Spicy galbitang and gangjeong dessert near Kyung Hee Univ.: Hoegi Wang

food Hoegi Wang Galbitang 📍54 Imun-ro, 1st floor, Dongdaemun-gu, Seoul, South Korea Daily 10:30 am – 9:00 pm Last order 8:20 pm 🅿️ No parking / takeout available

The vibe and single seating at Hoegi Wang Galbitang, a Kyung Hee University favorite

I visited Hoegi Wang Galbitang, a famous Korean restaurant near Kyung Hee University -! The inside was super clean and managed neatly with a cozy, warm atmosphere ✨

There were plenty of seats and even single-person seating, so you can comfortably eat here alone too ꗯ̤̮

You just order comfortably via the tablet PC at each table! There are also disposable aprons and extra sauces available

The menu board and self-serve bar at Hoegi Wang Galbitang

✔️ Hoegi Wang Galbitang menu board - The menu is split into braised short ribs and two kinds of galbitang (short rib soup) If you eat in-store, rice refills are unlimited and you also get delicious misugaru (roasted grain powder drink) and barley gangjeong (crispy sweet snack) ⛧

✔️ Hoegi Wang Galbitang self-serve bar - You can help yourself to extra side dishes like barley gangjeong, misugaru, kimchi, kkakdugi (radish kimchi), peppers, onions, and more

You can taste the barley gangjeong at the self-serve bar, and also buy it separately — I tried it and it was so good I bought two bags!

The side dishes are cut into easy-to-eat pieces ✂️ Apparently the seokbakji (young radish kimchi) at Hoegi Wang Galbitang is also made in-house with care! To serve customers something more delicious, they make their own seokbakji instead of buying it from a supplier ✨✨

Instead of plain water, they served heotgae fruit tea ゛ It had a clean, subtle flavor that felt like it settled my palate nicely before eating the galbitang! A nice little touch from the owner, good to drink before and after the meal ☺️

What we ordered and the prices

• Original galbitang ₩16,000
• Spicy galbitang ₩16,000
• Barley gangjeong 2 bags ₩5,000

Spicy galbitang — the new winter menu item

🔥 Hoegi Wang Galbitang's spicy galbitang This is the winter new menu item, described as an ambitious dish made by a chef with 20 years of experience in Korean cuisine 👩🏻‍🍳 Taking one spoonful of the broth, it wasn't overwhelmingly spicy from the start — more like a sharp, tangy kick combined with the rich depth of the meat broth -!

Original galbitang — clear but rich broth

🔥 Hoegi Wang Galbitang's original galbitang The broth is clear and clean-looking like in the photo, but it wasn't just clear — it was rich The meaty flavor from the short ribs seeped subtly into the broth, so the first spoonful was mild and clean, and as you kept eating, a savory depth gradually came through — it was a delicious galbitang!

3 hefty rib bones with thick meat

What satisfied me most about the galbitang was the amount of meat 😮 !!! As soon as I saw the earthenware bowl, there were a whopping 3 big short rib bones in it And they weren't just big bones — each bone had quite thick meat on it, so it was fun picking off the meat piece by piece ⋆*

The rib meat was braised until soft, breaking apart along the grain rather than feeling chewy, and since there was so much meat attached, just eating the ribs alone was pretty filling — and it was so tender that it was easy to eat!

Especially while holding the bone and picking off the meat, I loved how much meat there was The rib meat tastes clean and delicious on its own, but dipping it lightly in the clear broth lets the savory depth of the broth soak into the meat, making it even more moist — and adding a spoonful of rice makes it a truly filling meal combo ෆ⸒⸒

The galbitang cooking process

👩🏻‍🍳 Hoegi Wang Galbitang's cooking process Every day, 120 kg of ribs are soaked to drain the blood for 12 hours and washed thoroughly Various ingredients are added and the ribs are parboiled for 1 hour, then the fat is removed and the meat is trimmed for over 6 hours Healthy ingredients and seasonings are added and it's simmered for another 2 hours After repeatedly removing fat and fighting the battle of heat control along the way, this is how the carefully made galbitang you're eating now comes together! ✨

Especially when you dip a piece of meat in the spicy broth, the clean meat flavor is followed by a sharp seasoned kick, giving it a totally different charm from the original galbitang ミ⛧ The broth itself is so rich that it's great mixed with rice, and it also works well to put rib meat on top of rice and drizzle a little broth over it !!!

Also good dipped in the sauce ∿ ෆ

After eating all the meat off, here's the size of the rib bone — truly matches the name 'king' galbitang, right?! ✨

Dessert: barley gangjeong and misugaru

This barley gangjeong is especially delicious … Exactly my taste ⛧ ⛧ Crispy on the outside and super sweet and nutty, so I bought two bags It disappears fast once you start eating it ☺️

It was great being able to have misugaru and barley gangjeong for dessert -!

Wrap-up

Hoegi Wang Galbitang was a great spot for a hearty meal near Hoegi Station and Kyung Hee University ✨ With 3 big rib bones packed with generous meat, the satisfaction of eating meat was great, and both the clean original galbitang and the tangy spicy galbitang had their own charm — I enjoyed the meal a lot! If you're looking for a hearty bowl of galbitang, go check it out ⛧