Fermented soybean stew and bibim naengmyeon with beef ribs: Ubokgeum

I heard there was a new meat restaurant in Namak, so I went to check it out. This time I visited Ubokgeum Saenggalbi Mokpo Namak Branch, a newly opened restaurant with a menu ranging from fresh beef short ribs to pork ribs to hanwoo yukhoe (beef tartare), and I stopped by for dinner.

The interior, seating, and yes, there's a room

When looking for a good Muan meat restaurant, the taste of the meat matters, but so do the atmosphere and seating — and Ubokgeum Saenggalbi Mokpo Namak Branch was bigger and cleaner inside than I expected. The tables weren't cramped, so I could eat comfortably, and there was also a separate room. It seemed like a good spot for a family dinner in Namak, and with space for a larger group, it should also work well for Namak get-togethers or company dinners.

The menu — from lunch specials to side dishes

Looking at the menu, the lunch specials included hanwoo galbitang and a hanwoo yukhoe bibimbap set, which made it seem like a good place for lunch too. The main meat menu covers both beef and pork — fresh beef short ribs, seasoned beef ribs, fresh pork ribs, seasoned pork ribs, plus hanwoo yukhoe — so it seemed like a good spot for a group with different preferences.

The side dishes were more varied than I expected too. Alongside the classic mul naengmyeon and bibim naengmyeon that no meat restaurant should be without, there was cheonggukjang doenjang stew, kkotge jjaglagi (spicy crab stew), kimchi mari noodles, and jjagyechi — so it was fun picking what to have after the meat depending on my mood.

The basic table setting

Once we sat down, the basic side dishes came out first — lettuce for wraps, seasoned green onions, pickled radish, pickled onion, and myeongi namul (mountain garlic leaves), along with steamed egg and dongchimi (watery radish kimchi). There was a good variety of banchan meant to go with meat, so we could mix and match to our taste.

A plate of fresh beef short ribs, grilled by the owner

We first ordered a plate of soaenggalbi (fresh beef short ribs). As soon as the meat arrived, the color alone got me excited — it had the right thickness and a vivid color that looked fresh, appetizing even before it hit the grill.

Best of all, the owner grilled the meat for us personally. With beef, the doneness can make a huge difference in texture and juiciness, and it's easy to worry about grilling it wrong yourself — but with the owner grilling, I just had to sit back and wait.

He grilled the meat into bite-sized pieces right on the grill and moved them aside once they were done to the right degree. The perfectly cooked soaenggalbi had a glossy, moist sheen on the surface that looked delicious just to look at.

So how did it taste?

With the first bite, the outside was browned with a savory aroma while the inside stayed moist and tender. It wasn't overcooked, so the juices were still there, and the more I chewed, the more the distinct savory flavor of beef came through. Since it's unseasoned fresh rib meat, the flavor of the beef itself wasn't hidden behind any sauce, which I liked. The right amount of fat kept it from being dry, and every bite had savory juices — it was plenty delicious on its own.

Pairing with myeongi namul and seasoned green onions

I first tried the meat plain, then paired it one by one with the side dishes on the table. Wrapped in myeongi namul, it took on a salty, fragrant note, and dipped lightly in sauce, the savoriness came through even more! The seasoned green onions, with their crunchy texture and tangy flavor, went well with the richness of the beef and kept it from feeling heavy — I kept going back for more! The meat itself was so good that it worked well with any pairing, whether myeongi namul, sauce, or seasoned green onions.

Sides — cheonggukjang doenjang stew and bibim naengmyeon

After eating a good amount of meat, we ordered cheonggukjang doenjang stew and bibim naengmyeon as sides. The stew had a savory doenjang base with the deep flavor of cheonggukjang (fermented soybean) added on top, making the broth rich and hearty. The cheonggukjang aroma wasn't overpowering, so I kept reaching for spoonful after spoonful. It filled in the broth that eating meat alone can leave you wanting, making the meal feel even more satisfying!

The bibim naengmyeon had a nicely balanced tangy, sweet, and spicy sauce, and it went great with the meat too.

Notably, the bibim naengmyeon came with broth on the side, so I could adjust it to my taste. I ate it as-is at first, then added a bit of broth partway through, which loosened up the sauce and gave it a whole different feel.

I tried the last piece of soaenggalbi together with the bibim naengmyeon, and the savory flavor of the beef combined with the tangy, sweet sauce of the noodles — if you're someone who always likes naengmyeon alongside your meat, I'd recommend ordering it as a side.

In summary

Ubokgeum Saenggalbi Mokpo Namak Branch has a spacious, clean interior with a separate room, making it a good option for everything from a family dinner to a get-together or a company dinner. Above all, having the owner grill the soaenggalbi meant I could eat comfortably, and the result — cooked just right with juicy, moist meat — was satisfying.

If you're looking for a good restaurant in Namak or a Muan meat restaurant, Ubokgeum Saenggalbi Mokpo Namak Branch is worth a visit — with soaenggalbi and a variety of side dishes all in one place.