Bongsanjib (Yongsan, Seoul) is an authentic, family-run eatery that's been serving customers for three generations. For the past four decades, everything from the sign to the window displays has remained unchanged, preserving its traditional charm.

The restaurant is cozy, with just seven or eight tables and a small room behind the entryway. Although there’s no individual ventilation for the tables, the air remains clear and comfortable. This is likely due to the frequent opening and closing of the door.

Menu

While prices have risen over the years, they are still reasonable compared to similar places in the area.

We ordered two servings of Chadolbaegi (beef). One of the restaurant’s signature touches is serving cabbage in thick slices, which adds to the unique charm of the meal.

Gochujang (red chili paste) and Garlic

The garlic served here is exceptionally fresh. While many restaurants serve garlic that’s been dried and stored at room temperature for long periods, the garlic here stands out in terms of quality.

We also received a dish of green onions and peppers in a soy sauce base. The combination of these two ingredients was both fresh and flavorful, and it’s likely that the restaurant serves extra portions of this dish because many customers request more.

2 servings of Chadolbaegi   44,000 won (260g)

The Chadolbaegi slices are thick and large, emphasizing the freshness and quality of the beef, which is vital for a truly delicious experience.

There’s a 10,000 won corkage fee for bringing your own alcohol, and only beer glasses are available for drinks.

With a good charcoal fire, the grilling begins. The beef isn’t fully thawed when placed on the grill, which helps it cook evenly. You can even grill the cabbage alongside the meat for extra flavor.

It’s important to avoid overcooking the Chadolbaegi, as it can ruin the flavor. The ideal result is when the beef has a slightly crisp outer layer, making it tender and full of flavor.

For dipping, the soy sauce adds an extra layer of depth to the meat, and pairing it with some grilled cabbage elevates the dish even further. Adding green onions gives the beef the perfect crunch and extra flavor.

Chadolmakjang-jjigae (soybean paste stew)   10,000 won (for two)

It’s highly recommended to have a bowl of rice on the side, as the simple Kimchi is the only banchan (side dish) offered here. The meal comes together beautifully with the addition of Chadolmakjang (soy paste stew), made from thinly sliced beef, cabbage, tofu, and soybean paste. This stew is placed over the charcoal grill and pairs wonderfully with the rice.

While the high quality of the beef is a major draw, the Chadolmakjang is also an essential part of the meal, especially when eaten with kimchi. It adds a rich, savory depth to the entire dining experience.

Address : 24, Hangang-daero 62na-gil, Yongsan-gu, Seoul OPEN GOOGLE MAP

Phone : +82-2-793-5022

Operation Hours : Monday-Sunday : 11:30 - 22:00

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Source : https://blog.naver.com/leejr09/223005886361

Writer : leejr09

Special thanks to leejr09

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