Incheon beef BBQ: 600g whole-cow set and doenjang rice at Hanmaeum

I had such a delicious meal here once and the happy memory stuck with me, so this time I revisited Hanmaeum Jeongyuk Sikdang Incheon Nonhyeon Branch (한마음정육식당 인천논현점), a Korean BBQ spot famous around Incheon.

Where is Hanmaeum Incheon Nonhyeon Branch, and where do you park?

Hanmaeum Jeongyuk Sikdang Incheon Nonhyeon Branch is at 71 Pogu-ro, Namdong-gu, Incheon, 1st floor, and is open daily from 11:00 to 22:00. It's about 677m from Exit 2 of Soraepogu Station, roughly a 10-minute walk.

• Location: about 677m from Exit 2 of Soraepogu Station (around a 10-minute walk)
• Parking: room for about 5 cars right in front of the restaurant
• Tip if full: you can use the free parking lot of Nonhyeon Methodist Church across the street

There's plenty of parking and no parking fee to worry about, so it's really convenient to come by car.

It also opens at 11 a.m. every day, which makes it a great place for lunch. There are a whopping 11 lunch specials, so it's fun to pick what you like.

What are the atmosphere and kids' zone like?

The restaurant is spacious and pleasant, with generous space between tables and good ventilation. The roomy, comfortable feel hit me as soon as I walked in, and we could eat neatly without worrying about smoke or the smell of grilled meat.

The crowd was varied: parents with little kids, families bringing their own parents, and groups out for gatherings or company dinners. It struck me as a great place for family get-togethers and group dinners, and even for special occasions like a 60th or 70th birthday party.

The self-service corner was also tidy, with a variety of side dishes neatly arranged, so it was very easy to use.

The big plus is the clean in-restaurant playroom (kids' zone). Kids often care more about playing than eating, so with a space where they can play happily, the kids have fun and parents can relax and focus on the meat.

How is the meat aged, and what's on the menu?

Hanmaeum says it was the first in Korea to receive aging-technology certification from Germany's Mouguntia food group, with two aging stages over 144 hours at 2°C. To keep the best flavor and the natural taste of the meat, it's trimmed in the restaurant and served right after you order.

The menu is divided into beef, pork, sides, kids' menu and lunch specials, and you order easily through the table-ordering screen.

• Whole-pig set (dwaeji hanmari): samgyeopsal (pork belly), ogyeopsal (five-layer pork belly), moksal (pork neck), hangjeongsal (jowl), gabrisal (pork collar)
• Whole-cow set (so hanmari): jin-galbisal (prime rib finger), galbisal (rib meat), ppyeo-galbi (bone-in rib), buchaesal (top blade), usamgyeop (beef belly)

You can taste both pork and beef however you like, which makes it a perfect BBQ spot in Incheon.

We ordered the whole-cow set (600g) and cold noodles (mul naengmyeon).

Side dishes and bottomless doenjang stew

Hanmaeum Incheon Nonhyeon Branch sets the table with 8 varied, neat side dishes alone, and offers rich, savory doenjang jjigae (soybean paste stew) with unlimited refills. That bottomless stew was honestly the moving part for me.

Meat and doenjang stew was a perfect pairing, and the side dishes at the self-service corner were so tasty that I refilled them several times. The owner looked after us generously with no shortage of anything, which made it even more satisfying.

How does each cut of the 600g beef set taste?

The 600g whole-cow set comes with five cuts: usamgyeop, jin-galbisal, galbisal, buchaesal and ppyeo-galbi. The vivid, fresh color of the meat caught my eye right away.

Usamgyeop (beef belly)

Usamgyeop cooks first, so it took care of our hunger. Right before the first bite of the sizzling slices, I had a cold glass of somaek (soju mixed with beer), and it felt amazing! The thin, nutty beef belly melted in my mouth, and a little spicy, tangy pickled chili pepper on top cut the richness and kept it clean.

Jin-galbisal (prime rib finger)

The jin-galbisal, with its artistic marbling, I picked up in one big piece and dipped in just a little salt. The nutty flavor filling my mouth and the soft, melting texture were unforgettable. My kid put it on warm rice and devoured it, totally satisfied.

Galbisal (rib meat)

This cut has a charming chewy texture. With a smoky grilled aroma, the rich juices burst out the more you chew, which won me over.

Buchaesal (top blade)

Buchaesal normally has a firm, springy texture, but the 144-hour aging is so well done that it chewed soft with no toughness. A subtle but deep beefy aroma spread with every bite, making it the best for tasting the hearty flavor of the meat itself.

Ppyeo-galbi (bone-in rib)

The chewy, bouncy texture of meat on the bone was unmatched. The nutty, savory flavor near the bone came through fully, a charming cut that gives you both the fun of chewing and great taste.

Finishing with cold noodles and doenjang sul-bap

The mul naengmyeon (cold noodles in broth) here has ice slush floating in it, and the broth is clean rather than harsh. Wrapping a nicely grilled piece of meat in the springy, well-boiled noodles was an amazing combination.

Finally, I added a bowl of rice and stirred it into the bottomless doenjang stew for a hearty finish, "doenjang sul-bap" style. The rich, savory broth soaked right into the rice grains and made the perfect ending, so if you visit, I highly recommend mixing rice into the stew.

With the meat quality, pleasant dining space, kids' zone and friendly service, I was completely satisfied in every way with Hanmaeum Jeongyuk Sikdang Incheon Nonhyeon Branch! I wholeheartedly recommend it to anyone who wants a good time over delicious meat :)