# Solo doenjang jjigae and pine mushroom LA galbi at a Gangnam BBQ

- By Moeun (https://superchart.com/en/@the-order-slip/)
- Written Sep 7, 2026
- Updated Sep 15, 2026
- Local places › Restaurants › Gangnam, Seoul
- Sponsored: This post was written after visiting with a complimentary offer from the restaurant.
- English edition: https://superchart.com/en/@the-order-slip/labiok-yeoksam-la-galbi-doenjang-jjigae/
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## In short

Raviok Yeoksam Main Branch is a Korean BBQ restaurant near Yeoksam Station Exit 6 in Gangnam, Seoul, serving LA-style flower galbi in plain-grilled and marinated styles. Visiting for dinner at 8pm, the writer ordered 200g each of the plain and marinated galbi plus a 2,000-won solo doenjang jjigae (soybean paste stew), with staff handling everything from charcoal searing to tableside grilling and the final torch finish. Never once picking up tongs made it an easy, chatty meal even with the dining room full of coworker dinner groups.

## Good to know

- **Address**: 42 Teheran-ro 25-gil, 2nd floor, Gangnam-gu, Seoul
- **Hours**: Daily 11:30–22:00
- **Weekday break time**: 14:30–17:00
- **Last order**: 21:30
- **Location**: About 320m from Yeoksam Station Exit 6
- **Parking**: Parking beside the building — valet on weekdays, self-park on weekends and holidays
- **Raviok plain-grilled galbi (200g)**: ₩22,000
- **Raviok marinated galbi (200g)**: ₩22,000
- **Solo doenjang jjigae**: ₩2,000

*as written by the visitor on Sep 7, 2026*

Traveling around Seoul, I decided dinner in the Yeoksam area should be Korean BBQ. After walking around all day, though, I wanted a place where I wouldn't have to fuss with the grill myself — somewhere I could just sit and eat.

That's how I ended up at Raviok Yeoksam Main Branch near Yeoksam Station. Raviok serves LA galbi (LA-style short ribs) in two styles — plain-grilled and marinated — and grills the meat for you table-side, so I booked a reservation and headed over.

Given the neighborhood, I figured a lot of people come here for weekday work dinners, and after visiting I could see why it's a popular Yeoksam spot for group meals. Since I'd booked ahead, I was seated right away with no wait.

## Where is Raviok Yeoksam, and what are the hours and parking?

- Address: 42 Teheran-ro 25-gil, 2nd floor, Gangnam-gu, Seoul
- Hours: Daily 11:30–22:00
- Weekday break time: 14:30–17:00
- Last order: 21:30

![Building exterior and 2nd-floor entrance of Raviok Yeoksam Main Branch](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-01-15p11-966.webp)

![Entrance and parking area of Raviok near Yeoksam Station](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-02-dl1br-966.webp)

It's about 320m from Yeoksam Station Exit 6, so it's easy enough to reach by subway.

If you're driving, there's parking space beside the building, with valet service running on weekdays. On weekends and holidays there's no valet, but you can park yourself — a decent option if you're getting around Seoul by car.

Yes — there's parking space set up beside the building. It's valet on weekdays and self-park on weekends and holidays, so it's worth checking depending on which day you're visiting.

## Full of dinner groups even at 8pm

![Interior of Raviok with generously spaced tables](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-03-rqbqb-966.webp)

Walking in, the interior was bigger than I expected. Instead of tables crammed together like a lot of BBQ places, there was decent breathing room, plus seating set up for larger groups.

We arrived around 8pm and the place was still full of diners, especially groups clearly out for a work dinner. Since the staff grill the meat for you, nobody in a big group has to hold the tongs the whole night — a real plus if you're looking for a Yeoksam dinner spot for a group. We'd booked ahead, so we were seated immediately without waiting.

There were genuine groups and dinner parties there when I visited too. The seating had a bit of breathing room and having staff grill the meat made it easy to keep talking through the meal.

