Mongtan
Korean barbecue restaurant · Hyochang-dong ·
Smoky straw-fire short ribs and onion fried rice
Smoky straw-fire short ribs and onion fried rice
"Yongsan KBBQ spot Mongtan’s short ribs arrive pre-smoked over straw, which is why the meat carries that unmistakable deep and sweet aroma before it even hits the grill in front of you. Wrapped with marinated shaved radish and dipped into their kkaenip “pesto,” it’s garlicky and herbaceous with a hint of anise—one of those bites that makes you stop talking for a second. And then there’s the fried rice (the real KBBQ dessert), a perfect landing after all that meat, where the staff mixes the meat drippings with rice, onion, and corn, pressing it into a sizzling golden crust. There are no reservations, and waiting hours for a table is part of the Mongtan ritual. Or you could show up right at the waitlist rope drop at 11am." - Eileen Cho
"Right from its debut in 2019, Mongtan established itself as a quintessential barbecue spot. The signature udae galbi (long beef rib) is a real crowd-pleaser. It’s first cooked in the kitchen over a blazing straw fire — which might seem like a gimmick, but actually gives the meat its distinctive aroma and flavor — before it’s seared over sizzling-hot metal pot lids at the table to finish. Complete your meal with naengmyeon (cold buckwheat noodles) or onion fried rice. Know before you go: Always expect to wait at least a couple of hours." - Matty Kim
"Famous for their smoky barbecue cooked over a straw fire, Mongtan has generated an infamously long queue in a quiet alley near Samgakji Station since 2019. Always expect to wait at least a couple of hours, unless you’re one of the lucky few who managed to score an online reservation (available only on weekdays). Their smoky pork belly is excellent, but everyone comes for the signature udae galbi (long beef rib): The staff marinates a 250-gram whole rib and then sears it in the kitchen over a straw fire to infuse its distinctive aroma and flavor. Then it hits sizzling-hot metal pot lids at the table before the staff cuts it into bite-sized pieces. The whole process is as Instagrammable as it is delicious. Complete your meal with naengmyeon (cold buckwheat noodles) or onion fried rice." - Matty Kim
Clara L.
Van B.
DLP
Lawrence T.
Eve L.
M
DC
D W
