Mapo Korean barbecue dinner course: Usu private-room restaurant

Is Usu easy to reach from Gongdeok Station, with private rooms?

My mother and I visited Usu in Gongdeok for dinner. It is on B2 of the Lotte Castle President shopping arcade, connected to Gongdeok Station, so we could get there without getting wet in the rain. Every table is in a private room, and I also noticed that it was described as having free corkage.

There were two of us, and we were assigned a four-person table. I was dining with my mother this time, but after spending time together in the room, I also thought of it as a place for a family gathering or a formal meeting between families.

Which course did we order, and how was the price presented?

We ordered the 90 g Dinner B Course for two. The price written in the original post was ₩109,000, but it did not specify whether that was per person or the total for two. A staff member explained the course, which made it easy to understand the meal's composition.

We also received a separate premium-course menu. I kept the lunch, dinner, wine, and drink menus as well.

How does the dinner course begin?

Before the course began, they showed us the day's ingredients in a box, including Hanwoo, caviar, tomatoes, and mushrooms. I could see in advance what we would be eating, and the presentation was memorable too.

The first dish was “u, gye jinjuk,” a porridge with beef and chicken. Its deeply simmered flavor was soothing at the start of the meal, and the mushrooms added texture.

Which bite-sized dish did I like most?

The bite-sized dishes were a bulgogi sandwich, sweet shrimp gimbugak (crispy fried seaweed), and scallop with clam. The bite-sized dishes were especially delicious to me among the courses, and I enjoyed looking at the plating too.

My mother liked the sweet shrimp gimbugak most, while I preferred the bulgogi sandwich. The crisp seaweed rice cracker paired well with the soft, sweet shrimp. The sweet-and-savory bulgogi sandwich suited my taste.

How were the beef tartare, fish, and tteokgalbi served?

Next came shiitake mushroom with shrimp and zucchini. Although I do not usually like shiitake mushrooms, the firm shrimp flesh and mushroom aroma worked well together. I also liked the way vegetable juices came through when I bit into it.

The Hanwoo yukhoe (Korean beef tartare) came with gamtae (sweet seaweed) and caviar. We were meant to roll it from right to left, and the caviar brought the flavors and textures of the tartare and seaweed together.

Jeju okdom (tilefish) was grilled crisp on the outside and moist inside. It came with rice that was crisp on the outside like nurungji (scorched rice), and we were told to mix it with the broth. Having the fish and rice with the broth reminded me of ochazuke, and it was a special dish for me as someone who likes fish.

The 1++ Hanwoo tteokgalbi (grilled beef patties) was seasoned well without being overly sweet or salty. Chopped tomato and onion went well with it, and I wrapped it in lettuce and dipped it in sauce. It was particularly memorable for its rich juices, and I would like to eat it with my husband next time.

Which dish did my mother enjoy most?

My mother's favorite dish was the abalone five-color gardenia noodles. The chewy abalone paired well with the soft gardenia noodles, and the broth was not overpowering. She drank all the broth, saying she wanted to try making it at home too.

Do you grill the Hanwoo yourself, and are rice and soup included?

For the “Hanwoo Mattgim” (Hanwoo chef's selection), they prepared an individual brazier so we could grill striploin ourselves. We could cook it to our preferred doneness, and we grilled the accompanying vegetables on the brazier too.

The meat came with side dishes, rice, and seaweed soup. I usually enjoy eating meat with rice, so I liked this combination.

The striploin had a subtle charcoal aroma, with savory juices when chewed. At the time of our visit, we were told that truffle could be added for ₩10,000.

The seaweed soup had a rich flavor, and the side dishes were not salty, making them good with the meat. I was satisfied that we could have rice and soup while grilling the Hanwoo.

How did the dessert and tea finish the meal?

At the end, we had a corn dessert. It had a sweet corn flavor and a pleasing texture, so my mother, who likes corn, was happy with it. The soft, bread-textured dessert alongside it also paired well with the sherbet.

I liked the jasmine tea at the end. It refreshed my palate and made the course feel neatly finished. Because of the experience of enjoying dinner in a room with my mother, it is a place I would think of for a family gathering or anniversary meal too.