Hongik Charcoal Grilled short Ribs with Salt (홍익 숯불갈비 소금구이)
Ok yeah, this is a long name. And the real translation into English is shortened even more to fit on the article’s title page. But anyways.
Featured in both the New York Times and Korea’s MBC broadcasting channel, Hongik Grilled Short Ribs with Salt (we’ll call it HGSR for short) is a more casual KBBQ spot than somewhere like Jaengbanjib 8292. In fact, it’s literally right across the street from it.
While the interior may not be as pretty or the staff as warm, it evokes the essence of an old school Korean restaurant/pub that the older generations would frequent. Stepping inside, one is immediately hit with the sights and smells of burning charcoal, jovial laughter, and meat smoking over metal grills. It is the quintessential Korean BBQ restaurant, and is filled with friends and coworkers chatting over a meal. As a nod to the name, HGSR fuels the grills with binchotan charcoal rather than gas, allowing the meat to cook a bit differently.
Similar to Jaengbanjib, small plates of meat can be ordered as needed and the portions are also fairly similar. HGSR gives out a complimentary fermented soybean stew for the table to share while waiting for your food. We chose to order two plates of pork belly, one plate of sliced beef, one bowl of naengmyeon (cold buckwheat noodles), and one gyeranjjim (steamed egg), which ended up being plenty for two people.
The pork belly itself is pretty similar to Jaengbanjib and most other KBBQ restaurants in the area and there are no complaints about it. It is chewy, perfectly fatty, and has a slight crunch when cooked properly.
As for the beef, while it is delicious, it is a bit chewier than Jaengbanjib’s as it is a different cut. As you can see in the photos, both the pork and beef were so good that we devoured all of it and completely forgot to take more pictures. In our opinion this is sometimes a pretty good indicator of how good a place is.
The naengmyeon is not only more expensive than Jaengbanjib’s, but also different. The noodles have a starchier texture to them and the broth has a slightly stronger vinegar taste to it. Now, it is still perfectly tasty and is just two different styles of preparation. Some diners prefer Jaengbanjib’s, while others might prefer HGSR’s.
The gyeranjjim comes out steaming hot and, as a note, should be ordered at the start of your meal as it takes a long time for the kitchen to bring it out. The egg is perfectly fluffy, savory, and melts in your mouth when eaten. While the bowl itself is pretty large, diners will be able to easily tackle it as it is lighter than the meat and the other dishes.
With all this being said, HGSR has a very different vibe than most “modern” KBBQ spots. However, one shouldn’t judge a restaurant in Korea purely based on the exterior, as many of the best restaurants in Seoul sometimes prioritize the taste of the food over pure aesthetics (as ironic as that sounds for Korean culture, this is more or less true). Overall, we had more fun at HGSR (probably due to being drunk from the soju) and felt that the environment was much more relaxed as well.
If you drink, soju or beer are highly recommended as these kinds of spots are the perfect way to experience Korean culture over delicious food and drinks. While HGSR doesn’t have the flashy exterior or marketing, it doesn’t need it. Time- and multiple major food journalists- have verified the legitimacy of this restaurant, and it is one that you won’t want to miss.