## Raviok's menu: plain-grilled or marinated?

![Raviok's meat menu board](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-04-1iwlh-966.webp)

![Menu board listing Raviok plain-grilled and marinated galbi](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-05-qwgt0-966.webp)

![Menu board with snow-flake jin-galbi and meal options](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-06-fx3w1-966.webp)

While we were looking over the menu, the owner came by to explain the different cuts. What I liked was that it wasn't a long sales pitch pushing us to order more.

They explained the difference between plain-grilled and marinated, plus the general character of the meat, in a way that was easy to understand, then stepped back and let us decide on our own. That kind of restraint felt surprisingly thoughtful.

Raviok's signature meat dishes are the Raviok plain-grilled galbi, the Raviok marinated galbi, and the snow-flake jin-galbi plain/marinated grill. Since we wanted to try both plain and marinated, we ordered like this:

- Raviok plain-grilled galbi 200g ₩22,000 × 2 servings
- Raviok marinated galbi 200g ₩22,000 × 2 servings
- Solo doenjang jjigae ₩2,000, steamed rice × 2

They explained that the plain-grilled galbi uses hand-picked flower-shaped rib cuts from ribs #6, 7, and 8 of the LA galbi, while the marinated galbi is the same flower galbi aged for three days in a house-made marinade.

### Which should you order, plain-grilled or marinated?

If you want to taste the meat's natural flavor, go plain-grilled; if you like sweet, salty LA galbi, go marinated. If it's your first visit like it was for us, I'd recommend ordering both to compare.

![Table of basic side dishes served before the meat](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-07-1sb3d-966.webp)

## Side dishes and a 2,000-won solo doenjang jjigae

Before the meat arrived, a full spread of side dishes came out first. There was a lettuce salad, yeolmu kimchi (young radish greens kimchi), bracken fern, and pickled vegetables — good for eating between bites of meat — along with salt, wasabi, and several other sauces.

![Lettuce salad, bracken fern, and pickled vegetable side dishes](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-08-1u6ne-966.webp)

![Plate of salt, wasabi, and other sauces for the meat](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-09-10jyj-966.webp)

Overall the seasoning wasn't too strong, so it didn't overpower the LA galbi that was the main event. There was also squid jeotgal (salted fermented squid) and pickled vegetables that went well with rice.

The pickled vegetables and yeolmu kimchi in particular were tangy, refreshing side dishes — perfect for resetting your palate between bites of rich meat.

![A bowl of tangy yeolmu kimchi](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-10-1b6x1-966.webp)

![Refreshing nabak mul kimchi](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-11-67zg4-966.webp)

The yeolmu kimchi was totally my style — clean and refreshingly crisp, really delicious. The nabak mul kimchi (watery radish kimchi) also had good depth of flavor and was so refreshing I wanted to just drink the broth straight from the bowl.

![2,000-won solo doenjang jjigae with black rice](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-12-icy54-966.webp)

One great thing about Raviok is the solo doenjang jjigae! It's only 2,000 won, so you can order one per person. I like ordering doenjang jjigae and rice ahead of time to eat alongside the meat, and the solo doenjang jjigae and black rice both came out first.

The doenjang jjigae had cabbage in it, giving the broth a deeper, more savory flavor. It was also packed with tofu, zucchini, and onion — hard to believe it was only 2,000 won.

Above all, the salty seasoning was exactly my style. The hot doenjang jjigae was savory with just the right amount of spice, making it great to spoon up between bites of the plain-grilled and marinated galbi. Especially after the sweet marinated galbi, a spoonful of rice with doenjang jjigae felt like a familiar combination that still worked perfectly.

## The charcoal-seared Raviok plain-grilled galbi

The Raviok plain-grilled galbi came out first. The meat arrives pre-seared once over charcoal, then the owner finished grilling it tableside himself.

He first laid fragrant wild pine mushrooms and garlic scapes in a cast-iron pan, then placed the pre-seared galbi on top — and that's when the smell of grilling meat really started rising.

When you think of LA galbi, you usually picture thinly sliced, marinated meat, so it was a bit different to enjoy the flower galbi itself without any marinade.

