Yeongdeungpo lamb BBQ for two with Earl Grey highball: Yangnam Yanghwa

If you love lamb, the cut matters, but how it gets grilled changes the whole meal, right? This time I visited Yangnam Yanghwa (양남양화), a lamb restaurant you can find in Yeongdeungpo. We enjoyed a lamb T-bone steak and lamb ribs, and because staff grill everything for you in this lamb dining style, I could eat without worrying about the grill. Eating lamb with garlic rice and bibim-myeon (spicy mixed noodles) was a great combo, and the seafood ramyeon at the end had a broth I really remembered.

How does lamb dining work at Yangnam Yanghwa?

Yangnam Yanghwa is a lamb dining spot where you can enjoy lots of dishes built around lamb. This time we had the adult lamb dining course for two. At most Korean BBQ places you flip and grill the meat yourself, but here the staff explained each cut and grilled it for us. Hearing what each cut was while eating was a nice touch.

Lamb differs in shape by cut, and the ratio of bone to lean meat varies too. For something like a T-bone steak, with the bone in the middle, the grilling matters, so having it done for us felt convenient. Even people new to lamb can eat comfortably while hearing about the cuts.

How much is lamb dining for two at Yangnam Yanghwa?

The adult lamb dining course we used was ₩38,900 per person. The base price for two is ₩77,800, and drinks or extra meal items depend on what you order separately.

Lamb dining is a 2-hour format and you can order extra meat. When you're eating lamb, you sometimes want a bit more of a cut you liked, and being able to order more is different from ordering single dishes. That said, the menu and conditions may change depending on when you visit, so it's best to check before you book or go.

What we ate: the lamb T-bone steak and lamb ribs, plus garlic rice, bibim-myeon and seafood ramyeon. For drinks we ordered an Earl Grey highball, a Suntory highball and Saero soju.

Table setting, side dishes and welcome drink

The side dishes at Yangnam Yanghwa were mint jelly, fresh wasabi, mayo sauce and cumin (zira), along with radish wraps and spicy gungchae (stir-fried stalks).

A welcome drink came out before the meal. It was about 4% alcohol, not heavy at all, and charmingly sweet. The alcohol didn't taste strong, so it was easy to sip, and it worked well to whet the appetite before the lamb.

Lamb T-bone steak vs lamb ribs: what's the difference?

Once the charcoal was ready, the lamb T-bone steak and lamb ribs came out together. What caught my eye first was how different the cuts looked.

The big T-bone had lean meat attached around a central bone, and the lamb ribs next to it looked thick too. On the surface, fat was marbled through the red meat, and where the fat sat differed by cut.

The T-bone in particular had several muscles running around the bone, so it looked different from an ordinary grilled lean cut right away. The lamb ribs also have bone and meat together, which makes them fun to eat once grilled. Seeing the two side by side, you realize that even within lamb, the cuts have quite different characters.

Charcoal-grilled lamb, cooked at the table by staff

The lamb was grilled over charcoal. The meat went onto the glowing red coals, and the staff watched its progress as they cooked it.

I could watch the meat cook right in front of me, and since some lamb cuts are thick, having it grilled for us was handy. The T-bone and ribs have bones, so you need to keep an eye on doneness depending on the cut, right? Not having to grill it myself let me focus more on the meal.

The grilled meat came in nicely bite-sized pieces. With lamb, the flavor of the meat itself matters, but I found the feel changes depending on what you eat it with.

I tried the well-grilled lamb with the various sauces provided. Each sauce tasted different, so the same meat felt fresh each time.

They grill vegetables too. This time we didn't stop at just meat; we also had garlic rice and bibim-myeon alongside. That let us enjoy lamb in several different ways.

Lamb on garlic rice, a savory pairing

One of the meal dishes we ate with the meat was the garlic rice. Eating only lamb is great, but adding rice in between gives you a different feel, right? We wrapped the garlic rice in seaweed (gim) and also put grilled lamb on top of the rice.

I put garlic rice on a spoon and topped it with a piece of grilled lamb. It was golden-grilled meat and rice in a single bite. Unlike eating the meat alone, adding rice made it feel more like a proper meal. Adding seaweed made the same garlic rice a different experience. If you want rice with your lamb, keep an eye on the garlic rice combo.

