An incredibly beautiful Korean beef hidden in Myeong-dong
Wenhao SUN
12 hours ago
As an essential culinary experience not to be missed on a trip to Korea, hanwoo is an unforgettable delight etched into the palate. On this trip to Seoul, I made a high-end hanwoo restaurant in Myeongdong the centerpiece of my itinerary; from the moment I stepped in to the first bite of beef, every detail renewed my understanding of 'Korean barbecue' and finally made clear why hanwoo has become an iconic symbol of Korean cuisine.
Myeongdong, as Seoul’s core shopping district, has always been a landmark crowded with tourists. It features a dazzling array of beauty shops and trendy brand stores, and it also hides many local favorite restaurants. The Korean beef restaurant I chose this time is located in a small alley beside Myeongdong’s main street; it’s about a 5-minute walk from Myeongdong Station Exit 6. The storefront is understated, with a wooden facade and warm yellow lighting. The moment you push open the glass door, you’re separated from the bustle of the street. Inside, the style is simple Korean light luxury: dark stone dining tables paired with leather seats. Each table has its own ventilation system, so you don’t have to worry about grilled-meat smoke sticking to your clothes.
I arrived at the restaurant around six in the evening. The place was already fairly full — local families with children and tourists like me. The staff alternated between Chinese, English, and Korean when serving, so even first-time visitors need not worry. I had prepared in advance on Creatrip and chose the restaurant’s signature “Snowflake Hanwoo Set,” which includes three cuts — beef tenderloin, beef tongue, and short ribs — and comes with Korean side dishes and a main. For a high-end Hanwoo restaurant in Myeong-dong, the value for money is quite impressive.
Not long after we sat down, the server rolled over a cart to bring the food. First to arrive were more than a dozen Korean side dishes: spicy kimchi, radish chunks, bean sprouts, mashed potatoes… each portion was delicate and petite, and they could be refilled without limit. Just the banchan alone was enough to wake the palate. Next came the star of the meal — Korean beef. The marbled, snowflake-patterned hanwoo was sliced into thick pieces and neatly arranged on a stone slab lined with green bamboo, accompanied by seasonal vegetables like broccoli, shiitake mushrooms, and zucchini. Most striking was the white mist of dry ice swirling around the plate, as if draping the beef in a gauzy veil, making the presentation visually stunning.
The server will proactively help grill the meat, their technique quite skilled. First they place the short ribs on the charcoal grill, the sizzling fat immediately reaching your ears, the edges of the meat slowly turning golden brown and the aroma beginning to rise. The marbling of the Korean beef is especially even; when cooked to about medium-well, the server uses scissors to cut the meat into small pieces, dipping them in the restaurant’s specially made sea salt and black pepper. Without extra sauces, you can taste the beef’s truest savory sweetness. The filet is even more tender, nearly melting in your mouth, while the beef tongue has a slight crispness — every bite offers a different delight.
