Hangunban Main Branch

About

A spacious barbecue restaurant in Seongnam serving generous 900g portions of beef cuts like rib fingers and chuck flap tail over charcoal.

Located along Dunchon-daero in Seongnam’s Hadaewon-dong, Hangeunban Bonjeom takes its name from an old butcher’s unit of measurement: a *geun* and a half, or exactly 900 grams. This generous weight serves as the default serving size, anchoring a straightforward, communal barbecue experience built for hungry gatherings, family dinners, and casual team nights. Beef takes center stage, imported from the US and Australia and cooked over hot charcoal. The primary draws are *saeng galbisal* (raw beef ribs) and *saeng salchisal* (chuck flap), often ordered as a combined platter. The tender salchisal melts quickly over the coals, while the galbisal delivers a savory, slightly chewy bite that holds up to the heat. For sweeter palates, *yangnyeom galbisal* brings a balanced marinade, while marbled Wagyu sirloin serves as a premium half-plate add-on or backup when prime cuts sell out. The dining room is spacious and unpretentious, complemented by a self-serve bar stocked with refills of crisp lettuce, perilla leaves, shredded green onions, cabbage salad, and seasoned bean sprouts. Savvy regulars mix the green onions directly with the house soy sauce dip, often tossing in sliced Cheongyang chilies for a clean, sharp bite against the rich meat. Tables also receive a bubbling *doenjang jjigae* that pairs naturally with bowls of *yangpuni bap*, rice served in rustic aluminum basins. To close out the meal, tables often bypass standard noodles for *kimchi son-sujebi*. The hand-torn dough flakes are pulled thin, floating in a clean, anchovy-based kimchi broth that cuts cleanly through the richness of the beef. While the dedicated lot behind the building holds only about nine cars, making parking a patient endeavor during peak dining hours, the sheer volume of quality charcoal-grilled beef keeps the surrounding dining room steadily packed.