Yangyang Korean BBQ: fresh and marinated ribs at Yeoyejeong

On the first day of my Gangwon trip, I visited Yeoyejeong (여여정), a Korean barbecue restaurant in Yangyang. I tried both fresh ribs and marinated ribs, along with my favorite, janchi-guksu (banquet noodles).

Where is it, and was parking convenient?

Yeoyejeong is at 49 Ssangsolbaegi-gil, Seo-myeon, Yangyang-gun. It is a Korean barbecue restaurant in a quiet rural village, so it felt new to move from looking at the sea to having a meal surrounded by mountain scenery.

The restaurant parking lot was spacious and pleasant. When I visited, I did not have to worry about finding a space, and I liked the surrounding scenery and mountain air.

What were the hours and wait like during my visit?

At the time of my visit, the restaurant was open from 11:30 a.m. to 9 p.m. There was a break time from 3 to 5 p.m.

I arrived right at 5 p.m., when the break time ended. There were already diners eating, and a wait formed not long afterward.

What meat dishes and lunch specials are available?

The pork options included marinated ribs, fresh ribs, pork tail, pork jowl, and pork belly. Beef options included boneless short rib and chuck flap.

Autographs from celebrities who had visited were displayed on one side of the restaurant.

Lunch specials included rice with meat, naengmyeon with meat, and galbitang (beef short-rib soup). I visited in the evening, so I did not try the lunch specials.

The two of us ordered one serving each of marinated ribs and fresh ribs. For accompanying dishes, we chose janchi-guksu and naengmyeon (cold buckwheat noodles).

How were the ribs and side dishes?

The banchan (side dishes) included potatoes, salad, mushrooms, baek-kimchi (white kimchi), and seasoned chives. Each person received a plate of seasoned chives; dipping cooked meat in the soy sauce and eating it with the chives made for a well-balanced seasoning.

I tried the potatoes as soon as they arrived. The seasoning had soaked all the way through, so they felt more like a separate potato dish than just one side dish.

Salt, a house ssamjang (seasoned soybean paste), and wasabi were also provided. The lettuce looked fresh, and I liked its crisp texture.

How did the fresh and marinated ribs differ?

After the side dishes arrived, the charcoal grill was prepared.

The ribs looked fresh when they first arrived. I started with the fresh ribs, turning them over on both sides so they would not burn. A well-cooked piece dipped in salt became nuttier and sweeter as I chewed, and its tender texture was memorable.

The fresh ribs were not strongly seasoned, so they went well with all the sauces provided. They were also good wrapped in lettuce.

Next, I grilled the marinated ribs. With the accompanying dishes, two servings of meat were enough for the two of us. Many other tables were also ordering pork jowl or pork belly.

The marinated ribs had a sweet and savory seasoning that had soaked into the meat. After the nutty taste of the fresh ribs, I enjoyed the marinated flavor, so I liked ordering the two types together.

How were the janchi-guksu, naengmyeon, and doenjang-jjigae?

I usually enjoy janchi-guksu, so I was happy to see it on the menu. The anchovy broth had a nice savory depth, and the noodles were well cooked; I was satisfied eating the noodles on their own without any other side dishes.

The naengmyeon had green noodles, unlike the naengmyeon I usually eat. They did not become soggy easily and stayed chewy and springy throughout the meal. For me, it was seasoned well without adding vinegar or mustard.

At the end, we also ordered doenjang-jjigae (soybean paste stew). Its deep, comforting flavor reminded me of the doenjang-jjigae my grandmother used to make and brought home-cooked meals to mind. The accompanying dishes, not just the ribs, made this a memorable meal.