Daejeon Korean restaurant galbitang lunch: Hanppong

I had galbitang (beef short rib soup) for lunch at Hanppong (한뽕), near Daejeon City Hall in Dunsan-dong. The large ribs and tender meat stood out, and it made for a filling meal with rice.

Where is Hanppong, and are parking and group dining available?

The address is 27 Dunsan-ro 74beon-gil, Seo-gu, Daejeon, South Korea. The hours listed in the original post are 10:50–20:30, with a break time from 15:00–17:00. Parking is available in front of and behind the restaurant, and group dining is possible.

The interior was more spacious than I had expected from outside. It was kept tidy, so I ate comfortably, and I felt it would be suitable for visiting with several people.

What is on the menu, and how much is galbitang?

Gamjatang (pork backbone stew) is the main menu item, and there were also many kinds of gukbap (rice soup). The galbitang I had was ₩12,000 when I visited. Seeing the amount of meat that arrived, I did not feel the price was burdensome.

How were the kimchi and kkakdugi with the galbitang?

The kimchi was as memorable as the galbitang. I tend to consider the taste of the kimchi served alongside gukbap important.

The kimchi came whole, and I cut it into easy-to-eat pieces with scissors. The kkakdugi was properly fermented and crisp, with savory flavoring that was not overpowering and went well with the galbitang.

How much meat was in the galbitang, and what was its texture like?

The galbitang looked generous from the moment it arrived. It was topped with plenty of green onion, so its aroma came through before I started eating.

My galbitang had five large, palm-sized bones. Each bone had a substantial amount of meat attached, which made pulling it off the bone enjoyable.

The meat separated easily from the bones with only a slight touch. It was tender rather than dry, making it easy to eat.

Dipping the meat in the wasabi sauce that came with it made the flavor feel richer.

Is the herbal flavor in the broth strong?

A strongly herbal broth can be a matter of preference, but the galbitang I had was subtle rather than overly aromatic. Its clean broth went well with the meat.

I placed kimchi and meat together over warm rice. I sometimes eat three bowls of rice with gukbap, but the generous amount of meat made two bowls filling that day.

After finishing my meal, only the bones I had cleanly picked of meat remained.

How did I receive the doganitang takeout?

After having galbitang, I was curious about another menu item and ordered doganitang (ox knee cartilage soup) to go. When I said I would eat it at a study café, a staff member cut the kkakdugi into easy-to-eat pieces one by one. I appreciated the attention to that small detail.

While studying, I often eat frozen fried rice, so having the takeout doganitang for a meal was filling. The amount of galbitang and its tender meat stayed with me, and I would like to return with my parents next time.