Cheongdonok Hongdae: 240-Hour Aged Meat, Perfect for Group Dinners
Looking for a great place for a company dinner in Hongdae? With so many options, it can be tough to choose. This time, I found a truly exceptional Korean BBQ restaurant: Cheongdonok Hongdae. Famous for its 240-hour aged meat and consecutive Blue Ribbon awards, my expectations were high – and they were exceeded! Let me share my experience.
Cheongdonok Hongdae is run by a chef who has been selected for Blue Ribbon for 4 consecutive years and is a Korean BBQ restaurant where you can taste meat aged for 240 hours.
1. Location, Parking, and Atmosphere
Located between Hongik University Station and Hapjeong Station, it's slightly closer to Hapjeong. About a 5-minute walk, so it's easily accessible. If you drive, there are private parking lots nearby. Samyun Parking Lot charges ₩2,500 per 30 minutes.
Having visited in advance for a Hongdae company dinner, I paid extra attention. The exterior is clean and simple, with a Blue Ribbon mark at the entrance inspiring confidence. The interior isn't huge, with about 10 tables, but the large front windows create an open and airy atmosphere.
I arrived around 5:30 PM, so it was a bit early. Initially, there weren't many customers, but it quickly filled up with a waiting line forming.
2. 240-Hour Aged Meat: Wet Aging & Dry Aging
The aging refrigerator displayed wet-aged and dry-aged meat. Seeing the meat being aged like that gave me anticipation and confidence in the restaurant's expertise.
The meat is cross-aged for 240 hours through wet and dry aging. This results in a more tender texture and richer flavor.
I ordered a half-portion (460g) of aged short rib and one serving (150g) of aged pork belly. Since I visited in advance, I wanted to try both!
3. Table Setting and Menu
We were greeted with Omija tea as a welcome drink. It felt special and appreciated, even though it's a simple service. I think everyone in the group would like it!
The aged short rib was served first, with a label showing the precise weight. The color looked very appetizing.
The dishes we ordered: Half-portion of aged short rib (₩46,000), 1 serving of aged pork belly (₩15,000), Bibimbap (₩5,000), and Cheonggukjang [fermented soybean stew] (₩8,000).
The side dishes were neatly arranged and thoughtfully prepared. Unlike many Korean BBQ places that only offer kimchi, garlic, and lettuce, Cheongdonok clearly puts effort into each side dish. The *pa-kimchi* (scallion kimchi) was especially delicious – crunchy, moderately spicy, and sweet, creating a perfect harmony with the meat. I can usually tell the quality of a Korean BBQ restaurant by their *pa-kimchi*, and Cheongdonok's was excellent.
The dipping sauces were also diverse. There were various types of *ssamjang* (thick, spicy paste).
The accompanying sauces were unique. There was anchovy *jeot* (fermented seafood sauce), scorched rice *ssamjang*, and a special *cheonggukjang*-based sauce. Instead of just offering *doenjang* (soybean paste), the variety of sauces made eating the meat more enjoyable. I especially liked the scorched rice *ssamjang*, which surprisingly complemented the rich flavor of the short rib. Maldon salt highlighted the pure taste of the meat and they recommended starting with a piece dipped in salt.
4. Meat Quality and Service
The short rib had a distinctive chewy texture and wasn't tough at all, likely due to the 240-hour aging process. It was tender, and the meaty flavor filled my mouth. Dipping a piece in just a little salt revealed a savory and nutty flavor that was truly impressive. The staff recommended the salt first.
The juices burst with every chew. It wasn't just fresh meat; it was the deep flavor that can only be found in well-aged meat.
One of the best things about Cheongdonok was that the staff grilled the meat for us. When going to a company dinner in Hongdae, it can be a burden to be the one in charge of grilling. Also, poorly grilled meat can ruin even the best cuts. But here, the staff grilled the first order of meat, which was such a relief.
The staff expertly handled the grilling of the short rib and pork belly I ordered, turning the meat at just the right moments. The meat was cooked perfectly without being overdone.
Thick pork belly can easily burn on the outside and remain undercooked inside, but the staff evenly adjusted the heat and grilled it to crispy perfection while keeping the inside juicy.
The aged short rib with Maldon salt was delicious! The salt enhanced its savory flavor and deep, aged taste.
The pork belly was perfect for my taste. The outside was crispy, and the inside was tender and juicy. It wasn't greasy at all, but rather savory. Eating it with *pa-kimchi* or wrapping it in pickled *myeongyi* leaves offered a refreshing finish. The pork belly was grilled over *binchotan* charcoal, giving it a subtle smoky flavor.
The only downside was that they served a cut of pork belly with too much fat.
5. Cheonggukjang and Bibimbap
The *cheonggukjang* and *bibimbap* were also delicious. Adding sesame oil to the *bibimbap* and eating it with the *cheonggukjang* was a total rice thief! Eating the *bibimbap* with seasoned radish, vegetables, *gochujang* (chili paste), sesame oil, and *cheonggukjang* while eating the meat made me realize why this restaurant is called Cheongdonok and that the *cheonggukjang* and *bibimbap* are a must-try. Aged meat, *cheonggukjang*, *bibimbap*, and seasoned radish are a match made in heaven.
6. Overall Impression
Overall, this visit was so satisfying that I wondered if there was a better Korean BBQ restaurant for company dinners or gatherings. Both the aged short rib and pork belly were of excellent quality, and the 240-hour cross-aging process made the flavors much deeper. The short rib was chewy yet tender, while the pork belly was juicy and savory. The carefully prepared side dishes and sauces allowed for various combinations, and the *cheonggukjang* and *bibimbap* provided a perfect ending.
No comments yet.
