Yangyang meat restaurant for fresh ribs and pork tail: Yeoyejeong

While traveling in Yangyang, I stopped by Yeoyejeong (여여정), a meat restaurant in Seo-myeon. We grilled fresh ribs and pork tail over charcoal, then had bomb steamed egg and white kimchi noodles alongside them. The tender ribs and chewy pork tail had distinct textures, which made them enjoyable to eat together.

Where is Yeoyejeong, and is it convenient for groups?

The address is 49 Ssangsolbaegi-gil, Seo-myeon, Yangyang-gun, Gangwon Special Self-Governing Province, South Korea. The restaurant appears along a quiet rural village road. Its entrance and exterior gave me the comfortable feeling of a hometown home.

There is a room for up to 24 people with a separate entrance, making the layout suitable for family gatherings or group meals. High chairs, Wi-Fi, accessible parking, and wheelchair-accessible entrances and seating were also listed.

They say they operate a pickup service using buses and vans. However, advance inquiry is necessary because vehicle availability is limited. The original post lists Tuesday as the regular closing day, and does not state specific opening hours.

Was there an event to join after the meal?

At the time of my visit, there was an event where diners could enter a prize draw after writing a review on Naver or Google.

The prizes listed included a ₩50,000 meal voucher, a ₩5,000 gift certificate, bomb steamed egg, pork tail, and drinks. I was told there were no losing draws, with at least a drink awarded. The original post states either one or two entries, so the specific terms need to be confirmed.

How are the meat and accompanying ingredients prepared?

According to the restaurant, it prepares small amounts of meat frequently—only enough to use within three days.

I heard that the baekkimchi (mild white kimchi) used for the side dishes and noodles is made in-house, while vegetables including chili peppers are grown in fields in Yangyang. When ingredients run short, they source them from local farms at Yangyang Market.

The kai-pira lettuce used for wraps is supplied by a smart farm operated by the Yangyang County Association of Persons with Physical Disabilities. I was able to hear how the restaurant uses local ingredients.

What are the features of the salt-aged meat and charcoal?

Yeoyejeong introduces both its beef and pork as fresh meat, aged using a salt-aging method.

They also offer marinated ribs, made by soaking thinly sliced ribs in house-made seasoning to age them. The meat we ordered that day was fresh ribs and pork tail.

After we ordered, coffee-tree binchotan charcoal was brought out. The restaurant explained that it uses this charcoal to reduce smoke and flying sparks. I liked that the dining room did not fill with much smoke during the meal.

What did the fresh ribs and pork tail actually taste like?

Were the fresh ribs good with just salt?

We placed the fresh ribs on the grill first. As they cooked, a savory aroma rose up, with a subtle charcoal fragrance settling into the meat.

The well-cooked ribs were tender rather than dry. They were juicy when I bit into them, and a light dip in salt was enough to enjoy the meat's savory depth.

The kai-pira lettuce served alongside stayed crisp rather than wilting. Its juices became slightly sweet as I chewed, making it good for wrapping around the meat.

What texture does pork tail have?

I ordered the pork tail because I was curious after seeing it on the menu. At first, its appearance seemed somewhat similar to pork skin.

When I tried it, it had a chewy, springy texture unlike pork skin. I did not notice any unpleasant odor, and the nutty seasoning went well with the charcoal flavor. It also paired nicely with the Terra Zero we ordered.

How were the steamed egg and finishing noodles?

The bomb steamed egg rose in a rounded mound above its earthenware bowl. It was fluffy and soft, and the seasoning was just right for me. I took spoonfuls while it was still hot between bites of meat.

The white kimchi noodles I chose to finish the meal contained house-made baekkimchi and thin ice. The broth was cool and refreshing, while the sweet-tart white kimchi matched the chewy noodles well. I also liked eating it together with the meat.

Was there a memorable space beyond the meal?

One wall held “Yeoyejeong's Memory Storage,” where guests could freely leave notes.

Notes about wishes and meal memories, along with drawings and letters, had gathered there. It was fun to look through the different messages, and the traces left by past visitors made the space feel warm.

I only looked around this time, but on a future visit I would like to leave a small note too.

What I especially remembered from this meal was the tenderness of the fresh ribs and the chewy texture of the pork tail. I was also satisfied with the combination of crisp lettuce and cool white kimchi noodles to finish.