Yeonnam Seosikdang | Original Yeonnam Seosikdang’s Only Branch

Let us introduce Yeonnam Seosikdang Cheonho Branch, a Seoul beef short rib restaurant with a tradition of over 70 years!

Yeonnam Seosikdang is a restaurant specializing in beef short ribs that has been operating since 1953, and it is also a long-loved spot selected as a Seoul Future Heritage site.

Seoul Future Heritage is a program that designates places in Seoul that have carried on their history and value over a long period of time, and Yeonnam Seosikdang has been recognized for preserving over 70 years of beef short rib culture and tradition.

Known as a Sinchon icon, this is the place where you can experience the original vibe of “standing and eating beef short ribs” in Cheonho-dong too, Yeonnam Seosikdang Cheonho Branch.

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[Spot] Yeonnam Seosikdang | The only official branch of the original Yeonnam Seosikdang

‘Yeonnam Seosikdang’| Why We Recommend It

• This is a beef short rib specialty restaurant with over 70 years of history, dating back to 1953. You can comfortably enjoy the flavors of this long-standing restaurant, also selected as a Seoul Future Heritage, right in Cheonho-dong.
• They trim the beef short ribs in-house. By removing fat, tendons, membranes, and more one by one, they enhance the quality of the ribs and keep the texture tender.
• They make and use Yeonnam Seosikdang’s own traditional soy sauce marinade in-house. When the beef short ribs are marinated in this long-loved seasoning and grilled over charcoal, you get a flavor where the meat’s natural richness shines, rather than an overly sweet or salty taste.
• They mainly operate around a single beef short rib menu item, so even first-time visitors from overseas won’t find it hard to choose. Recently, they also introduced Naengmyeon, which pairs perfectly with the meat, so you can try the classic Korean combination of galbi and Naengmyeon.
• While keeping the tradition of classic “standing galbi,” the Cheonho branch is set up so you can sit and dine, making it a more comfortable stop during your trip.

'Yeonnam Seosikdang' | Our Visit

Today, we visited Yeonnam Seosikdang Cheonho Branch, newly opened in Cheonho-dong, Gangdong-gu.

The first phrases that caught our eye at the entrance were “70+ years of tradition,” “Seoul Future Heritage,” and “a Sinchon favorite.” It didn’t feel like just an old barbecue place, it set expectations even before we walked in, as a beef short rib specialist that has been loved in Seoul for decades.

Yeonnam Seosikdang started in 1953 and became famous for “Mapo standing beef short ribs.” After the main location in Yeonhui-dong, they opened their second store in Cheonho-dong in September 2025.

The Cheonho branch was especially nice because it keeps Yeonnam Seosikdang’s classic flavors, while being set up so you can sit and enjoy your meal comfortably.

| 70-year beef short ribs recognized as Seoul Future Heritage

On the sign out front, you could also see the “Seoul Future Heritage” logo.

Seoul Future Heritage is a program that recognizes places and cultural assets in Seoul that have preserved historical value over a long period of time. Yeonnam Seosikdang is said to have been recognized for the tradition of a long-running restaurant, over 50 years, and its beef short rib culture.

Seoul has plenty of trendy hot spots these days, but there’s a different kind of charm in a place that has protected and perfected one signature menu for so long. For international travelers, it’s an easy place to recommend not just as a meal, but as a taste of Seoul’s long-standing food culture.

| Beef short ribs trimmed in-house

One of the biggest highlights of Yeonnam Seosikdang Cheonho Branch is that they trim the beef short ribs right in the restaurant.

Just like the Yeonhui-dong main branch, they prepare the ribs in-house, removing fat, tendons, membranes, and more without leaving anything behind, to elevate the quality. You can really feel how much care goes into the preparation process.

Instead of using frozen meat, they keep the ribs in a low-temperature refrigerator and butcher them on site. They even match the bone and meat and do the trimming process by hand, which made it feel less like a typical restaurant and more like a place with real craftsmanship.

Because they remove the membranes one by one, the ribs feel less tough when grilled, and you can enjoy that signature tender, juicy short rib texture.

| Signature menu introduction ⭐️

The signature menu at Yeonnam Seosikdang Cheonho Branch is beef short ribs.

*Prices are as of the photo date and may change depending on when you visit.

The beef short ribs are served as 1 rib, 200g, and the price shown in the photo is ₩21,000. Since there’s one main item, it was nice to order without overthinking.

