Today, let’s have the Best Korean BBQ in Seoul.It’s not just regular Korean BBQ. You will see the final phase of Korean BBQ evolution.
The name of this restaurant is Nambu (남부). It opens at 11 in the morning but on weekdays, they only provide a special lunch set menu until 1:30, so Korean BBQ is only available after 1:30. But the break time starts at 3 pm, so if you want to have Korean BBQ on weekdays, it’s better to come here in the evening.
The best thing in this restaurant is definitely pork shoulder (moksal, 목살) but we can’t miss pork belly (samgyeopsal, 삼겹살) when we have Korean BBQ, right? So, we decided to order this combo, Nambu Hanpan (남부한판).
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It contains aged pork belly, pork shoulder and even gabrisal (가브리살), which is somewhere between Boston butt and pork loin. It’s 1.3 lb (600g) of meat, so 2 to 3 people can enjoy this.
Before the meat comes, we’ve got 7 different types of side dishes and 4 dipping sauces. Just like the Tetris blocks, everything fit on the table.
The main difference between here and other Korean BBQ restaurants is this grill. This place uses its own special grill. It has a unique pan for pan frying, a charcoal grill that can infuse the smoke flavor, and even a warmer for your cooked meat.
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Some people prefer pan-frying their meat and some people prefer cooking over charcoal, but with this bad boy, everybody can be happy. How brilliant they are!
Normally, at Korean BBQ restaurants, you need to cook your meat by yourself. But here, the staff will cook for you. These days, many restaurants provide this kind of grilling service, but because of that, I think it has become more expensive. But I still prefer to have this grilling service because, you know, it’s always great to have someone cook for you, right?
Plus, if you’re not familiar with Korean BBQ very much, this grilling service will make your life a lot easier. Of course, there might be a taste difference depending on the server’s skill but I think it’s better than burning it.
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Before you try the dipping sauces, I highly recommend trying it with salt first to fully enjoy the real taste of the meat. The outside was seared well, giving it almost a crispy texture but the inside was incredibly juicy and tender. Also, the smoky flavor was not too overpowering, it just had the right amount of smokiness.
Since it’s a Korean BBQ, we couldn’t miss out on “ssam”, lettuce wraps. Normally, we put some meat, garlic, rice, kimchi, ssamjang on lettuce, wrap it up and eat it. But with this perilla leaf with some kimchi paste, you don’t need anything. All you need to do is just put some grilled meat and eat it all at once. It was so quick and easy and
Personally, my favorite way to enjoy this grilled pork was eating it with this white kimchi. With this bad boy, I could have a juiciness, smokiness, fattiness from the meat, and sourness from kimchi at the very end. All the components were coming together and made a magical bite.
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Koreans normally finish their BBQ with some savory carbs such as stew or cold noodles, so to finish our meal, we ordered Sulbap (술밥).
It looks like a regular kimchi stew but it has some rice in it. The starch from the rice made the broth much richer and deeper. And the tanginess from the kimchi cut all the greasy feeling, so it really made me want to order more meat.
They also have a soybean paste stew with rice (된장 술밥) but when you have Korean BBQ pork, trust me, the one with kimchi will be a better choice.
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Overall, we were very happy with the food and the service. If you want to have some great BBQ time with your family or friends, this restaurant is highly recommended.One K-food that was on the top of our list during a recent trip to Seoul was hanjeongsik (한정식), or Korean table d’hôte.
It’s not named after any particular dish, but rather how an entire meal is served. Consisting of all the essentials — rice, soup, banchan and mains — everything, everywhere, all at once.
No fancy course-by-course presentation like French fine dining or Japanese kaiseki. Where each dish is accompanied by lengthy descriptions of ingredients used, how it was cooked and, sometimes, even the chef’s life story.
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Instead, its overriding objective is to see how much food can be crammed onto your table, in as little time as possible. It all sounds very overwhelming, but we knew that we had to experience it at least once.
Finding a restaurant proved to be more challenging than I thought. Not because locating one was difficult, but actually the opposite — there were just so many to choose from. Eventually, I decided to go with someone’s recommendation in a Korean travel Facebook group.
We found ourselves at Hangaram after a long and winding 340m trek from City Hall subway station (on Lines 1 & 2), cutting through Bukchangdong and hiking up a fairly steep slope.
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If you’re using Naver Maps, it’s located here. Just follow the walking directions provided by the app and you’ll reach there in about 7 minutes.
If you’re using Google Maps instead, here’s the location. Good luck getting there though, because you won’t have walking directions. You might want to save yourself some grief and just download Naver Maps.
The forested theme, dominated by dark brown hues, carried over from the façade and into the dining room. Warm yellow lights hung from the ceiling, offering a contrast from the white fluorescent tubes common in many traditional eateries.
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We arrived at the tail end of a weekday lunch rush, so most of the crowd had already left. There were still a couple of tables finishing up their meals, but it was relatively empty otherwise.
Our first hint was when we saw 藥膳 on the menu cover. It was written in hanja and therefore had the same meaning in traditional Chinese, which we could understand.
There were only six choices, but it took us some time to decide. Between the marinated blue crab, marinated abalone & beef shank, dried yellow croaker, beef bulgogi, LA galbi and grilled eel, we picked the two cooked seafood options.
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It was rich and creamy, with a hint of citrus and a playful touch of effervescence. Of the many bottles of makgeolli we had throughout our ten days in Seoul, this was among the best.
Even better was the fact that it was available for sale in Singapore. Needless to say, we started to run out of space in the vegetable compartment of our fridge again.
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Despite being mentally prepared for the large number of incoming items, when the food started arriving, we were hopelessly overwhelmed by the non-stop cascade of dishes.
First came the large platters that contained our main dishes. Then, numerous small plates of banchan were arranged around them, like the many moons orbiting Jupiter. Finally, individual bowls of purple rice and seaweed soup for the both of us.
As each new item was placed on the table, existing ones were shuffled around to make space. The dance was fast and furious yet, in a strange sort of way, quite mesmerising. It was truly a sight to behold.
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When the dust finally settled, practically every available inch of our table was covered. And before we could fully appreciate the sheer volume and variety of food delivered, unnie was gone. Just like Keyser Söze.
Every time you sit down for a meal, you not only get to eat what you ordered, you also get a bunch of extra side dishes at no extra charge. The more fancy the restaurant, the more banchan is served.
Kimchi is always a given. Some might even say that it’s not technically banchan, but a compulsory staple. Then there are others like japchae, geotjeori and jeon, with slight variations across eateries.
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Marinated raw oysters, gosari namul, lotus root in perilla seed dressing and even a spicy boiled chicken item that tasted like Sichuan saliva chicken (口水鸡), except without the tongue-numbing peppercorns.
All the items were good, but the oysters really stole the show. I’m always a bit wary about eating raw oysters overseas, so I tried the first piece with some trepidation.
It turned out that I had nothing to worry about whatsoever. That juicy little morsel was as fresh as a sea breeze, and as briny as the ocean.
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The spicy and sour chojang marinade highlighted the innate umaminess of that delightful nugget of seafood. As delicious as it was on its own, eating it with rice, seaweed and a sliver of kkaennip made it even tastier.
We were tempted to ask for refills, but realised that we were going to have difficulty finishing everything that was already served. Especially since we hadn’t even started on our main dishes yet.
There was a large platter of hwe, or sliced raw
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