Cheonjibaek Anyang Ilbeonga Beef and Highball Review

Hi, this is Ijjingne. I visited Cheonjibaek, a newly opened budget-friendly beef restaurant in Anyang Ilbeonga. I learned there that highballs and beef can go really well together.

It is located on the Jihi Chado side of Anyang Ilbeonga, inside the jjigae village alley. The listed hours are 16:00 to 02:00, with last order at 01:00.

The atmosphere has a nice retro mood. I visited in the early evening and was the first guest, but the seats filled quickly while we were eating.

After ordering, the side dishes, ssam vegetables, and vegetables for pairing came out. I eat a lot of vegetables with grilled meat, so I liked that they served a good variety.

The charcoal was placed on the grill as the meat came out. They seemed serious about the charcoal, using bichotan. The source says it is premium Lao charcoal called black diamond, and it adds more depth to the meat flavor.

I had a bokbunja highball, my mom had a pine drink highball, and my dad had soju. We each chose what we wanted, toasted, and started grilling the meat.

Our order was a chadolbagi and galbisal platter, one serving of tosissal, bokbunja highball, pine drink highball, mucheong doenjang stew, and Cheonjibaek fried rice.

We really did order a lot.

We started with the chadolbagi and galbisal platter and grilled a little at a time. They explained that if oil drips onto the charcoal and flames rise above the grill, you can spray a little of the prepared extinguishing water while cooking.

The galbisal came thickly sliced and had a chewy, tasty bite. Mushrooms and green onions were also served for grilling, and the beef with green onion was a great combination.

The dish I most recommend at Cheonjibaek is the mucheong doenjang soup. The doenjang was deep, with radish greens and gosari inside, making it very savory. It also comes as a set with pot rice so you can eat it jjageuli-style, so I highly recommend it.

The beef looked high quality, and the source says they use only Black Angus.

The three of us were slightly short on food, so we added one serving of tosissal. It came in large pieces, and the juices came out as we chewed. I first ate it with salt, then when it started feeling rich, I paired it with wasabi or shiitake jang for a cleaner finish.

To finish, we ordered fried rice because skipping it would have felt wrong. I heard Cheonjibaek fried rice was a must-try, so even though I was full, I ordered it. It came nicely pressed on the iron plate, not sticky, with a fluffy texture that tasted great once mixed with egg.

As an Anyang local, I am glad a budget-friendly beef restaurant like this opened in Anyang Ilbeonga. My parents liked it even more than I did, so I felt good about bringing them. The staff were very kind, and it was a satisfying meal. Keywords: Anyang restaurant, Anyang Ilbeonga beef, Anyang Station meat restaurant, Dengnidan-gil restaurant, Anyang beef recommendation.