Yangyang charcoal grill for marinated ribs and pork tail: Yeoyejeong

During a trip to Yangyang, we wanted meat instead of seafood, so we went to Yeoyejeong (여여정) in Seomyeon. We came for marinated ribs, but the chewy texture of the pork tail—which we ordered for the first time—also stayed with us.

Where is Yeoyejeong, and is parking convenient?

The address is 49 Ssangsolbaegi-gil, Seomyeon, Yangyang-gun, Gangwon State, South Korea. The sign was visible from a distance, and the parking area was spacious. With mountains around us, it felt like we had truly left Seoul for a trip.

The building reminded me of a mountain cabin. The onggi jars outside also caught my eye.

The original post listed the hours as 11:30–22:00, with a break time from 15:00 to 17:00. It also stated that the restaurant is closed on the first Sunday of every month.

Is there space for a family meal or group gathering?

Once we stepped inside, the interior felt more spacious than we had expected from outside. I heard there is also a private room for up to 24 people. There were many families dining when we visited, so it also came to mind as a place for family occasions or group dinners.

There was a notice about the restaurant’s house-made white kimchi. A review-event booth stood in the middle, and paper and colored pencils were available for children to color. I also saw families taking part because the prize draw included children’s toys.

What did we order for two?

The menu was posted prominently on the wall and placed at each table to look through. There were pork belly and beef options too, but we ordered two portions of marinated pork ribs and one portion of pork tail, which we had never tried before. At 250 g per portion, the marinated ribs were enough for the two of us that day.

I was curious about the fresh ribs and beef too, but we did not have room for more, which was a shame. The utensils were brought over separately.

The side dishes arrived neatly arranged, and the kai pi lettuce served for wraps was especially crisp. At first I thought it was iceberg lettuce, but I heard it was pesticide-free lettuce grown at a smart farm run by the Yangyang-gun Association of Persons with Physical Disabilities. It was tasty even dipped only in ssamjang (savory dipping paste).

How were the charcoal-grilled marinated ribs and the grilling process?

Charcoal was set up once we ordered the meat. I heard they use coffee-tree binchotan charcoal; even when fat dripped during the meal, the flames did not flare up sharply, and the room did not fill with much smoke. I also felt less concerned about the smell clinging to my clothes.

Two portions of marinated ribs arrived, and we put them straight onto the charcoal.

We grilled garlic alongside them. The marinated ribs burned easily, so we needed to turn them often.

I heard they use fresh meat aged with a salt-aging method and marinate it in their own sauce. When I ate it, the meat gave way tenderly as I chewed, while the seasoning was savory without being overly strong. The charcoal aroma made me want to try the fresh ribs next time.

I liked wrapping the meat and grilled garlic together in lettuce. After finishing the first batch, we grilled a second one right after.

I saw a child at the next table eating well and saying it was delicious. The seasoning did not feel strong to us either, so it came to mind as a menu item to share with family.

What was the texture of pork tail like?

Since it was a cut I had never tried, I was unsure at first, but the pork tail’s chewy texture was memorable. It felt like a combination of jokbal (braised pig’s trotters) and pork skin. The person I was with found it unfamiliar at first too, then said it was delicious after one bite. To my taste, it would suit both as an anju (dish to eat with alcohol) and as a side dish with rice.

How were the white kimchi noodles after the meat?

The white kimchi noodles had a cool, refreshing broth that cut through the richness after the meat. I heard they make the white kimchi themselves and use vegetables such as chili peppers grown in their own Yangyang fields. I considered buying white kimchi separately, but forgot because I left feeling so full.

The tender marinated ribs, chewy pork tail, and white kimchi noodles made for a satisfying meal. It is a place I would want to return to when I crave meat in Yangyang.