Yoon says, it is prepared from the original recipes. The bulgogi is made from sirloin instead of rib-eye. The two kinds of grilled short rib are there, along with the soybean stew. If you know what to look for, though, you can find everything on the Busan menu embedded within the one in Midtown. At the front bar, you can order cocktails with contemporary names like the Korean Billionaire or the W.A.P. He commissioned an interior of wood and stone, different textures stacked up and contrasted it is attention-getting and restrained at the same time. Three years ago Bobby Yoon, whose grandfather founded the restaurant and whose father owns it today, opened a homage to it on West 36th Street, in the northern hinterlands of Koreatown in Manhattan. Posted on the wall in English and Korean, it lists only four items: grilled short rib, grilled marinated short rib, bulgogi made from rib-eye and a soybean stew that itself contains a good helping of short rib. Its name - Haeundae Somunnan Amso Galbijip - may be longer than its menu. Built in the traditional hanok style, with a curved roof and a secluded inner courtyard, the structure has been the site of a barbecue restaurant since 1964.

When the choices have been edited to the essentials, you don’t need to ask the server, “What’s good here?” and the servers don’t need to lie and say, “Everything.”Ī few blocks from Haeundae Beach in Busan, South Korea, behind the gleaming modern hotel towers that ring the coast, is a one-story wooden house. There is something deeply admirable about a menu that knows how to quit when it is ahead.

Korean restaurant town cheesy ribs