Surumi Anyang Hogye-dong Yakiniku Izakaya Review

Hello, this is Ijjingne. A yakiniku and izakaya pub opened near my home. I have been to izakayas often, but this was my first time trying yakiniku. Yakiniku means meat grilled over fire, and the post also explains it as grilled meat dipped in soy sauce and similar sauces. I headed out for my first yakiniku.

Surumi is at Hogye-gu Intersection. The bright yellow sign stands out, so it is easy to find.

I left home around 6 on an ordinary weekday and walked over slowly, but there was actually a wait. It was my first time waiting in front of a place near home. There were three teams ahead of me, all two-person groups. Because we were a group of four, they said they would seat us first when a table opened, so we waited outside. That priority was probably because the counter seats were arranged front and back. The list said even a one-minute wait came with one free bottle of soju or beer, which honestly made the wait feel better.

There was also a weekday-only event with unlimited alcoholic drinks for 90 minutes. At 16,900 won per person, it seemed like a decent price. A review event offered a highball too.

The menu was organized into yakiniku and izakaya dishes.

Surumi set Horumon single item - daechang Special cut - beef tongue Karai motsunabe, made spicier Surumi lemon highball Suntory highball Kirin beer, and more

Writing down the drinks makes it sound like we ordered a lot. We really did order a lot.

First, the Surumi lemon highball and Suntory highball came out. When taking the order, they asked whether we wanted the highballs sweet or dry. I like dry drinks, so I asked for mine dry. I liked that even a highball could be adjusted to taste.

They set out the basic side dishes and sauces, and then the hot grill went onto the table. There were three sauces, so I did not get bored and kept trying different dips.

This was the Surumi set. It included flat iron, intercostal meat, outside skirt, chuck flap tail, chicken neck meat, grillable vegetables, and myeongran rice. Several different meats came in small portions, so it was fun to choose among them.

We placed the meat on the grill and cooked it carefully. The beef cuts were good, of course, but I found the chicken neck meat unexpectedly tasty. Grilling the corn and shishito peppers was nice too, just right as vegetables on the side.

After eating a few pieces of meat, I wanted soup, so we ordered daechang hot pot. It was a little spicier than Shin Ramyun, and because they said it could be made even spicier, we ordered it that way. The broth was deeply spicy in exactly the way I wanted, there was plenty of daechang, and I liked that it had a lot of tofu too.

While eating the daechang hot pot, we decided we should grill daechang too, so we chose daechang from the horumon options. The post notes that horumon in Japan means beef or pork offal. I learned several new things while eating yakiniku. As we grilled it, the daechang had so much oil that it kept dripping down, and the flame kept getting bigger. It looked intense enough that I called a staff member, and they brought ice. When we grilled it with the ice, the flame did not rise up. It was a really interesting experience. The daechang was rich with oil and melted in the mouth.

Then, saying this was really the last order, we ordered beef tongue. The more we ate, the more we kept ordering. It was my first beef tongue too, and they said it gets tough like rubber if you cook it too much, so we grilled it briefly and ate it right away.

Maybe because it was only lightly grilled, this also melted nicely. Surumi seemed to use good meat, and I was very satisfied with my first yakiniku experience. There were many people, and the waiting never stopped from the time we entered until we left, but even while busy, the staff paid attention to each table, and I was satisfied with the service.

As written on the waiting list, they also took one bottle of alcohol off the bill. Next time I want to come back and enjoy the izakaya side. I am moved that a place like this opened near home. . . .

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