Japanese pub in Yeongdeungpo for lamb ribs: Nani Yeouido Branch

On a weekday without overtime, I went to Nani Yeouido Branch because I was craving lamb and cold beer. It was hot and humid, so I did not want to grill meat myself over a flame; I liked that I could have lamb ribs served already grilled.

Where is it, and are there seats for dates or gatherings?

The restaurant is on the third floor of S-TRENUE at 37 Gukjegeumyung-ro 2-gil, Yeongdeungpo-gu, Seoul. There is parking on basement levels 2 and 3.

Inside, there were partitioned room-like seats, window seats, and hall seats separated by dividers. With tables for two to four people and group tables, I thought it would be easy to choose a seat for a date or a gathering such as a company dinner. We sat by the window; around 7 p.m., the sky was still bright, and we could see the Yeouido view from the third floor.

What did I order, and what were the complimentary snacks?

I chose the recommended lamb shoulder rack and shoyu suji-jorim (soy-braised beef tendon). I was also curious about the spicy suji-jorim, but ordered the shoyu version that day, and since it was a weekday date, we ordered just two draft beers.

The draft beer came first, so I had a cold drink before the food arrived.

The complimentary snacks were miyeok julgi muchim (seasoned seaweed stems) and sweet geonppang (hardtack).

I drank beer with the seasoned seaweed stems while waiting for our order.

How were the texture and seasoning of the shoyu beef tendon stew?

The shoyu suji-jorim felt generous with beef tendon. It also included vegetables such as mushrooms and carrots.

As I picked up and ate each piece, the chewy texture came through well. The soy sauce was not salty for my taste, so it went well with beer, and I thought it would also pair nicely with rice.

Do you need to grill the lamb shoulder rack yourself?

The lamb shoulder rack arrived already grilled and sizzling.

It came with cumin spice, pickled san-gochu peppers, and basil sauce.

The person I was with cut the meat into easy-to-eat pieces. On a hot day, it was convenient not to grill over a flame and to cut it to the size we wanted before eating it right away.

Since it was sprinkled with seasoning, I first tried the meat without sauce. The menu uses Australian lamb, and it was tasty on its own and easy to eat cleanly.

Which sauces went well with the lamb ribs?

Once all the food had arrived and the lamb had been cut, we started eating in earnest. Of everything we had that day, the lamb shoulder rack stood out most to me.

I dipped the lamb deeply into the basil sauce, which arrived bubbling. I liked the basil aroma with its savory saltiness. It made me want to come back with my mother, who likes basil.

The combination with cumin spice was also good. Switching sauces as I ate let me enjoy each flavor.

I also ate the suji-jorim between bites of lamb. I liked alternating it with the chewy beef tendon, and it made me want to try the spicy suji-jorim next time.

I also tried the beef tendon with both cumin spice and basil sauce. I felt it would work well either for a first stop with plenty of food, as we did, or for a light drink at a second stop.

The lamb was well cooked through, so I ate even the meat attached to the bones. On the way out after paying, I also saw photos of celebrity visits. Next time, I would like to have the lamb with the spicy suji-jorim.