Chicory Grilled

About

The only Seoul outpost of Sokcho's renowned Hanwoo beef specialist, serving freshly butchered premium Korean beef on thick cast-iron grills in Yongdap-dong.

Tucked into the residential alleys of Yongdap-dong near Dapsimni Station, Chikeori Saeng-gui brings a legendary Sokcho institution to Seoul. The restaurant shares whole-cow sourcing directly with the famous Gangwon-do original—splitting each head of beef between the coastal flagship and this Seongdong outpost. While the brand’s name stems from cattle raised on chicory over three decades ago, today it operates as a warm, no-nonsense neighborhood butcher-style grill where regulars and local families pack the dining room. The ritual begins at the butcher counter near the entrance, where staff trim cuts to order before weighing them. For newcomers, the 500-gram Hanwoo Assortment (*hanwoo modeum*) offers a comprehensive tour: thick-cut sirloin (*deungsim*), rich skirt meat (*churisal*), shaved beef loin, and thin ribbons of brisket (*chadolbaki*). Those targeting specific textures can order standalone cuts like melt-in-your-mouth salchisal (tri-tip/chuck flap) or the intensely coveted, often quickly sold-out saewoosal (ribeye cap) and Chik-eori Special plate. Unlike the Sokcho flagship's stone slabs, the Dapsimni location uses heavy iron griddles with built-in down-draft ventilation, searing the beef cleanly with minimal smoke while locking in the juices. Classic banchan grounds the richness of the beef: fermented green onion kimchi (*pa-kimchi*), crisp cubed radish (*seokbakji*), tossed scallion salad, and simple salt alongside sweet onion dips. While drinks and sides are punched in via tabletop tablets, a steaming, spicy doenjang-jjigae served in an earthenware bowl provides an earthy counterpoint to the marbled cuts, alongside offerings of seasoned beef tartare (*yukhoe*). An anomaly on the beef-heavy board, fresh pork belly and thin pork cuts also share menu space for casual neighborhood nights. With modest seating and heavy peak-hour crowds drawn from nearby subway lines, advance booking via CatchTable or Naver is crucial to dodge evening waits.