The Art of Premium Korean BBQ
BYEOJE GALBI
Since 1986, Byeokje Galbi has served Hanwoo the way it deserves to be served — beautifully marbled short ribs and ribeye, hand-selected by an artisan butcher and grilled over charcoal. It's a standard we've spent almost forty years refining, quietly setting the bar for Hanwoo BBQ in Korea long before K-BBQ became a name the world knew.
What began as a single table in Bangi has grown into two: the original, and the Cheongdam, a modern reimagining of the same standard. The space changes. The standard never does.
The Hanwoo Way
A Standard Recognized
Recognized in the Michelin Guide Seoul and featured on the World's 50 Best Discovery — four decades of consistency, seen from the outside.
Sourcing with Precision
Only the top 1% of Hanwoo in Korea makes it to Byeokje Galbi — procured whole at daily auctions, then shaped by artisan hands into Byeokje Seolhwa-yuk, our premium Hanwoo brand.
Craft, Not Compromise
Behind every dish is a master of their craft — the butcher who reads each cut, the hands behind the naengmyeon broth, the cook who tends the tang for hours. Each brings decades of skill sharpened toward one thing: precision that can't be rushed.
A Taste of Korean Culture
Beyond the meat, Byeokje Galbi offers guests a window into Korean dining culture — the ritual of the grill, the rhythm of the table, hospitality passed down through generations.
Naengmyeon, Cold Noodles
After the last piece of Hanwoo comes off the grill, there's one more course still to come — naengmyeon.
Pyeongyang naengmyeon, born in the capital of the North, is built on chewy buckwheat noodles in a broth simmered slowly from beef and pork — deep in umami, yet refreshingly crisp and cold, finished with pickled radish and eolgali.
The recipe carries the legacy of Chef Kim Tae-won, who spent over 60 years perfecting it. Though he has since passed, his method remains the standard today — a quiet centerpiece of the table, cherished by longtime guests and first-time visitors alike.