レストラン · 陽川区

ボレム鍋蓋グリル木洞大木橋支店

Name: Boreumsotttukkeonggui Mokdongomokgyo Branch
Address: 서울특별시 양천구 신목로2길 68 (목동, 오목빌딩 지상1층), Yangcheon-Gu, ソウル, KR
Rating: 4.5

보름솥뚜껑구이 목동오목교점

4.5·Mok-dong Station · 398m·韓国料理

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料理について

韓国料理

Korean cuisine (hansik) is built around balance — fermented sides (banchan), a steaming bowl of rice, and a main dish that changes with the season. Meals are served all at once rather than in courses, and sharing dishes at the table is the norm. The depth of flavor comes from slow-fermented pastes like doenjang (soybean) and gochujang (chili), which form the backbone of soups, stews, and marinades across the country.

この地区について

陽川区

Yangcheon-gu's Mok-dong district is known for its sports facilities and family-focused dining culture. Restaurants here cater to families and local residents with comfort-focused menus — Korean BBQ, jjajangmyeon, and Japanese-style pork cutlets are neighbourhood staples.

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Ratings & Buzz평점 & 블로그 반응

Google Rating

4.5

MH The King1 year ago

📍Food It was delicious. I especially enjoyed the pork neck. There are a variety of side dishes, making it a great meal or snack. However, be careful because the doenjang jjigae contains cheonggukjang (fermented soybean paste stew). 📍Service They grilled the first batch perfectly, which was convenient. You can grill any leftovers yourself. 📍Atmosphere It was a bit noisy, but it was clean and neat, which was nice. 📍Overall It's an ordinary pork belly restaurant in the neighborhood, but we had a delicious meal. I'm not sure if I'll go back again, as everyone I was with had different opinions.

신날치 Shinnalchi1 year ago

In an era of meat restaurant deluge, a place in Mokdong that's been blessed with Xten. 🎯 🍖 As a carnivore, I frequent a lot of meat restaurants, and this is a special place I discovered in Mokdong. I heard about it through word of mouth, but I couldn't believe how good it was... "I'll be back again!" (That's the gist of it.) 🍽 The plateful of meat and vegetable platter (potatoes, zucchini, garlic, water parsley, king oyster mushrooms, rice cakes, tomatoes) looks as plentiful as a fortnight's worth. Served on a large pot lid, it was even more visually stunning. 🥓 It wasn't just a feast for the eyes. The pork neck was thick yet tender and juicy, made from domestically produced premium 1+ aged female pigs. The pork neck was aged for two weeks, leaving it perfectly tender and juicy. The pork shoulder had a perfect balance of lean meat and fat, making it chewy and delicious. 🌕 The well-cut baby pink & white pork jowl is the real deal. The savory fat permeates the meat, creating a crunchy yet savory pork jowl. The crispy, savory ginger (beni shoga) and shredded radish were a refreshing combination. 🍜 The spicy yet savory yukhoe with gochujang sauce is a given, but I can't live without ramen. This one, with its mala and soft tofu, is a real treat. The mala balance was perfect, and it was so delicious I wanted to eat it all myself!!! 🍲 The sweet zucchini and tofu stew, combined with the savory flavor of the warm Koshihikari rice, was fantastic. The robust menu ensured that no matter what I ordered, my group continued to eat without stopping, even though I went for a second round. ✅ I don't think I'll ever visit this place again!! It's a meat restaurant that requires multiple visits to truly feel satisfied.