Udaeok Sadang Main Branch: A Premium Korean BBQ Experience in Seoul
Recently, I had the chance to visit Udaeok Sadang Main Branch, a Korean BBQ restaurant in Sadang that my colleagues and I had been wanting to try. I'm excited to share my experience at this amazing restaurant, where the high-quality beef was so juicy that every bite brought exclamations of delight.
Udaeok Sadang Main Branch is known as a popular spot for enjoying premium quality meat. The restaurant is conveniently located about a 5-minute walk from Sadang Station Exit 11.
Address: 1st Floor, 15-17 Bangbaecheonro 4-gil, Seocho-gu, Seoul
Operating Hours: 16:00 - 23:30 (Last Order: 22:30) / Closed on Sundays
Since there's no dedicated parking at the restaurant, it's recommended to use a nearby public parking lot if you're driving. The closest one is Sadang Station Public Parking Lot.
The interior of the restaurant is decorated in a clean white and gold tone. It also has group seating available, making it a great place for gatherings.
The most important part was choosing what to order. Since we came all the way to Udaeok, we decided to try all three types of beef.
Not only the meat selection but also the side dishes caught our attention. We chose the cold buckwheat noodles (naengmyeon) as the perfect dessert.
By the way, you can get a free bottle of alcohol by writing a receipt review. We pre-paid and enjoyed a free bottle of soju.
While chatting with friends, the table setting was completed. The neatly arranged plating made me say "Wow" without even realizing it.
The salad was fresh and lightly dressed, making it a great accompaniment to the meat.
Udaeok even provides beef tataki as an appetizer. It felt like dining at a high-end Korean restaurant.
The seaweed soup was rich and full of ingredients, making it feel like a birthday meal. The tataki and seaweed soup were served individually, so we could enjoy them comfortably.
The cheese steamed egg was a perfect combination of soft egg and savory cheese. The generous portion size made it a great value.
We started with the Nakyeopsal (chuck flap tail) first. The thick cut and grill marks made my mouth water.
It didn't take long to cook on the hot cast iron grill. The juicy meat made me smile.
The cooked Nakyeopsal was neatly stacked on the edge of the grill. The staff kindly explained that it's best enjoyed medium-rare.
Dipping it in the yukjang sauce, the meat melted in my mouth. I could understand why Udaeok is so well-known for its beef.
The restaurant's signature Pork Rib (pogalbi) is expertly cut for the best texture. The staff grills everything for you, so you can just sit back and relax.
The Pork Rib was tender and flavorful.
Udaeok offers a variety of sauces and side dishes. Since the quality of the beef is so high, I naturally preferred to eat it with salt.
The Udaeok Flower Rib, the restaurant's signature dish, lived up to its name. Its impressive appearance made everyone exclaim in admiration.
The grilling process was amazing, and the savory aroma was incredible. The staff was friendly and attentive even while grilling the third type of meat.
The juicy Udae Galbi (beef short rib) was stacked on the bone. I was excited to enjoy the highlight of the meal.
The rich juice and tender marbling were truly amazing. The wasabi was also a perfect match.
The pickled vegetables provided a refreshing finish. Even my picky friend was full of praise.
The cold buckwheat noodles (naengmyeon) were more flavorful than expected. The broth was so good that it made me smile.
It was perfect for cleansing the palate after the rich beef. I enjoyed the noodles with the remaining meat, making a delicious combination.
The affogato was a satisfying dessert with a contrasting temperature and taste. The combination of sweetness and bitterness was perfect.
Udaeok is a place where the flavorful beef, including the Udae Galbi, provides maximum satisfaction. The friendly service and luxurious interior also contributed to the experience. I'm planning to revisit the restaurant with my parents soon.
Source :https://blog.naver.com/sonbogong
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