Bibim-myeon (spicy mixed noodles) topped with lamb

Next was the bibim-myeon at Yangnam Yanghwa. The noodles were evenly coated in red sauce. After lamb with rice, this time I had noodles with the meat. It's a different combo from meat alone, so it was a good change of pace mid-meal.

I lifted up some bibim-myeon and put a piece of grilled lamb on top. Red-sauced noodles and golden-grilled meat together already looked delicious. I liked that I could pair the meat with either rice or noodles. The garlic rice was like having the meat as a proper meal, while the bibim-myeon was a different pairing of seasoned noodles and meat. Even the same lamb can be enjoyed in lots of ways depending on what you pair it with.

Seafood ramyeon with a memorable broth

If I had to pick the most memorable dish of this meal at Yangnam Yanghwa, it would be the seafood ramyeon. We'd had lamb, garlic rice and bibim-myeon, but the broth of the seafood ramyeon was really good. It came in a big black bowl, and over the red broth I could see crab legs, seafood and noodles.

Compared with ordinary ramyeon, the seafood stood out, and there was plenty of broth. What impressed me most was the broth itself. Having warm ramyeon broth after the lamb made the meal flow naturally. Eating meat with rice and bibim-myeon was great, but a dish with soup at the end had its own charm.

The seafood ramyeon wasn't just a noodle to wrap up the meal; the broth was good enough to stand out on its own from this meal. If you're thinking about what meal dish to get with the lamb at Yangnam Yanghwa, put the seafood ramyeon on your shortlist.

Earl Grey highball, Suntory highball and Saero soju

This time we also ordered an Earl Grey highball, a Suntory highball and Saero soju with the lamb. It wasn't a meat-only meal; we enjoyed drinks and meal dishes together.

I grilled up lamb with a highball, and in between had garlic rice and bibim-myeon. Focusing only on meat at a lamb specialty restaurant is great, but combining several dishes like this was good too.

After finishing the highballs I wasn't ready to stop, so I ordered Saero soju as well. The lamb was so good that the drinks went down easily. A bite of meat and a shot of soju, you can't skip that combo, haha.

Cool sherbet to finish the meal

After the meal, Yangnam Yanghwa served sherbet as dessert. A small bowl held one scoop of orange-colored sherbet. After lamb, garlic rice, bibim-myeon and seafood ramyeon, a cool dessert fit perfectly. It was just right for cleansing the palate after a meat-focused meal. I also liked that you don't just end right after the lamb; you get to finish with sherbet.

Yangnam Yanghwa location, hours and parking near Mullae Station

• Address: 6-2 Yeongdeungpo-ro 18-gil, Yeongdeungpo-gu, Seoul, South Korea (529m from Exit 3 of Mullae Station, Line 2)
• Hours: Daily 12:00–24:00
• Parking: Paid lots at the Kyobo Life building across the street and Seonam Building; street parking opposite, excluding the resident-only line in front of the shop
• The signature garlic rice coupon available on Naver has reportedly been extended through October. If you're planning to visit, grab it beforehand.

Three highlights of lamb dining at Yangnam Yanghwa

First was the lamb dining style, where staff grill the lamb T-bone steak and lamb ribs for you. You get explanations of each cut and don't have to grill anything yourself, which was convenient.

Second was being able to combine the lamb with many dishes. I wrapped garlic rice in seaweed, and put a piece of meat on rice or on bibim-myeon. It was a different way to enjoy the meal than just eating meat.

Third was the seafood ramyeon and sherbet. The seafood ramyeon's broth was especially memorable, and the sherbet at the end was great for cleansing the palate. The flow from lamb to meal dishes to dessert should suit people who want to enjoy lots of dishes.

If you're searching for a lamb restaurant in Yeongdeungpo or a Mullae restaurant where staff grill lamb ribs for you, check out Yangnam Yanghwa's lamb dining setup and conditions. What stuck with me most from this meal were the garlic rice and bibim-myeon combos with lamb, and the seafood ramyeon broth.