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Budnamujip

At Budnamujip restaurant, in an area far south of the Han River and the city’s center, the specialty is galbi, short ribs traditionally seasoned with such flavors as Asian-pear juice, sesame seed, rice wine, sugar, and of course, that Korean mainstay, garlic. After you put on a bib, mounds of galbi are grilled before you: the meat at Budnamujip is cut off the bone with a jeweler’s precision. Lacking toughness or the sinewy nature of inferior galbi, the meat-to-suet ratio here is just right and the jolt of sweetness from the complex seasoning is perfect.

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From Travel + Leisure, Dec 2008

“The veil of pollution that keeps the Seoul megalopolis tightly under its lid has lifted, the advent of spring is triggering the pheromones that...” MORE>>

– “Rediscovering Seoul”

Last updated December 2008 lastArticle = 12/2008 and lastAward =