Yangyang charcoal barbecue restaurant: Yeoyejeong pork and ribs

Where is Yeoyejeong in Yangyang?

During my trip to Yangyang, I visited Yeoyejeong (여여정) on Ssangsolbaegi-gil in Seomyeon. This was recorded in the original post as a meal I paid for myself. Leaving the seaside commercial area and entering a quiet rural village lane, I came across this barbecue restaurant.

What about parking and hours?

I could park in the front yard, and the parking area felt fairly spacious. The original post listed hours as 11:30 AM to 9 PM, with Tuesdays closed. It also said lunch meat orders closed at 1:30 PM and lunch specials at 2 PM.

Is it good for families or groups?

Because it was in a remote spot, I wondered whether there would be any customers, but the dining room was already full when I went in. There were many family groups, and the restaurant was spacious enough for larger parties.

There were high chairs and spacious group tables. I liked the peaceful view through the large windows and the neatly maintained restaurant.

What were the review event and side dishes like?

At the time of my visit, there was an event where leaving a Naver or Google review let you join a drawing game. The pork tail offered after the review was also introduced; its chewy texture, different from pork rind, was memorable.

Each of the basic side dishes was neatly presented and tasted good.

The lettuce especially stayed with me. Its texture felt better than the lettuce I usually eat.

How much was the samgyeopsal, and how did it taste grilled over charcoal?

I ordered one serving of samgyeopsal (pork belly) and two servings of marinated galbi (marinated beef short ribs). The samgyeopsal, grilled first, was ₩15,000 per serving.

The samgyeopsal is said to be salt-aged. Grilling it over high-heat binchotan charcoal brought out the savory aroma of the fat.

It was crisp outside and moist inside. Each bite had juices and a savory flavor.

Even with just a light dip in salt, the meat's own savory flavor came through clearly.

I was happy with its subtle charcoal aroma and lack of any off smell. For me, the samgyeopsal was good enough to earn five out of five.

What were the price and marinade like for the galbi?

The marinated galbi was ₩18,000 per serving, so the two servings I ordered came to ₩36,000.

I turned it often to keep it from burning. As it cooked, a sweet and savory aroma rose up.

To my taste, the sweetness did not feel artificial, and the soy sauce marinade had soaked well into the meat. The charcoal-scented galbi was tender and went well with plain white rice.

How was the doenjang-jjigae with the meat?

The doenjang-jjigae (soybean paste stew) I ordered with the meal was ₩5,000. It was a country-style stew with the hearty aroma of homemade doenjang, generously filled with tofu and vegetables.

It was good with rice and cut through the richness after the meat. What stood out most from this meal were the savory samgyeopsal and the hearty doenjang-jjigae. I was satisfied with the food, restaurant upkeep, and service, and would like to return when visiting Yangyang or Sokcho.