This is a direct translation; house in restaurant names within Korea is somewhat of a colloquialism for market, or go-to spot. You'll see this a lot when it comes to pork, beef, chicken, or savory food places.
Korean Won 🇰🇷
United States Dollar 🇺🇸
The price here solely depends on the cuts you prefer eating.
Rain or shine, this place is open every day of the year, sans large holidays.
Seoul Seek Recommendations
✅ Counting Calories
Flower (Ribeye) Filet 👑
Fan (Thigh) Steak
Skirt Steak ✅
Tender Rib ✅
We got an assorted platter filled with five different meats worth ₩54,000. I'm going to throw each of those meats on the chart above, because they were all very tender and worthy of being recommended.
The prices depend on market; ask the butcher accordingly, or simply pick out meats from the display case (price is clearly listed/stickered).
Mixing the meat allows for different flavor profiles to mesh with one another, creating a good balance. Order one meat, and you'll get tired of eating it; order just lean, and the lack of flavorful fat will leave you seeking something else.
Have some knowledge going in about cook times for each cut; it varies per cut, and can determine whether your piece turns out like shoe leather or butter.
Luckily, visual indicators are very easy to follow when grilling on charcoal like this spot offers.
A no-frills joint with unreal flavor and quality. Truly a hidden gem, in plain sight.
Make sure to use a translation app or have a plug if you can't speak or read Korean; no one speaks English here, and there is no English listed anywhere.
This restaurant is unique in that it's not really a restaurant in the traditional sense. The way it works is, you purchase your meat at the market (1F), pay, and then you go straight up the stairs to cook your meat (2F).
You are not charged for cooking the meat, nor are you charged for any side dishes provided. There is a single family which owns the butcher shop (which operates as a meat market for customers) and the restaurant located directly above them. They make enough profit that they do not charge for this service.
You may however choose to purchase additional rice bowls, soups, or other things listed if you wish.
This is quite uncommon to see with a meat establishment, yet very common to see when it comes to seafood, especially more rural crab steaming stalls.
With that being said, let's get straight into the cooking.
The Side Dishes
Preparing to Cook the Meat
Cooking the Meat
If you take a quick glance back at the initial package of the meat, it suggests that you eat the flower ribeye filet first; after speaking with the waiter, an old grandmother, she suggested to work exactly opposite of this (bottom-up).
The reason being, to save the best for last. She said many people often take the packaging as the order to eat the meat in, when really, the butcher prepares it the opposite way. In reality, eat it any way you want; it was just cool to get some recommendation like this from a long-time employee.
Flower Ribeye Filet
There's nothing really special to this place, and that's where it shines. There isn't some state-of-the-art technology they use to wet age the beef, there isn't some gimmick they rely on to attract customers.
This is literally a butcher shop with a restaurant above containing grills and some side dishes and soups, and that's exactly what a lot of people want. As Seoul's gastronomic landscape continues to shift towards more fusion-like food, and the BBQ scene follows suit by offering different "innovative" ways to grill meat, it becomes more difficult to find these spots.
The owner says they don't plan on adopting any new trends anytime soon, and that offering good quality product to customers with a transparent pricing system and no-frills service has done them well for three decades.
That's hard to argue with, and the meal speaks for itself. It may just be that the rainy day we ate this on poked my bias a bit, but you'd be hard-pressed to find something equivalent for this price range.