### Do you have to grill the meat yourself?

No. When I visited, the pre-seared meat was finished off tableside by the staff. They handled everything from trimming to grilling to the final torch, so it was easy to just sit back and eat — which seems like a real advantage if you're looking for a Yeoksam BBQ spot for a dinner or gathering.

They separated the rib meat and bone into easy-to-eat pieces and grilled each one, watching closely to get a nice golden-brown finish, so we didn't have to pick up tongs even once. After a full day of walking around Seoul, not having to grill the meat myself made things even more relaxing.

## The torch fire show, finished right in front of you

Once the meat is mostly cooked, the torch comes out for the finishing touch. Flames shoot up right in front of you as the surface gets quickly seared — the flame was bigger than I expected, so it was fun to watch! The whole grilling process felt like a little performance.

![Torch-finished Raviok plain-grilled flower galbi](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-13-vytl0-1200.webp)

The outside was browned nicely while the inside stayed juicy, not overcooked. Between the charcoal sear, the cast-iron pan, and the final torch, holding a piece close gave off a subtle smoky aroma.

![Flower galbi meat grilled golden-brown in a cast-iron pan](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-14-1xr01-966.webp)

![Plain-grilled galbi served with wild pine mushrooms and garlic scapes](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-15-q274q-966.webp)

For the first bite, I wanted to really taste the meat, so I dipped it lightly in just salt. Since it's unmarinated plain-grilled galbi, the flavor of the flower galbi itself came through first.

It wasn't tough or dry at all — soft to chew, with savory juices coming through inside. The richness of the fat and the meaty flavor of the lean part came through together, so the first bite worked best with just a touch of salt.

A little wasabi on top made the finish cleaner, and pairing it with the pine mushrooms and garlic scapes that had grilled alongside it changed up the aroma and texture, so the same meat could be enjoyed several different ways.

![A piece of plain-grilled galbi topped with wasabi](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-16-1haiv-966.webp)

Since it's flower galbi, there's a fair amount of savory fattiness, and the sharp bite of the wasabi cut through it nicely afterward. If salt brings out the meat's savoriness, wasabi feels like it clears away the oily aftertaste.

![Salt-dipped plain-grilled galbi placed on black rice](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-17-l8rjk-966.webp)

![Flower galbi eaten together with black rice](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-18-7bbhq-966.webp)

I put a piece of the salt-dipped plain-grilled galbi on top of the black rice and ate it that way. Personally, with beef I prefer just a touch of salt with rice over piling on sauces, and this combination was exactly my taste. The plain black rice soaked up the savory juices from the flower galbi, and the meat's flavor got richer with every bite.

I also tried mixing in the wild pine mushrooms and garlic scapes grilled alongside it, and that combination worked well too. The pine mushrooms grew more fragrant as they cooked in the pan, adding a subtle aroma when eaten with the meat, while the garlic scapes gave a crisp bite and scent that contrasted nicely with the soft rib meat.

Once the lean meat is gone, there's still meat left on the bones to eat. They cut the meat still attached to the bone with scissors for easy eating, so it just pulls right off.

Unlike the soft flower galbi meat we'd eaten earlier, this had a chewier texture, and being closer to the bone, the meaty flavor was more intense. There was some fun to holding the bone and pulling off the remaining meat by hand. The parts grilled crisp and golden-brown had an even richer savory flavor, so I picked them clean down to the last bite. Galbi really does feel properly finished once you've eaten the meat off the bone!

## The Raviok marinated galbi, timed to our pace

After we'd made our way through most of the plain-grilled galbi, they got the Raviok marinated galbi ready next. Instead of grilling both dishes all at once, they timed the next batch to our eating pace, so the marinated galbi came out warm and ready to eat right away!

The marinated galbi also uses flower galbi, but the biggest difference from the plain-grilled version is that it's aged for three days in a house-made marinade.

