Reserved 2nd-floor seating with yukhoe and yukjeon: Manpo Galbi Yangju

Yangju, Gyeonggi | Manpo Galbi Yangju Main Branch

Hours and location

• Hours: Daily 11:00 - 22:00
• Location: 1F, 65 Songnang-ro, Yangju-si, Gyeonggi-do, South Korea, Manpo Galbi

The menu board and what I ordered

Here's the menu board! There was quite a variety to choose from.

I ordered the handmade Hanwoo pork rib for two, ₩19,000 x 2.

How big is the place, and what about waiting and parking?

The restaurant is really spacious, making it a great spot for a work dinner or a family meal out.

When I arrived, though, there were already people waiting at the entrance — that's how busy it was. I'd made a reservation beforehand, so I was seated right away without any wait.

The parking lot was also spacious, so driving there felt totally hassle-free. Between the roomy dining room, the ample parking, and the crowd big enough to cause a wait, it's clear why this place is a popular choice for family meals and group dinners.

Self-serve bbeong-twigi ice cream while you wait

While waiting, there was a self-serve bbeong-twigi (puffed rice cracker) ice cream station set up. You put ice cream on top of the puffed rice cracker and eat it — perfect for a quick bite while waiting. Having a little snack like this made the wait fun instead of boring.

The vibe on the 2nd floor

We were seated on the 2nd floor.

Heading upstairs, the space was spacious and neatly kept.

The tables were especially well-spaced, so we weren't crammed next to the next table — a comfortable atmosphere for eating.

How many side dishes come out?

I'd heard this place is known for a generous spread of side dishes, and sure enough, once the table was set there were about 10 different kinds. With so much variety laid out one by one, the table looked lavish even before the meat arrived.

First came the namul (seasoned vegetables), along with pajeori (scallion salad) — basic side dishes that pair well with meat, each served generously.

There was also a savory, smooth potato salad and crunchy cucumber-pepper muchim (seasoned salad), so the variety of side dishes was really impressive.

Musaengchae (spicy radish salad) and garlic scapes came out too! With crunchy side dish after crunchy side dish, that lineup of about 10 dishes felt truly generous.

They also set out onions and sauce separately to eat alongside the meat — a combo that's essential at any Korean BBQ restaurant. Thinly sliced onion with sauce cuts the richness of the meat and cleanses the palate nicely.

On top of that, a refreshing salad came out too. Meat dishes can get greasy, so having a salad to mix in between bites was great.

Complimentary yukhoe and yukjeon

And that wasn't the end of it. Yukjeon (beef pancake) and yukhoe (raw seasoned beef) came out as free service, which genuinely surprised me. I came for meat, and getting yukjeon and yukhoe on the house made the table feel even more lavish.

The basic side dishes alone were already varied, but adding yukjeon and yukhoe made it feel like a full spread even before the main meat arrived.

For something billed as a free service, the portions were pretty generous — plenty for a light taste and enough to enjoy alongside the meat.

The taste of the handmade Hanwoo pork rib for two

And finally, the main dish — handmade pork rib for two — made its appearance.

I'd been watching the generous side dishes fill the table one by one, and once the ribs arrived, the spread was completely full.

Since it's handmade rib made with Korean pork, I had high expectations — and the appetizingly seasoned ribs came out generously portioned for two, making my mouth water just looking at them.

Being Korean pork, the meat itself was tasty and tender.

The seasoning wasn't too overpowering — sweet with a hint of savory saltiness that suited my taste perfectly.

The ribs were evenly coated in seasoning, so grilling them over the fire brought out a sweet aroma and turned the surface an appetizing golden brown.

The savory flavor unique to Korean pork blended well with the sweet seasoning — delicious wrapped in lettuce or eaten on its own.

Charcoal-grilled smoky flavor

Grilled over charcoal, the ribs browned up beautifully. The subtle charcoal aroma soaked into the meat and blended with the sweet seasoning, boosting the flavor even more.

Taking a bite of the slightly smoky ribs, the sweet seasoning and charcoal aroma came together beautifully, making it taste even better. They also grilled garlic alongside the meat until golden. Eating the savory roasted garlic together with the ribs paired nicely with the sweet meat flavor.

Finishing with free naengmyeon and steamed egg

While we were enjoying the meat, they even brought out naengmyeon (cold noodles) as a free service!

After the meat, the cool naengmyeon was a great way to cleanse the palate and wrap things up.

Steamed egg came along too, making the table even more abundant. Pairing the soft, fluffy steamed egg with the meat added a light, tender note that worked really well. With naengmyeon and steamed egg on top of everything, the already generous spread felt satisfying all the way through to the end.