow in Korea, and serves yukhoe (beef tartare) seasoned with an herbal oil to accentuate chikso’s unique Umami flavor. Then assorted parts of hanwoo, are grilled in front of the diner. Seasonal garnishes that compliment each part of hanwoo show the chef’s meticulous attention to detail. The fatty ripeye cap and chuck flap are smoked with straws, and then garnished with butter sauce and grilled turnips. The grilled sirloin is seasoned only with salt and is served with truffle on top of it so that its original flavor can still remain. The Sotbap topped with galbi and fertilized egg, and Ripe gomtang, which is a beef leg bone soup simmered for 9 hours and then seasoned with garlic and salt, are widely known dishes of the restaurant.

Grilled meat served on a blur plate, with yellow sauce and herb on the side.

The interior design of the restaurant decorated with a large chandelier, and steel gates, is another factor that makes this place special like its concept: dining in a vault.

Interior of the restaurants woith chairs, chandelier and giant round shaped decoration on the wall

Address 26, Yeongdong-daero 96-gil, Gangnam-gu, Seoul (9F)
Tel +82-10-8294-5592
Hours 18:00 – 22:30 (Closed on Sundays)
Website www.instagram.com/restaurant_ripe

Combinations of two image side by side. Left: Raw meat with salts spread on the side. Right: Smoke meat grilling on a grill pan

BORN & BRED

The original inventor of hanwoo course meal

On a side of Majang Meat Market, there is BORN & BRED, a luxurious meat restaurant which exerts a rather different atmosphere from the rest parts of the traditional market. This is the place where the premium hanwoo dining started in Seoul Jeong Sang-won, the CEO of BORN & BREAD who was born and bred in Majang-dong, presents the taste of Majang-dong hanwoo, following the footsteps of his father who lead a hanwoo distribution company. When the restaurant first opened in 2014, it all started as Mr. Jeong served assorted parts of hanwoo to his friends and acquaintances who were invited to the restaurant. Soon, the story spread by word of mouth, and it became a popular place visited by celebrities and public figures from home and abroad. The business expanded to the current scale in 2019.

On the first level basement decorated in the speakeasy bar concept, the restaurant’s signature course Hanwoo Matgimcharim is served. The course starts with the highest-grade tenderloin and sirloin from heifers, followed by skirt steak, special tenderloin part, flat iron steak, and outside skirt. The course is arranged so beef parts that are fattier and stronger in flavor are served towards the end in order to gradually bring up the flavor. Ribs, which is served last, are complimented with steamed rice cooked with beef leg bone soup. A wide range of premium liquors available at the restaurant from whiskey to wine is another advantage that this place offers.

On the first floor, there are butcher’s shop and lounge. The second floor is a casual dining space while the third floor offers special guest rooms where you can enjoy the meal in private.

Entrance of Born & Bred restaurant on a snowy day

Address 1, Majang-ro 42-gil, Seongdong-gu, Seoul
Tel +82-2-2294-5005
Hours 12:00 - 15:00, 18:00 – 22:30 (Closed on Mondays)
Website www.bandb.co.kr

Tags

#Korean Food #Ripe #Hanwoo #K-Food #Born and Bred #BBQ #Seongdong-gu #Korean BBQ #Gangnam-gu #Korean Restaurant #Korean Barbecue

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