Recommended by Korean netizens!! Specialty store for grilled Korean beef on a stone pot – staff will grill it for you

Text & photos byLittle Dot Paine

I had Korean beef in Seoul before, and I wanted to have it again in Busan. Before the trip, I did some research and found two Korean beef restaurants in Seomyeon, Busan that use this stone pot grilling method. I chose this one – New Hallyu Era Nogeunrol Korean Beef – for everyone’s reference. The price for grilled Korean beef is quite high, and usually they’re okay serving just one person, but one portion really isn’t enough to be satisfied – you should order two types of meat to really enjoy it. Sharing for your reference.

This is tonight’s dinner!! Around Seomyeon, I saw two Korean beef restaurants that use this stone pot grilling style~

The sign at the entrance claims it has the lowest prices nationwide, haha

They have lots of certificates on the wall showing where they sourced the Korean beef from

About the different cuts of beef, let’s first look at the chart above from the Korea Tourism Organization. Below is an excerpt shared by KTO on Facebook. Those who are good at it can cross-reference with Taiwanese charts and translate, but that’s too difficult for me because I usually only eat a few specific cuts, haha.

* Hangnae (neck): Neck meat, very chewy with little fat. Often used for barbecue or steak.
* Dama (loin): (Back) tenderloin, very soft meat, suitable for all kinds of dishes.
* Tangbai (striploin): Sirloin, the most expensive part of beef, but seems not commonly found in Korean restaurants? (Because it's too expensive?)
* Gyuchae (rib): Ribs, often used for rib soup, stewed ribs, or barbecue. Can be divided into Paetancheolae, Gyugeonchae, etc.
* Paemal (tenderloin): Tenderloin (filet mignon), along with dama and gyuchae, these are among Koreans’ favorite cuts.
* Peosang (brisket & flank): Brisket, higher in fat, often sliced or used in soups. Includes categories like Peoongukrae, Taechungseoin, etc.
* Peochingeom (blade): Forequarter meat, used for soups, barbecue, or braised dishes.
* Raheung (shin & shank): Shin/shank meat.
* Pyochong (top inside, inside): Top sirloin (upper part): The softest part of the hindquarter, suitable for marinating before cooking.
* Leucheom (butt & rump): Less popular, lower part of sirloin, used for jerky, beef tartare, Korean-style barbecue, etc.

This is the menu, with photos matching the names, but the prices aren’t what’s listed because there’s a discount, so it’s even cheaper!! When I first saw the online reviews, I was looking for the rarest cut – tangbai – but sirloin is pretty common in Taiwan, haha. Korean beef sirloin is 18,000 KRW for 100g (discounted to 14,000)

They have all kinds of meat, and those in the know can just look at the photos to decide what to order. The second time we went, we added gyuchae (rib), which also looked great in the photo, and that was discounted to 14,000 as well.

The above is the discounted price, so the original 18,000 became 14,000!!

After you order, they slice it fresh right then!!!

The meat is kept in a fridge

The staff slices the Korean beef fresh

Then they weigh it, and it looks totally fair

This is a portion for two people, total 28,000 KRW worth of Korean beef

The portion size and marbling both look very satisfying

First, they bring out a bunch of side dishes, all of which you can order more of, and the stone pot beside it plays an important role.

Once the stone pot is served, they take out a temperature gun? to check if the stone pot has reached the right temperature

Once it reached the right standard, they threw the sirloin we ordered onto the grill to cook.

Sizzle sizzle, and then they even used a blowtorch to sear it a bit.

Finally, they poured in some liquor—I didn’t catch what kind.

Then came a big flame to burn off the alcohol, followed by a slight sear.

Sirloin steak done!!!!!!!!!!!

They also added king oyster mushrooms and onions as side dishes.

Done~

Back when I shared it on Facebook right away, I wasn’t sure what sirloin was called in Korean. At the time, I said the texture was very much like sirloin—and sure enough, now that I’m writing this, it really is sirloin. It was seriously delicious!! The grilling technique was really top-notch, the medium-well doneness was just perfect, and the juices were all locked in. But if you want it more rare, you might need to specify that to the server, otherwise by the time you get to the later bites of the medium-well, whether it’s because it’s cooled down or been affected by the heat, the texture is a little different from how it was at the start.

Paired with the side dishes, it had an authentic Korean flavor—super well-matched.

The second thing we ordered was the grilled short rib meat, and they actually used yet another kind of plate for it!!

There are so many types of grilled meats, I really couldn’t tell which one this was!! Ribeye is also one of the grilled meats, and at the time when I was sharing, I felt like it tasted a bit like ribeye.

While we were eating the sirloin, the staff started grilling it at another table.

After it was grilled, they moved it to the stone plate stand on our table.

When you bite into it, there’s a real meaty sweetness—the meat is extremely chewy, and with every bite, the flavor of the meat and fat becomes even richer, kinda like ribeye, but not ideal for people who don’t like to chew a lot.

This is literally Korean beef made for drinking—every bite gets better the more you chew, and if your mouth gets sour, a sip of alcohol is just right. But we didn’t drink alcohol, just iced water, V纭<

In the end, the bill came to 28,000 won per person, which is a pretty worthwhile meal—at least my friend and I felt happy paying it.

At the end, I took a photo of the coffee machine—I remember it was free, so that’s why I photographed it.
Impressions: If you’re in Busan and want to try Korean beef, this place is definitely worth considering. A lot of Korean netizens have also written food reviews recommending it (you can see them all on Naver, no exaggeration). Personally, I think the price is pretty good, the service is super friendly, and the tableside grilling service is really professional—you’ll have a great meal here. PS: If you see that there aren’t many people inside, I don’t think you need to worry too much. It’s not because it doesn’t taste good—I think it might be because the price is a bit on the higher side, so I saw some tourists come in, see the prices, and leave. They might’ve thought it was a regular BBQ place, but honestly, once you eat here, you’ll really feel like it’s worth it.

Luo Zhe Guan Luo?
Address: ?La? Peng Luo ?La Shan? ?Pi? Gang 784?? 53
Korean Map
Phone: 051-806-0703
Coordinates: 35.155065, 129.057236
 

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