Muhan Beef: Unlimited High Quality Beef In Jamsil

Muhan Beef: Unlimited High Quality Beef In Jamsil

Originally reviewed on June 6, 2020


한글 🇰🇷 ENGLISH 🇺🇸
무한소 신천본점 Muhan Beef Sincheon Main Office


Korean Won 🇰🇷 United States Dollar 🇺🇸
₩22,000 ~$20

Operating Hours

Day Open Close
Weekday 16:00 00:00
Weekend 12:00 00:00


Seoul Seek Recommendations

  • 👑 Signature
  • ✅ Counting Calories
  • 🌶️ Spicy
한글 🇰🇷 English 🇺🇸 Price 💵
무한 리필 2-Hour Unlimited Meat Pass ₩22,000/ea
살치살 Chuck Flap Tail (Flat) ✅ N/A
토시살 Hanging Tender Steak ✅ N/A
치마살 Skirt Steak ✅ N/A
차돌박이 Beef Brisket (Korean) N/A
등심 Sirloin Steak ✅ N/A
안심 Tenderloin (Filet Mignon) ✅ N/A
육회 Meat Tartare (Korean) 👑 N/A

Usually, we’d recommend specific menu items, but seeing as this is a refill restaurant, we’ve listed the entire main menu here. Although you can’t pick specific meat on refills, our favorites were the hanging tender steak (토시살) and meat tartare (육회).


This place had my mouth watering from the get-go. A must-try for any fans of beef or meat alike. They have a single main menu item with a few optional add-ons.

Note that the price listed is for each eater, and this spot requires a minimum of two. You may eat alone, but you will be paying for two.

Nestled on a famous food-street for locals, it sits beside a famous (and massive) 2-floor pork belly restaurant. For a flat fee, you are presented with 5 different meats, all premium grade. The catch is, to order more, you must eat what’s on your plate; this doesn’t apply to the yukhoe (육회) side dish, though.

The fastest way to get here is to take the green 2 Line straight to Jamsilsaenae Station (잠실새내역). Upon arrival, take Exit 4 and Muhan Beef is less than 5 minutes away on foot.

Contrary to Google Maps information stating 송파구 무한소 or Songpa-gu Muhan Beef, the actual name of the restaurant is 무한소 신천본점 or Muhan Beef Sincheon Main Office, designating it is a flagship establishment. Sincheon Station is the former name of Jamsilsaenae Station. The restaurant was built before this change, and has retained its original namesake.

Most owners usually own or have heavy ties with the meat factories or suppliers directly. In this specific case, the owner owns a beef factory which processes cattle. Thus, many such restaurants will have a very small amount of overhead, allowing them to slash prices and compete.


Nearing Muhan Beef; the west side of Lotte Tower can be seen through the summer haze
Outside of the joint; if you see this, you've found the right place
Cows in hanboks (traditional Korean garb)
Across the street at Wood Stove (화덕고깃간), a famous pork and duck joint (review coming soon)
Left side of the restaurant; open-air and a great casual atmosphere

You can see that the restaurant has a nice opening on the left side, which is open-air all year, weather-permitting. If you slide in early, you'll be able to pick a seat anywhere in the restaurant. One of the ajummas supplies the flowers.

As mentioned, they have a single main item menu; they'll assume you'll be having that, and will ask if you want any additional add-ons. You can get soups and whatnot, but most people just opt for the regular. Let's check out the interior.


We sat in the top left corner of this picture, to get good lighting
Cups, tissue, salt jar, sesame oil, a buzzer, and on the right-hand side, a chopstick box
These pans are made from stone, then coated in anti-erosion material
Three buttons: top is for ordering, bottom left is for more soju, bottom right is for more beer

These buttons can be seen in restaurants where the audience is implied to drink a lot; the top one is the general ordering button, but if you've already ordered either a soju or beer, you can simply press the respective button and the same kind of alcohol will be delivered to you. This works by checking which kind you ordered within the system; very common amongst the vast majority of Korean restaurants.

Side Dishes

Nothing really wild here; these are common side dishes which you'll see at any meat place. Slight variances will appear in the approach and the sauces which each bathes in, but they're more or less all equivalent.

The chili pepper and light vinegar soy is meant to accent the meat as a dip while the pickled side dishes are used as a palette neutralizer. The kimchi is eaten at the eater's discretion, and is a mainstay in any given Korean meal; as common as water.

