Cheongsong Hanwoo Galbi Uiwang Beef Restaurant Review

Hello, this is Ijjingne. For the first time in a while, I really wanted beef. Since eating out can make price the biggest concern, I was looking for where to go and found Cheongsong Hanwoo Galbi.

Cheongsong Hanwoo Galbi is known as a Uiwang restaurant. It is located right near Wanggok Catholic Church. Among Wanggok-dong meat restaurants, this place is said to be one of the better options. Parking behind the building was convenient too. Business hours: 11:00-22:30 Last order: 21:00

Cheongsong Hanwoo Galbi is a butcher restaurant, so they slice the meat right after you order. I went for beef, but there were also many pork dishes and meal options.

Cups were already set at each seat, and child chairs were prepared so visits with children would be comfortable.

Assorted Hanwoo special cuts Doenjang jjigae Bibim naengmyeon

I liked that the assorted menu felt good value and was made up of special cuts. Since there were two of us, we planned to order one assortment first and add more if it was not enough, but in the end we did not add anything and even left a little.

After we ordered, they put in the charcoal and immediately set out the side dishes. A place that serves steamed egg as a service item is always nice. The japchae and seasoned raw crab were especially good. The seasoning was just right, and they were perfect with rice. The source says there was an extra charge if you wanted a refill of the crab.

Other side dishes could be taken from the self-service bar as much as you wanted. It felt clean and well managed, so I could eat comfortably.

The doenjang jjigae was also great value at 2,000 won. It had plenty of ingredients and a rich broth. Meat just does not feel complete without stew.

Once the charcoal heated the grill well, the meat appeared. There were 200 grams of flat iron steak and 200 grams of upjinsal. A staff member placed the flat iron on the grill first. They grill the meat for you here. Both cuts were top quality. The flat iron was much more tender than the upjinsal and melted in the mouth. For me, dipping it lightly in salt was best. That must be because the meat quality was good.

After the flat iron was done, they put the upjinsal on too. It came cut into a good size, so it was convenient to eat without cutting it separately. They even grilled the mushrooms carefully. Thanks to the attentive staff, I did not have to worry about flipping meat while eating, so the whole meal felt pleasant.

To finish, we had bibim naengmyeon. The noodles were unusual and very chewy, so it felt like a real cold noodle find. As an after-meal naengmyeon it was 5,000 won, and the portion was generous.

The seating looked spacious, so it seemed good for group company dinners. Because the staff grill the meat beside the table, it also seemed nice for visiting with older family members. The side dishes were more than satisfying. From now on, this is my Uiwang meat place. . . .

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