Restaurants & Bars

Two Restaurants in Seoul for Carnivores


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Two Restaurants in Seoul for Carnivores

Michael Yu | Feb 8, 2000 09:09 AM

OK. Believe it or not, I have had two people contact me through my posts on Chowhound, who have come to Korea (where I am) and ask me for restaurant recommendations. I must say I continue to marvel at the camraderie of this site. So, on a whim, I present two recent discoveries.

The first place is in southern Seoul, you ask the cab driver to go to the Kinema Saguhri in Apkujungdong. You walk south (away from the Galleria Department Store) about 50 meters to the next light. You should see a sign, green with red lettering. The place is open 24 hours, and it is called Mu Deung San. Do not be shocked because the guy greeting you at the door hails you with his 2 foot knife. The poor man has been slicing beef all day. Its always bustling but never full. The prices are a bit hefty because its gotten so popular, but its still worth it. The meat here is so good, they do not marinade it. The ggotdeungshim (literally flower of the sirloin) is I think thinly sliced Mignon, or at least it tastes that way. Sublime. Its not Kobe beef but each morsel tastes almost as precious. You cook it until its just done, and then eat it with raw onions mixed with some chili paste (ggochujang). This is all I have ordered there so far. At 19,000 won ($20) a portion, it is pretty expensive, so you can't eat boatloads of this stuff. Finish off with a dwenjang chiggye (miso stew) which has trimmings of beef in it, and you are set.

The other place is harder to find. Its near the War Memorial Museum in Samgakji district. Across the big road is a small park and behind the park are two places that print business cards. Go in the alley between these two places and its the third door on the left. This place has no name. They specialize in chadolbaeggi. Thin slices of beef with a good amount of fat, barely seared and consumed quickly. The alcohol is also consumed quickly. Everything cooks so quickly, and the next thing you know, you and three friends have eaten enough for eight. Great stuff. The key to this place is the marinaded onion/pepper concoction served with the beef. They go SO well, its amazing. My mouth waters again.

If you would like to know more about these places, please let me know. One other thought, I saw the post in a different section about the Atkins diet. Be careful with Korean food, because sugar can turn up at the weirdest places. For example. bulgoki marinade often contains sugar, and most probably any marinade or seasoning using soy sauce as a base will contain sugar...

Michael Yu

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