Crisp BulgogiSignature dish
Crispy outside and moist inside.
WhyIt is introduced as the signature item in the video.
NEARBY PLACE · restaurant
Suk-i-ne
Jonmat서울특별시 마포구 토정로37길 47
About this place
A fourth-generation restaurant that traces its roots back to 1929 and serves crisp bulgogi in Mapo.
Taste notes from the video
A concise guide based on what was ordered and described in the feature.
The crisp bulgogi is made from thinly sliced beef grilled by hand on a grate, with a crispy outside and moist interior. It is described as having strong charcoal flavor and sauce aroma, with plenty of juices. The yukhoe bibimbap is said to be not too salty.
Recommended dishes
Yukhoe BibimbapMentioned on video
Not too salty.
WhyIt is mentioned and tasted alongside the main dishes.Crisp Bulgogi BurgerOrdered on video
Tastes like a juicy bulgogi patty with smoky flavor.
WhyIt shows a different way to enjoy the bulgogi.Visits and features
See what each feature ordered, described, and highlighted about the visit.
Classic Is Best! Special on century-old restaurants / Gomtang, crisp bulgogi [THE Delicious Guys Tasty Guys] Highlight of Episode 487
The video visits two long-running restaurants in Myeongdong and Mapo for gomtang and crisp bulgogi.
A fourth-generation restaurant that traces its roots back to 1929 and serves crisp bulgogi in Mapo.
Taste notes from the video
The crisp bulgogi is made from thinly sliced beef grilled by hand on a grate, with a crispy outside and moist interior. It is described as having strong charcoal flavor and sauce aroma, with plenty of juices. The yukhoe bibimbap is said to be not too salty.
Key visit points
- An 85-year-old gomtang restaurant in Myeongdong is featured.
- Gomtang, boiled beef, offal, kimchi, and rice are tasted.
- A fourth-generation restaurant operating since 1929 serves crisp bulgogi.
- Crisp bulgogi is used to make a burger.
- Yukhoe bibimbap is also shown.
[Century-Old Restaurant Special] Char-Grilled Bulgogi
The video shows a family-run char-grilled bulgogi and how to eat it with perilla leaves, raw beef bibimbap, and a bulgogi burger.
A bulgogi-focused restaurant visit that also shows bibimbap, a bulgogi burger, and suggested ways to eat them.
Taste notes from the video
The meat is described as slightly charred outside and moist inside, with smoky aroma, savory-sweet seasoning, and juicy texture.
Key visit points
- Described as a four-generation restaurant operating since 1929.
- The menu is said to have started in 1962 in front of Yongsan Station.
- The beef is grilled hard over a wire rack for a smoky flavor.
- Suggested pairings include perilla leaves, garlic ssamjang, and radish salad.
- Yukhoe bibimbap and a bulgogi burger on morning bread are also shown.