This is a pork-rib grill in Hwajeong-dong's dinner lanes. Moderately sweet marinade, briquette smoke, and a naengmyeon finish define it.
“Rib marinade should not hide the meat; it should open the fire flavor.”
This is a family pork-rib house serving Hwajeong-dong's after-work crowd. The owner learned fire control while helping his father's briquette business and still brings in 36 briquettes a day. “Rib marinade should not hide the meat; it should open the fire flavor,” he says, soaking pork ribs for 12 hours in soy, pear, onion, and maesil syrup. Grill grates are changed once per table, and staff lift the tongs before the edges burn. He often repeats, “Briquette fire dislikes hurried people.” At one company dinner, a new employee burned every piece; the owner replaced the grate and taught the turning rhythm. That guest now reserves the same room whenever he gets promoted.
Philosophy
What this place protects
Lower sweetness, clear briquette aroma. Staff watch the fire with guests in the old pork-rib-house way.
Signature Menu
Order this first
Marinated Pork Ribs
양념 돼지갈비SignatureBriquette-grilled pork ribs in pear-soy marinade.
₩16,000
Mul-naengmyeon
물냉면Pro tipCold noodles to finish after grilled ribs.
₩8,000
Doenjang Jjigae
된장찌개Savory stew with rice for the finish.
₩5,000
Behind the Signature
Pork ribs begin with fire, not marinade. Sear the surface, then turn as the edges curl brown to keep the meat moist.
Gallery
Look around
Practical
How to Order
- 1Order pork ribs by headcount and let staff help with the first grate.
- 2Finish with either cold noodles or doenjang stew.
Busy during Hwajeong-dong dinner gatherings. Briquette smoke can cling to clothes.
Sweet marinated ribs, not spicy. Wrap meat and garlic in greens.
Summer finishes with cold noodles; winter brings more doenjang stew and rice.