They use Korean beef for the short ribs, and for outside skirt (anchangsal) and hanger steak (tosisal), they use beef from the U.S. and Australia. Takeout is also available, so if you’re staying nearby, it could be a great option to pack up and enjoy later.

As soon as the short ribs hit the grill, a gentle soy sauce marinade aroma rose up.

We visited at a quieter time, and the owner grilled the meat for us. The charcoal-grilled short ribs browned lightly on the outside while staying tender inside.

Since the meat is trimmed in-house, there were fewer chewy parts, and the first thing we noticed with the first bite was how tender it was.

The seasoning also wasn’t overly strong, which we liked. For foreigners trying Korean-style marinated galbi for the first time, overly sweet or salty flavors can feel heavy, but here, the traditional soy sauce marinade has great savory depth while still letting the meat flavor come through.

If you dip it into the sauce with garlic and spicy chili, it tastes even more distinctly Korean. The sharp kick of garlic, the heat from the chili, and the salty soy-based sauce pair perfectly with the charcoal-smoked ribs.

| Side dishes that pair well

They also have side dishes that go great with the galbi.

First, the beef doenjang sulbap (soybean paste soup with rice, “sulbap”) comes with a rich doenjang base plus beef and rice, making it great in between bites of meat or as a finishing dish.

It’s hearty and comforting, recommended for anyone who wants to properly experience classic Korean barbecue side dishes.

The steamed egg is another highlight, soft, warm, and comforting.

Having it in between bites of soy-marinated galbi helps mellow your palate, and it also goes well with the sauce mixed with spicy chili and garlic.

You can also enjoy Hangang River ramen. There’s a separate Hangang River ramen machine on one side of the restaurant, and you cook it yourself.

There are several types available, so you can choose based on your preference.

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In Korea, Hangang River ramen is one of the best-known snacks among travelers, and here, it was fun to cook ramen yourself right inside a barbecue restaurant.

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After finishing the galbi, ending with a warm bowl of ramen feels satisfying, and for international travelers, it can be a unique way to experience Korea’s self-serve ramen culture.

| Traditional soy sauce marinade continued for over 70 years

Just as memorable as the meat was Yeonnam Seosikdang’s own traditional soy sauce marinade.

Yeonnam Seosikdang makes their sauce in-house. The method is to marinate the beef short ribs in their long-loved soy sauce seasoning, then grill them over charcoal. We liked that the marinade wasn’t overpowering and didn’t cover up the meat’s natural flavor.

They say they marinate it in the morning and sell it in the afternoon, so the seasoning soaks in naturally. As it grills over charcoal, a gentle soy sauce aroma rises up, making it a flavor that even first-time visitors to Korean marinated galbi can enjoy without feeling burdened.

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If you want to enjoy the seasoning even more, try slicing chili into the sauce provided on the side.

Add garlic to taste as well, it adds an extra spicy, punchy aroma.

Warm the sauce slightly on the grill, then enjoy it with the grilled galbi, it makes Yeonnam Seosikdang’s short ribs taste even better.

| Refillable basic banchan (side dishes)

The basic sides include garlic, Korean green chilies, cucumber, and a soy-based dipping sauce, all set at your table.

There’s also a self-service refill station on one side of the restaurant. It was convenient to grab more sides as needed, and enjoy as much as you want with the meat.

| Restaurant atmosphere

Yeonnam Seosikdang is originally known for “standing beef short ribs,” but at the Cheonho branch, they have both high tables where you can eat standing and low tables where you can sit.

Chairs are also set at every table, so it’s nice that you can dine in whatever way feels most comfortable.

I wanted to experience the original standing galbi vibe, so I tried eating at a high table while standing, and it definitely made Yeonnam Seosikdang’s traditional atmosphere feel even more authentic.

If you want a relaxed meal during your trip, sit down, and if you want to experience the original standing galbi culture, we recommend trying it standing up.

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Around the restaurant, there’s information about its 70+ year history and Seoul Future Heritage recognition, so it felt like more than just a place to eat meat, it also let us feel the history of a long-loved Seoul restaurant.

Aprons are available by the windows. Water is self-serve as well, there’s an area where you can get water on one side of the restaurant, which made it easy to use during the meal.

‘Yeonnam Seosikdang’ | How to Get There

Exit Cheonho Station through Exit 5.

Go straight.

Turn left.

Continue straight.

At the intersection, turn right.

Go straight.

At the intersection, turn left.

Go straight.

Arrive at Yeonnam Seosikdang!