Yoon Haeundae Galbi

Tungkol dito

Modern, upscale Korean barbecue spot inside House of Shinsegae, expanding on the legendary Busan Haeundae Amso Galbi heritage with grilled short ribs and potato noodles.

Directly tracing its lineage back to Busan’s famed 1964 institution, Haeundae Amsogalbi, Yoon Haeundae Galbi lands on the first floor of Banpo's House of Shinsegae following an international stop in Manhattan. Helmed by the founder's grandson, the restaurant recasts the storied Korean barbecue legacy within an unapologetically contemporary, architectural mold. Inside, the aesthetic pivots far from the rustic hanok roots of the Busan matriarch. Subdued indirect lighting, dark wood, and raw stone finishes evoke the quiet, moody gravitas of a subterranean cavern. Sleek private rooms and counter seating cater to family milestones and dates alike, supported by robust ventilation that whisks away smoke and keeps the dining room immaculately clear. Unlike its notoriously walk-in-only southern progenitor, tables here can be reserved via CatchTable, giving advance planners an edge on securing coveted cuts before daily allotments vanish. The meal rightfully begins with saeng-galbi (unmarinated bone-in short rib). Cut with pristine precision, the beef is grilled directly at the table until the exterior caramelizes and renders its rich, tender marbling. From there, transition to the signature marinated yangnyeom-galbi, seasoned in a delicate, subtly sweet soy blend that coats the palate. Whatever you do, do not abandon the grill after the meat clears: ordering yangnyeom-galbi is the essential prerequisite for gamja sari, the brand's cult-favorite potato starch noodles. Slid into the sloped, juices-soaked moat of the specialized grill pan, the noodles simmer down, absorbing the savory drippings until they crisp and starchily adhere to the hot metal. Accompaniments extend beyond the legacy playbook with side plates like nutty deulkkae-beoseot-muchim (perilla-dressed mushrooms), fresh sea urchin and pollock roe bibimbap, and pungent galbi doenjang-jjigae. To close, skip ordinary cold noodles for Busan-style bibim milmen, balancing wheat noodles against a fiery, balanced sweet sauce that cuts straight through the beef’s lingering richness.