Yoon Haeundae Galbi presents a refined Korean barbecue experience with leather banquettes, clean lines, and dark wood that encourage relaxed conversation. The cocktail menu features creative options like a citrus-forward Yuzu Spritzel, Korean spirits, soju, imported beers, and modest wine choices with pairing notes. Short rib is the centerpiece, cut via a proprietary technique developed by the chef's grandfather to maximize surface area and tenderness, producing strong caramelization and a juicy interior. Seafood ricecake tteokbokki provides a briny, spicy counterpoint, and generous portions plus solid banchan make the meal sharable and satisfying.
That doesn't mean the place is stiff. Conversation rides a comfortable murmur with the clink of tongs keeping the backbeat. The cocktail list is fun and creative. A Yuzu Spritzel, for example, is a cocktail that cuts clean and citrusy with yuzu honey, prosecco and bitters. There's a slew of Korean spirits to enjoy alongside Soju and some imported Korean beers. The wine list isn't massive but it features helpful pairing suggestions. If you prefer something softer, there are mocktails and tea.
But the food is where this story begins and ends in earnest, with short rib in the central protagonist's spot. Both the fresh and marinated beef are cut using a proprietary method engineered by Yoon's grandfather at his Busan restaurant. The intent is to tenderize the meat while maximizing surface area. Indeed, the beef picks up optimal browning and caramelization while retaining a tender center; soft and juicy but with that oh-so satisfying chew.
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