Korean chili peppers, with masterful julienne applied, bathing in a light vinegar soy
Pickled garlic and peppers (no spice)
Fresh kimchi; chicken places tend to follow suit, while pork joints opt for aged in most cases
Self-bar (self-serve); the Korean states a ₩5,000 fine for wasting large amounts of food on your plate

Food Pics

This is what you’ll get; portions shown are for 2 people
Yukhoe, my personal favorite; although exquisite, it is uncommon to see garlic mixed directly in
Beef brisket; very rarely will this not be frozen, due to extremely thin cuts
L to R: chuck flap tail, hanging tender steak, skirt steak
L to R: sirloin steak, beef tenderloin (filet mignon)

Cooking the Food

Wait a second—before we do anything else, take a bite of that yukhoe

After arriving and being presented with the meat, it was finally time to crank up the grill and get down to business. The ajumma recommends an order to eat it: beef brisket, chuck flap tail, hanging tender steak, skirt steak, sirloin steak, and beef tenderloin, while accenting with yukhoe inbetween.

Anywhere you go, the staff will recommend an order. There’s no necessarily correct way to eat meat, but it’s a kind gesture for those unaware of nuances. It’s kind of like asking which order to watch Star Wars in.

However, in this specific instance, she had a good point: when presented with an assortment of meat which includes beef brisket (which is fat heavy), always grill it first on a flat-top so that the oil can be used for other meats—you’ll see examples of this below. If you don’t, the other meats will stick due to the extreme temperature and more times than not, get stuck. Once there’s some oil on the flat top, it’s up to you.

Started with the brisket, as mentioned; not even 5 seconds later, there’s visible oil
About 10 seconds after hitting the flat top, it’s sweating (that’s what we want to see)
Quick shot of the meat; see that fat? That’s what helps grease the pan
Follow it up with the chuck flap tail; oiled up, and ready to go
Glad we put the brisket on first; our chuck flap tail is bathing in juice
A quick dip in the in-house aged (and hand-pressed) sesame oil; divine
Coat all sides, live a little
Time for that hanging tender steak
Looks done to me; let it rest a bit on the outer-rim, as it’ll continue cooking internally
Throw it onto some fresh lettuce with some spring onions and garlic with a chili paste
Looking good
Let’s mix things up; throw it all on there, and allow the brisket to create an oil ring
Our plan is going perfect; looking like art
See that? That’s the brisket’s fat, which mixes in with the seeping meat juices
Can’t get enough; the smell is unreal
Make sure to eat the yukhoe as you grill; keep the mouth busy
We went through that first plate pretty quick; needed a refill (#2)
Time for the tenderloin; we threw some sea salt on this and let it soak for a few minutes
Ordered some doenjang jjigae (soybean paste stew) since the tenderloin will take a while
This joint filled the stew with some fresh mushrooms and vegetables
They even slice up some brisket and throw it in for extra texture; really nice touch
Tenderloin looks like it’s coming along
Not quite done; need about a minute or two more; let’s cut it up
We like our meat rare to medium rare; goin’ in for a “chef sample”
Picture perfect
Throwin’ that sirloin on with some garlic to give it that extra boost to Flava Town
Almost there
About a minute or two more; make sure to use the fat for grease, but trim excess
Cut it up and mix it in with that garlic and a spritz of sesame oil if you want
Just about done
We like our sirloin with a slight char
Couldn't be better
Usually I’m one to mince garlic (raw at that), but if it’s with meat and grilled, I like it whole
We needed some more yukhoe; I went up to get a refill, and took a shot of the owner cutting some up
Refill #3, it’s easy to me


This restaurant is very good quality for the price, and in general. I’ve been to places where the yukhoe goes for upwards of ₩40,000 a plate where the quality is not as fresh or beefy as this. Same with the sirloin; more upscale joints will throw a few ounces at you for ₩60,000 and it won’t taste as good as this.

Everything is sourced direct, and it shows in the flavor profiles of each cut of meat. All you need is some sesame oil and salt; nothing too crazy for sauces.

There are very few places in Seoul where you can throw down the equivalent of $20 and eat like this. There are better places, but seldom for the price range. We’d recommend this in a heartbeat to anyone with an empty stomach wanting to get an casual and fun experience.

One thing I would say is, for places like this, the atmosphere benefits from having friends or family around. Bring 3 or 4 if you’re not a couple. Remember, you need at least two people; otherwise, you’ll be paying for two people and eating yourself.

As we walked back home to Jamsil, we passed an aging and mossy statue of the ‘88 Olympics and came across a nice tuft of flowers on a light pole.

If you continue walking, you’ll arrive at the Lotte Tower. About 15 minutes on foot from Muhan Beef, it isn’t too bad of a trek.

A perfect ending to a lazy Saturday lunch.

The caption reads “1988 Seoul Olympic [mascot] Hodori”
A close-up of his head shows his age, but he continues to exist, rain or shine
Jamsil III-Zium apartments in the background