Gangnam BBQ with marinated rib and beef ramyeon: Woosang Hwarogui

If you're looking for a place near Maebong Station or Yangjaecheon with a good atmosphere and quality meat, I'd recommend Woosang Hwarogui Gangnam Maebong Station Branch! They grill rare, freshly cut cuts over premium bijangtan charcoal, so the meat condition is excellent, and each cut has its own texture and flavor, which made comparing them a lot of fun.

The interior is clean and calm, so it worked well for a family meal, a gathering, or a date. So here's my review of the Sang assorted platter at Woosang Hwarogui Gangnam Maebong Station Branch, which I'd recommend as a Maebong Station spot and a Yangjaecheon spot~

Where is Woosang Hwarogui Gangnam Maebong Station Branch, and what is it like inside?

Woosang Hwarogui Gangnam Maebong Station Branch is a 5-minute walk from Maebong Station Exit 4 on Line 3, toward Dogok Mongnyeon Park. It's a charcoal grill specialist built so you can properly enjoy good charcoal and good meat.

The interior overall combines wood tones with calm lighting for a refined feel. The tables are spacious too, so it worked well for dates, family meals, or larger groups. They also have a wide range of wines and traditional liquors, so it's nice for enjoying a drink alongside the meat.

What comes in the 85,000-won Sang assorted platter?

The menu at Woosang Hwarogui Gangnam Maebong Station Branch is centered on beef assortments, with individual cuts, seasoned rib, and meal dishes also available. Since we wanted to try several cuts at once, we ordered the Sang assorted platter.

Sang assorted platter ₩85,000

Before the meat arrived, tidy basic side dishes and the charcoal grill were set up first. The side dishes paired well with the meat and were nice to eat alongside it, and above all the charcoal looked really good! Maybe because they use premium bijangtan, the fire was stable and the heat was strong.

When the ordered meat came out — wow...🤤 They said Woosang Hwarogui Gangnam Maebong Station Branch only serves rare cuts trimmed that same day! Maybe that's why, at a glance the meat color was vivid and the marbling looked beautiful, so the visual alone was already great~

The Sang assorted platter comes with chamjinsal 130g, angeomisal 130g, gadakgalbi 150g, plus a grilled vegetable assortment and a pile of scallions. Each cut had a different grain and thickness, so I was looking forward to comparing the flavors.

Chamjinsal 130g: the leanest cut on the platter

We started with chamjinsal! The grain was tight and the marbling was subtly present, so it looked tender even before cooking.

Once well cooked, the texture was really tender, and the more I chewed, the more the savory juices and deep beefy flavor spread through my mouth. It had a clean yet savory taste that made it a perfect first cut!

Angeomisal 130g: chewy inside skirt steak

Next was angeomisal! It had a deeper red color with a distinct grain, so it looked sturdy just visually.

When grilled and eaten, it had a bit more chew than the chamjinsal, and the more I chewed, the more the rich meaty aroma came through, which I personally really liked. It had a chewy texture, so I think anyone who loves the taste of meat itself would be satisfied.

Between cuts of meat, we also grilled the vegetable assortment. Slowly grilling mushrooms and vegetables over charcoal kept the moisture in while adding a smoky char on the outside, which made them much tastier than eating them plain. Having them alongside the beef cut through the richness and made the whole meal feel cleaner~

Gadakgalbi 150g: short rib strips off the bone

Last was gadakgalbi! It was thick, with fat evenly distributed through the grain, so you could see the juices rising the moment it hit the grill.

Eating it, you could taste the chewiness of the lean meat together with the savoriness of the fat, and the umami got deeper with every bite! If you like meat with a good chew, gadakgalbi will especially suit you~

Adding the marinated aged gadakgalbi

After finishing the platter, we also ordered the special sauce-aged gadakgalbi. They said it's aged in a special sauce made with two kinds of soy sauce and 17 ingredients, and the sauce coated the meat's surface with a glossy sheen, so it looked delicious even before grilling.

Once it hit the charcoal, the sauce lightly caramelized and a sweet, salty aroma rose up, which built the anticipation even more. One bite in, the deep umami of the soy-based sauce paired really well with the chewy texture unique to gadakgalbi. The meat's own flavor still came through, and it seemed like it would go really well with rice too~

Finishing with beef ramyeon and ice cream for dessert

To finish off the meat, we had beef ramyeon. The broth was spicy with the deep flavor from the beef added in, making it much richer and more savory, haha

At the end, they also brought out excellent ice cream and green grapes! I drizzled a bit of olive oil over the ice cream and sprinkled it with pepper and salt — the sweet, smooth ice cream combined with the aroma of olive oil, the saltiness, and a hint of pepper made for a great sweet-and-salty finish, ugh so good.

From the meat quality to the charcoal to the atmosphere, everything was satisfying, so I'd recommend Woosang Hwarogui Gangnam Maebong Station Branch as a Maebong Station spot and a Yangjaecheon spot for a day you want to have a special beef meal. Don't forget the corkage-free policy and the complimentary yukhoe birthday cake!