Ujeok Myeongji Branch (우적 명지점)

Jeongyukwang’s reviewRecommended

“Aged marbled ribeye and toshisal make this a rich, high-quality Hanu place”

• Toshisal (chuck flap tail)BestWonderful texture, named the top pick
• Kkotdeungsim (marbled ribeye; coating and shrimp cuts)Feels aged about 3 weeks, strong beef aroma and tender shrimp-meat cut
• Anchangsal (inside skirt)Mild, with a hint of offal aroma

Parking

Parking in front of the restaurant

Atmosphere

Clean interior with private room space

Good for

Business entertaining, family meals, anniversaries

Value

Less pricey than Haeundae's giant galbi, pricier than Suyeong's BBQ places

Tips

• Order after asking about the characteristics of each cut
• Toshisal can be ordered in 100g units
• Visiting by car is recommended