Pork jowl vs hand-marinated galbi near Seonbu Station, Ansan: Buheung

When you're craving seasoned galbi (marinated short rib) in Seonbu-dong, Ansan for a family dinner, here's my review of Buheung Charcoal Grilled Galbi Main Branch. I was walking by and spotted this new galbi place, so I went for it — and it turned out to be exactly my taste. I had such a delicious time eating the seasoned galbi that I have to introduce Buheung Charcoal Grilled Galbi Main Branch to you all~ It's right in front of Seonbu Station, in the building across from Daiso~

Right by Seonbu Station — what about parking?

There are plenty of public parking lots nearby, and you can also park in the building's basement, but I just parked comfortably at street level~ Luckily there were open spots here and there~

Checking out the menu

You can choose between seasoned galbi and spicy seasoned galbi~ There's also a variety of dishes to pair with it. Domestic hand-marinated galbi and charcoal tulip chicken feet were great menu items to enjoy alongside it.

The vibe inside the restaurant

The layout of the restaurant is arranged so it never gets tiring to look at~ The round tables have a surprisingly upscale feel, and I really loved the round window-side tables~ Since it's right in front of Seonbu Station, it seems like a great meeting spot.

Unusually, they've decorated the place with jangseung (traditional Korean guardian totem poles), and surprisingly it worked well~ At this seasoned galbi restaurant near Seonbu Station, Ansan, the self-serve corner is well stocked so you can grab anything you're missing.

Enjoying the charcoal galbi

I ordered the hand-marinated Korean pork galbi, pork jowl galbi, and charcoal tulip chicken feet~ The basic side dishes and the doenjang jjigae that came with them were also delicious, at this Seonbu-dong, Ansan restaurant. The charcoal was lit and the hand-marinated galbi came out right away, so let's start grilling~

I tried the basic side dishes on their own without meat, and this one that looked like geotjeori (fresh kimchi-style salad) was really delicious. It's a perfect match when eaten with the galbi.

Grilling the hand-marinated Korean pork galbi

The galbi soaked in seasoning looks so delicious. I'm already excited about the combo of seasoning and charcoal flavor. Galbi really has to be charcoal-grilled~

They put the hand-marinated Korean pork galbi on first. It sizzles away, cooking up deliciously.

The charcoal heat is really intense, so you have to flip it often so it doesn't burn. Adjust how often you flip depending on your preferred grilling style.

I also caught the hand-marinated galbi cooking up nicely on video. Just looking at it makes you want to sit right down.

After flipping carefully to avoid burning, they cut it into bite-sized pieces~ Once cut, it releases even more charcoal aroma and smoke, cooking up even more deliciously.

Here's the deliciously cooked hand-marinated seasoned galbi. I ate the first bite plain. Right before burning, it holds the maximum charcoal aroma — the flavor of hand-marinated galbi at that point is just the best.

It's delicious plain, but it's even better with onion sauce, sliced scallions, and lettuce wraps in various combinations. Before you know it, eating alongside all the side dishes, the grill plate is empty~

What do the charcoal tulip chicken feet taste like?

What do the charcoal tulip chicken feet taste like?

While I was grilling the hand-marinated galbi, the charcoal tulip chicken feet came out too. Since they come already cooked, if you want a bit more charcoal aroma, just set them at the edge of the grill and lightly heat them.

This was my first time eating chicken feet grilled over charcoal. Personally, at this Seonbu-dong, Ansan restaurant, I liked the charcoal aroma on the chicken feet even more than on the galbi.

These are chicken feet that were first cooked and then re-grilled over charcoal. It felt like a huge discovery, on par with charcoal-grilled dak-galbi. They have a bit of a kick, so if you can't handle spicy food, it might be good to ask in advance for it to be made mild.

The standard doenjang jjigae

A galbi restaurant also needs a good doenjang jjigae (soybean paste stew). Buheung's doenjang jjigae had just the right thickness and saltiness. I can't help but say 'Buheung has to boom'~

How is the pork jowl galbi different from the hand-marinated galbi?

Time to grill the pork jowl galbi, the fundamental cut for galbi. The seasoning has soaked in properly.

Same as before, you need to flip it carefully so it doesn't burn. Don't forget to swap out the grill plate too.

Cut into bite-sized pieces~ With the charcoal aromas of the chicken feet and galbi mixing together and filling the air, it was a happy moment, almost enough to make your nose water — this combo of galbi and chicken feet at this Seonbu-dong, Ansan restaurant was great.

Unlike the hand-marinated galbi, the pork jowl galbi is chewier and juicier. It's deliciously different, so I'd recommend ordering both cuts to try them out.