Just like before, they separated the bone from the meat, grilled it into bite-sized pieces, and finished it off with a direct torch flame — but it was a different experience from the plain-grilled version. As the flame hit the marinade-coated surface and lightly charred it, a sweet marinade smell and smoky aroma rose up strongly. Personally, I think marinated galbi tastes best right when the edges get lightly browned like that.

![Raviok marinated galbi with browned, caramelized edges](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-19-1qmcj-966.webp)

![Marinated LA galbi seared directly with a torch](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-20-v4701-966.webp)

For the first bite, I ate it plain without anything else. Maybe because of the three-day-aged house marinade, the flavor wasn't just strong on the surface — the sweet, salty seasoning naturally soaked all the way through the meat. Still, it wasn't so sweet or salty that it tasted overly sugary, so it was surprisingly easy to eat.

![A piece of flower galbi with three-day-aged marinade soaked in](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-21-90wrg-966.webp)

![Raviok marinated galbi served over black rice](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-22-mbcg8-966.webp)

I tried a piece on top of the black rice too! Marinated galbi and rice is hard to get wrong. The sweet, salty marinade naturally soaked into the black rice, and with the meat's savory juices added on top, it had a different kind of rice-stealing appeal from the plain-grilled version. Since the marinade wasn't too sweet or salty, the seasoning balance with the rice was just right.

When I wanted a change, I tried it with the minced garlic sauce that came alongside it. Adding garlic's sharp, pungent flavor to the marinated galbi's sweetness improved the overall taste. Rather than piling it on, just a light touch on top of the meat suited my taste best.

![Marinated rib bone grilled on residual heat](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-23-14ivx-966.webp)

![Marinated rib bone picked clean down to the last bit of meat](https://img.superchart.com/images/labiok-yeoksam-la-galbi-doenjang-jjigae/labiok-yeoksam-la-galbi-doenjang-jjigae-24-bp9nf-966.webp)

This is the marinated rib bone grilled on residual heat. Unlike the flower galbi meat we ate earlier, the meat around the bone had a chewier, more pull-apart texture, and grilling the marinade one more time over the flame deepened the sweet flavor and smoky aroma at the edges.

Holding the rib bone and pulling off the remaining meat by hand was genuinely fun — that's the joy of eating LA galbi. Going through the tender meat, then the rice pairing, then finally the rib bone in order, we polished off two servings of the Raviok marinated galbi in no time.

## Is this Yeoksam BBQ spot good for a dinner group?

We visited around 8pm and there were still groups and dinner parties there. Because we'd booked ahead, we got seated without waiting, so if you're going during dinner or peak dinner-group hours, booking ahead will probably give you more peace of mind.

There's seating for larger groups, and above all, having the staff do the grilling made things easy. When you're out for a work dinner, nobody has to keep manning the grill the whole time, and being able to split the order between plain-grilled and marinated depending on preference was another plus.

## In summary

Raviok Yeoksam Main Branch, visited for dinner during a trip around Seoul. Ordering both the Raviok plain-grilled galbi and the Raviok marinated galbi made the difference clear — even with the same LA flower galbi, the clean plain-grilled version and the three-day-aged marinated version are distinct enough that comparing the two was genuinely fun.

What stuck with me most was being able to just talk and eat comfortably while the staff handled everything from the charcoal sear to tableside grilling to the final torch. With real dinner groups and parties in the place even at 8pm, this is a spot worth visiting if you're after a Yeoksam BBQ restaurant, or a Yeoksam dinner spot where a group can eat comfortably together!

## Where it is

- Raviok Yeoksam Main Branch (라비옥 역삼본점)
- 42 Teheran-ro 25-gil, 2nd floor, Gangnam-gu, Seoul, South Korea
- 서울특별시 강남구 테헤란로25길 42 2층 라비옥
- 37.5033624, 127.0349943
- Google Maps: https://www.google.com/maps/search/%EB%9D%BC%EB%B9%84%EC%98%A5%20%EC%97%AD%EC%82%BC%EB%B3%B8%EC%A0%90/@37.5033624,127.0349943,17z

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