Pungryugak (풍류각) is a Korean BBQ restaurant located near Hapjeong Station (합정역) that specializes in dry-aged 1++ Hanwoo meat. The restaurant has a clean, modern interior with plenty of seatings around the space. Each table is equipped with its own modern BBQ exhaust pipe that prevents smokes from filling up the room which is always a nice touch to a Korean BBQ restaurant. On the further end of the dining area, there are 2 private rooms that can accommodate 8 people in each room if you wish to have a more private dining experience. The restaurant also seems to have been visited by a number of celebrities and public figures, evident by the number of framed signatures they hung up on the wall of the restaurants.

Greysuitcase Seoul Restaurant Series: Pungryugak (풍류각), Hapjeong-dong (합정동), Seoul, South Korea.

If you’re not familiar with Hanwoo, it is a breed of Korean cattle known for its high-quality, marbled beef. For that reason alone, it is usually compared to Japanese Wagyu (if Japan has Wagyu, Korea has Hanwoo). Hanwoo has their own grading system for their quality of the meat and the highest grade is called the 1++ or 투플러스 (투뿔) in Korean. 1++ grade Hanwoo usually has the highest marbling and tenderness and a higher price point compared to the lower tiers.

Just like a lot of newer restaurants in Seoul that just opened these past couple of years, Pungryugak uses the tabletop tablet ordering system. So all you have to do is browse the menu on the tablet, add the menu you want to order to the cart and press order. For this restaurant though, I don’t remember if they have language options. I came with my Korean friend and since we both can read Korean, I didn’t pay attention if they have option to change the language (you can always use Google Translate camera to read the menu if they don’t). Anyways, not long after we got seated, we placed our orders and the food came out soon after.

Gochujang Beef Tartare (고추장육회) ₩15,000 | 8.5/10

The yukhoe (beef tartare) was nice and fresh. The temperature was also just right, not too cold or too warm. The gochujang (red pepper paste) sauce was a tad spicy for me but it’s a solid yukhoe.

Dry-Aged Hanwoo Beef Tounge (한우 우설) ₩29,000 | 9/10

20-Day Dry-Aged Beef Tounge
한우우설을 20일간 드라이에이징하여 쫀득하면서 아삭한 식감의 스페셜메뉴

The texture of the beef tongue was soft but still has that chewiness in the bite and it was juicy. Also there’s no meaty smell at all (sometimes there’s a certain smell in beef tongue if they don’t prepare or cook it properly).

Assorted 1++ Hanwoo Platter (투뿔한우모듬) ₩69,000 | 9/10

The Assorted 1++ Hanwoo Platter consists of the 1++ Hanwoo Kkotsal (top) and Dry-Aged 1++ Hanwoo Galbi (bottom).

Dry-Aged 1++ Hanwoo Galbi (Short Ribs) | 8.5/10

드라이에이징 투뿔한우갈비살

The galbi was juicy, chewy but not tough at all. Galbi is usually a safe choice if you want a good, delicious meat for Korean BBQ and this one was no different.

1++ Hanwoo Kkotsal (Chuck Flap Tail) | 9/10

투뿔 꽃살

The kkotsal has a very nice marbling. It was also the softest and juiciest out of all the cuts we ordered. Definitely my favorite cut of this meal.

After my first visit with my friend, I actually came back again a few days later with another friend. This time we ordered the Hanwoo Dry-Aged Beef Tounge (한우 우설) and 1++ Hanwoo Anchangsal (Outside Skirt) (투뿔 안창살). Didn’t take proper picture of the anchangsal but it was actually pretty good too. A 8.5/10 from me. This restaurant has officially made it to my ‘K-BBQ Restaurants in Hapjeong Area’ list. Definitely worth visiting if you want to get some high-quality Hanwoo.