Yangyang Korean barbecue: charcoal marinated ribs at Yeoyejeong

During my Yangyang trip, I had charcoal-grilled marinated ribs at Yeoyejeong (여여정) in Seo-myeon. It was described as using salt-aged meat, and I especially remember the tender ribs and neatly prepared side dishes. I finished the meal with refreshing baekkimchi noodles.

Where is Yeoyejeong, and is parking convenient?

The address is 49 Ssangsolbaegi-gil, Seo-myeon, Yangyang-gun, Gangwon Special Self-Governing Province, South Korea. As I followed a quiet village road, a wooden building came into view. There was a large dedicated parking lot in front of the restaurant, so parking was easy and free.

What are the interior and group seating like?

The exterior was a warm wooden building with the feel of a mountain lodge. Planters and flowers around the yard and entrance made it feel welcoming.

Inside, the wood interior and tables were neatly arranged. Green scenery outside the windows kept the room from feeling closed in. In addition to table seating, it was listed as having private rooms for 4–24 people, group seating for up to 60, couple seats, and solo seats. It looked suitable for a family gathering or a group meal while traveling.

Amenities I confirmed before visiting included Wi-Fi, takeout, reservations, and high chairs. The entrance and seating were listed as wheelchair accessible, with accessible parking spaces available.

How much were the meat and meal dishes?

The menu included pork, beef, lunch specials, and side dishes. These were the prices listed at the time of the original visit.

• Marinated ribs, 250 g: ₩18,000
• Fresh ribs, 250 g: ₩17,000
• Pork belly, 200 g: ₩15,000
• Pork jowl, 200 g: ₩18,000
• Pork tail, 150 g: ₩11,000
• Kkotgalbisal (boneless short rib meat), 150 g: ₩29,000
• Salchisal (beef chuck flap), 150 g: ₩26,000
• Baekkimchi noodles: ₩6,000
• Yeoyejeong naengmyeon, doenjang-jjigae, kimchi-jjigae, steamed egg, and janchi-guksu: ₩5,000 each
• Sotbap (pot-cooked rice): ₩3,000

The restaurant stated that it uses fresh meat aged with a salt-aging method. We ordered the marinated ribs.

What were the side dishes and charcoal like?

Salad, seasoned garlic chives, baekkimchi (white kimchi), and seasoned cucumber were served on clean plates. Fresh wasabi, house ssamjang, and solar salt were also prepared separately for each person.

They said they use coffee-tree charcoal briquettes. While grilling that day, there were no sparks or sudden flare-ups from the fat, and there was little smoke, which made the meal comfortable.

What did the salt-aged marinated ribs taste like?

The marinated ribs were described as sliced ribs marinated in a house-made sauce. The seasoning was not overly sweet, with a gentle sweetness balanced by a savory saltiness.

Once placed on the hot grill, they gave off a charcoal aroma and nutty smell. There was not much smoke, and the ribs browned nicely without burning.

The ribs were tender to chew. They went well with a little fresh wasabi, or wrapped with the seasoned garlic chives. Because the seasoning was not excessively sweet, I did not tire of them by the end.

How were the baekkimchi noodles after the meat?

The baekkimchi noodles had thin wheat noodles and baekkimchi in a clear broth with slivers of ice floating on top. The broth was cool and tangy, and the baekkimchi was crisp. It cut through the richness left after the meat.

The noodles were pleasantly chewy, making this a satisfying way to finish the meal. Leaving a piece of marinated rib to eat with the noodles was also a good combination.

What made this a good meal during a Yangyang trip?

I was satisfied to have tender marinated ribs and refreshing baekkimchi noodles together. The neat side dishes and spacious parking lot were convenient, too. It remains a memorable place for a hearty meal after looking around the coast.