Bassak BulgogiMentioned on video
Suk-i-ne
Jonmat서울특별시 마포구 토정로37길 47
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Suk-i-ne · About this place
A fourth-generation restaurant operating since 1929, serving bassak bulgogi in Mapo.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
Recommended dishes
Yukhoe BibimbapMentioned on video
Bassak Bulgogi BurgerMentioned on video
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Happening nowNov 1 – Dec 31
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Suk-i-ne · Visits and features
See what each feature ordered, described, and highlighted about the visit.
Classics Are the Best! Century-Old Restaurant Special / Gomtang, Crispy Bulgogi [THE Tasty Guys] Episode 487 Highlights
This video visits two century-old restaurants in Myeong-dong and Mapo to taste gomtang and crispy bulgogi.
A fourth-generation restaurant operating since 1929, where diners can taste crispy bulgogi in Mapo.
Taste notes from the video
They say the crispy bulgogi is made by hand-patting thinly sliced meat as it cooks on a wire rack, leaving it crisp outside and moist inside. It has a strong smoky taste and seasoning aroma and is very juicy. They say the yukhoe bibimbap is not salty.
Key visit points
- They visit a gomtang restaurant that has operated in Myeong-dong for 85 years.
- They taste gomtang, suyuk, offal, kimchi, and rice together.
- They introduce the crispy bulgogi at a fourth-generation restaurant operating since 1929.
- They make and eat a burger with crispy bulgogi.
- They also taste yukhoe bibimbap.
[Century-Old Restaurant Special] Crispy Bulgogi
It shows how to eat fourth-generation crispy bulgogi with perilla-leaf wraps, yukhoe bibimbap, and a bulgogi burger.
It introduces crispy bulgogi as the centerpiece, along with perilla-leaf wraps, yukhoe bibimbap, and a bulgogi burger.
Taste notes from the video
The outside is slightly charred, while the inside is moist. They say it has a smoky taste, a seasoning aroma, a sweet-and-salty flavor, and plenty of juices.
Key visit points
- They say the restaurant has continued through 4 generations since 1929.
- They explain that the dish was first created in 1962 in front of Yongsan Station.
- They say the crispy bulgogi is grilled crisp on a wire rack to enhance its smoky aroma.
- They explain how to eat it with perilla leaves, garlic ssamjang, and seasoned radish.
- They also introduce yukhoe bibimbap and a morning-roll bulgogi burger.