Lamb was not a popular choice amongst most Koreans, so you don’t get this meat choice in most KBBQ. And don’t expect the same experience you are getting in KBBQ in this lamb specialty store.
Yangin Hwandae differentiates itself from the Japanese-influenced Genghis Khan style (called ジンギスカン Jingisukan in Japanese) and the Chinese-influenced lamb skewer 羊肉串 restaurants in Korea by having developed a truly Korean lamb cuisine experience. They introduce an omakase bar counter-style of delivery to showcase the excellent selection of imported lamb from New Zealand and Australia.
Unlike the usual KBBQ, a meal here would not be surrounded with lots of banchan (Korean side dishes or appetisers); only a couple of side dishes that complement the lamb well, like (from left) mashed potato, spiced chives (which we call koocai in Singapore), ojingeo jeotgal 오징어젓갈 (fermented squid), and homemade kimchi which tasted like chay-poh (Chinese dried radish). The dipping sauce is soy sauce with chopped garlic scapes.
프렌치렉 French Lamb Rack
The 프렌치렉 French Lamb Rack was from Australia, which has a leaner and deeper flavour compared to its New Zealand cousin. The “French” refers to the way the bone of the lamb ribs is exposed, leaving the medallion of loin, and not the origin of the lamb. Of course French lamb is very delicious too.
In the last few years, there has been an increase popularity of lamb restaurants around Seoul. Lamb is not a popular meat in Korean cuisine, and only appears in menu in the last 50 years. There was a belief that lamb had this musky smell and strong taste and therefore seemed to be shunned by the masses. Executive Chef and owner Jung Hyun Lee hopes to change all that.
The first piece was from the lamb chop, the choicest of the cuts. The lamb was soft with marbling almost like beef. I was taken away but how delicious it could taste without any condiments. And there was none of that muskiness that is often associated with lamb.
The lamb chop was not marinated, and was delicious just with the special sea salt Cheonilyeom 천일염 (sun dried sea salt). Koreans often compare this to the French Guerande Sea Salt as it is pretty much produced the same way. BTW, best quality cheonilyeom is aged at 3 years to remove the bitterness along with the moisture.
After tasting the lamb chop as-is, the server then prompted me to try it with the dipping sauce, and if I would like some heat, to add some jalapeño to the dip. Delicious, a mix of savoury, spiciness and garlicky flavours.
Finally, the fatty part of the lamb chop that I was waiting for. Usually, it is quite greasy and difficult to eat without any further processing, unlike pork lard. This was quite delicious, and the sauce cut down the greasiness.
After you have enjoyed the rest of the lamb chop, the caramelised rib bone came with a sleeve to facilitate you use your hands to bite off each tiny morsel off the bone. I wonder why I only get one bone, when I had two lamb chops.
꿀등심 Honey Marinated Sirloin
꿀등심 Honey Marinated Sirloin is up next. The sirloin has been sliced thinly and marinated with wild honey from Korea, which has a flowery taste. Reminded me of how we used to marinate our meat for our BBQ during our schooldays. The server said we should taste the first piece as-is to enjoy the natural flavours.
All sheep and goat meat are called mutton. Lambs are mutton under 12 months old, hoggets are between 12-24 months. Between the loin and the leg, the lamb sirloin is usually presented with the whole lamb leg. You just need to grill to medium doneness for the most delicious and tender meat.
This cut allows you to enjoy the texture and flavour profiles of sirloin, chuck flap tail, and top sirloin cap together. It has fine, tender marbling with a rich and savoury texture.
양삼겹 Lamb Belly
This visit, I ordered something I wanted to try but didn’t have the appetite to the last round. 양삼겹 Lamb belly is a special cut of lamb that I have not seen in other restaurant.
The meat and fat are layered resembling pork belly, which is why it was named yang samgyeop 양삼겹, after the pork belly samgyeopsal 삼겹살.
The way it was prepared was quite unique. Instead of marinating the lamb belly beforehand, a saucepan of chilli and spice marinade was heated on the great, the half-done lamb belly was cut into pieces and then dipped into the bubbling sauce. The meat was finished on the grill before serving on a plate of chopped chives.
It has a chewy texture and, the more you chew, the richer the nutty flavour of the meat and the special marinade combine perfectly. Be warned, the spiciness level of the marinade is not something to be trivial with. I had to scrape off all the chilli and it gave me a really hot kick in the rear end.
The meal does come with a serving of the 순두부 추가 Extra Soft Tofu casserole, which is made with soft tofu that is like tauhweh (soft bean curd) with dried pollack fish and clams.
It’s a very small place but you won’t regret. This was the second time I came, and I had once again a very fulfilling meal; the price was reasonable, and the service was impeccable. It is very popular during meal time. I recommend you to go there early to reserve your spot or reserve a place using Catchtable.
Yangin Hwandae Korean Style Lamb BBQ 羊人歡待 양인환대
361/F, Namdaemun-ro 1-gil, Jung-gu, Seoul
서울특별시 중구 남대문로1길 361층
Tel : +82 10-8881-3592 (Reservations)
Visited Feb 2025
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