Yeoksam Station beef restaurant for a weekend date night: Raviok

On a weekend evening, I visited a place that changed my mind a little about the idea that all LA galbi tastes the same.

This time I went to Raviok, which selects grade 6, 7, and 8 flower ribs among LA galbi cuts. 200% revisit-worthy.

• 📍 Raviok — 42 Teheran-ro 25-gil, Gangnam-gu, Seoul
• ✔ Lunch 11:30–14:30 / last order 14:00
• ✔ Dinner 17:00–22:00 / last order 21:30
• ✔ Reservations available on inquiry
• ✔ Weekday corkage ₩10,000 per wine bottle / ₩20,000 per spirits bottle

How to walk to Raviok from Yeoksam Station

Raviok Yeoksam Main Branch is about 330m from Yeoksam Station, so it wasn't hard to find on foot even coming from the subway.

Turning off the main Teheran-ro road into the alley, you'll see a building with red brick and tiled roofing. The exterior is a bit different from a typical storefront, so Raviok stands out once you get close.

It's a walkable distance from offices around Yeoksam Station too, so it looked like a solid spot for office workers looking for a beef restaurant near Yeoksam Station for lunch, dinner, or a company dinner. When making evening plans for Korean BBQ in Yeoksam-dong, the location was convenient to reach by public transit.

Raviok menu and prices

The mains at Raviok Yeoksam Main Branch are Ravi plain and marinated grilled rib 200g at ₩22,000, and snow-flake true rib at ₩29,000. At lunch there's a separate lunch special starting from ₩10,000 for the charcoal-grilled LA galbi rice bowl.

• 🥩 Mains — Ravi plain grilled rib 200g ₩22,000 / Ravi marinated grilled rib 200g ₩22,000 / Snow-flake true rib, plain grilled 150g ₩29,000 / Snow-flake true rib, marinated grilled 170g ₩29,000 / Add shiitake mushroom·garlic scapes ₩4,000
• 🍚 Lunch specials — Charcoal LA galbi rice bowl 180g ₩10,000 / The Dream rice bowl 220g ₩12,000 / Charcoal LA galbi set 220g ₩15,000 / Spicy bibim kalguksu set 220g ₩15,000 / Cold bean kalguksu set 220g ₩16,000 / Add LA galbi meat 220g ₩10,000
• 🍜 Meals & sides — Galbi yukgaejang·galbi hwangtaetang·galbi seaweed soup ₩13,000 / LA galbi gomtang ₩12,000 / LA galbi noodle soup ₩13,000 / Jeju clam kalguksu ₩9,000 / Spicy bibim kalguksu ₩9,000 / Galbi yukgaejang ₩10,000 / Ravitang ₩10,000 / Icy acorn jelly soup ₩8,000 / Cauldron nurungji soup ₩5,000 / Three-generation egg custard ₩7,000 / Bowl of rice ₩1,000

Raviok side dishes served before the beef arrives

From salad to pa-kimchi (green onion kimchi), pickled onion, radish pickle, garlic, and ssamjang, they set the table first. The pa-kimchi in particular had a tasty, sharp seasoning that went well with the grilled rib meat.

Grade 6, 7 and 8 flower rib over charcoal

Reading the description, I learned they don't use all cuts of LA galbi — only the flower rib from grades 6, 7, and 8. The flower rib sits near the center of the rib, where meat and fat are attached together, which is said to bring out juiciness and rich flavor when grilled.

Plain grilled rib: charcoal-seared, then finished tableside by staff

The meat was grilled directly at the table by staff. They placed the whole rib on the grill, cooked it front and back, then cut it into bite-sized pieces, grilling shiitake mushroom and garlic scapes alongside. At the end, there was even a fire show, where they gathered the meat in a pan, lit it, and torched it evenly.

Because staff kept tending it the whole time, I didn't need to keep tongs in hand watching the meat, and once it was done, I could just eat it right away.

Icy acorn jelly soup made from frozen rib broth

Raviok's icy acorn jelly soup is ₩8,000. When it first arrived, a mountain of white icy slush was piled high in the middle of the bowl, so the portion looked generous from the start. Underneath was acorn jelly, with kimchi, vegetables, and seaweed flakes arranged on the side.

I ended up finishing the whole bowl myself — the broth wasn't too salty, and the jelly's texture was good too.

Three-generation egg custard, ordered with truffle

The three-generation egg custard is ₩7,000, and you can choose between truffle and pollack roe — we went with truffle.

The top of the egg custard was covered in finely chopped shiitake mushroom, made to mimic the texture of foie gras, they said. Scooping it with a spoon, the egg came up moist and soft rather than crumbly, and the truffle aroma lingered.

Honest review of dinner at Raviok Yeoksam

I liked that the marinated grilled rib wasn't too sweet, and once it picked up that smoky charcoal flavor, it tasted like a seasoned barbecue in the best way. My husband, though, preferred the plain grilled rib since he likes the meat itself without any seasoning — he said the balance of fat gave it a rich, savory taste true to the meat's own flavor. It's a good Yeoksam restaurant to bring your parents to.

Trying the unseasoned flower rib meat first, then the marinated version, made it clear there's a real difference in flavor even though it's the same grade 6, 7, 8 flower rib. The meat also came off the bone easily, which made for fun eating too.

Eating flower rib meat fresh off the charcoal, then finishing with the cold rib-broth acorn jelly soup — it was a meal that left me in a good mood.