Yangyang barbecue restaurant for aged chuck flap tail: Yeoyejeong

After touring Naksansa, I stopped at Yeoyejeong (여여정), a barbecue restaurant in Sangpyeong-ri village, Yangyang. It grills salt-aged meat over coffee-tree binchotan charcoal. I paired chuck flap tail with kimchi jjigae and sotbap (pot-cooked rice), and the meal dishes stayed with me as much as the tender texture of the beef.

Where is Yeoyejeong, and what were parking and the wait like?

I got off at Yangyang IC, crossed Sangpyeong Bridge, and entered the village road. Following a quiet road where I wondered whether there would really be a restaurant, I spotted a large, mansion-like building on the right. I parked in the spaces in front of and beside the restaurant.

Even on a weekday evening, every table was occupied, so I waited briefly. Inside was a spacious wooden Korean restaurant with bright lighting, and a table opened up quickly because there were many of them. There were older diners and families eating with children.

At the time of the original post, hours were listed as 11:30 AM to 9 PM. The break time was 3–5 PM, and it was listed as closed every Tuesday. Takeout was also available.

What did I order, and what event was running during my visit?

They sold aged beef and pork, with baek-kimchi guksu (white kimchi noodles), janchi guksu (banquet noodles), stews, and sotbap as meal accompaniments. I ordered two portions of chuck flap tail, kimchi jjigae, and sotbap.

There was also a review-based prize-draw event during my visit. The notice said that writing a Naver review earned one draw, while writing a Google review as well earned two draws and a complimentary pork tail. The draw prizes included children’s toys and squishy toys.

What were the side dishes served with the meat like?

The basic side dishes included fresh chives with cham sauce and a cabbage salad topped with sesame dressing.

There were also napa cabbage kimchi and seasoned cucumber. The napa cabbage kimchi was well fermented, with the tang of homemade kimchi, which suited my taste.

Seasoned eggplant and ssam vegetables for wrapping were served as well. They said they receive hydroponically grown kaipira lettuce through an annual contract with the smart farm of the Yangyang-gun Association for People with Physical Disabilities. The leaves were soft and not very bitter, so I enjoyed eating the vegetables on their own.

Fresh wasabi, ssamjang, and salt were served separately for each person, along with sliced garlic. The garlic tasted sweet before its sharpness came through.

For drinks, they also sold two zero-alcohol beer options: Hite Zero and Terra Zero.

What did the aged chuck flap tail grilled over binchotan taste like?

Before the meat arrived, they put charcoal into the brazier. Curious about its small, round shape, I asked and was told it was coffee-tree binchotan charcoal. I was told they use it because it produces less smoke and fewer charcoal sparks. In fact, although the restaurant was full during my visit, the smell of grilled meat seemed less noticeable.

The chuck flap tail was 150 g per portion, so my two portions totaled 300 g. King oyster mushrooms to grill alongside it were served complimentary.

The chuck flap tail came cut thick, like steak. It was described as aged meat tenderized through salt aging, and juices rose to the surface as it grilled on the grate.

Marbling showed between the lean meat, and it cut softly even with scissors.

Even though it was thick, the cooked chuck flap tail was tender to chew, with plenty of savory juices. For my taste, it worked best with just a little salt and fresh wasabi rather than many accompaniments.

How was the kimchi jjigae for sharing between two people?

The kimchi jjigae came thoroughly simmered with pork rib meat, well-fermented napa cabbage kimchi, and tofu. The tofu pieces were large and there were plenty of ingredients, making it good to share between two people.

Rather than being aggressively sweet and sour, the broth centered on the flavor of long-simmered kimchi. The pork did not overpower it and instead added savoriness, so I kept reaching for the broth.

How did I eat the sotbap and hovenia-tea scorched rice?

There was also regular steamed rice, but I wanted freshly cooked rice, so I chose sotbap. I had the rice with the kimchi jjigae broth, then ate the scorched rice left in the pot.

They gave me warm hovenia tea to pour into the sotbap. Once poured over the scorched rice, I could taste the toasty flavors of both the tea and the rice. Even after filling up on meat and stew, I enjoyed it as the end of the meal.