No. The restaurant has no parking lot and does not validate. Take Line 3 to Anguk Station — the restaurant is about 40 meters from Exit 2.

Anguk Yakbang | Aged Korean BBQ by Anguk Station, Seoul

I

A grill house born of an apothecary

Forty meters from Anguk Station Exit 2, on the street that leads to the Seoul Museum of Craft Art and Bukchon Hanok Village, stands a restaurant modeled on a Joseon-dynasty yakbang — an apothecary. A wall of herb drawers with hand-written labels, rooms set under old wooden beams, iron cauldrons steaming by the door.

The word 藥 (yak, "medicine") is used here as a measure of care, not a claim: the marinade is built from medicinal herbs and called yaknyeom; braised short ribs are steamed slowly in a traditional herb-brewing pot; raw ribs are given a full week of time. Dinner is served the same way.

Apothecary drawers with Chinese-character labels under hanok beams — The herb cabinet

Two steaming iron cauldrons over firewood — Cauldrons at the door

II

Time is the recipe

168HOURS

Bakpo raw pork ribs

Cured in nuruk salt for seven days and seven nights. 200g per serving — 28,000 KRW.

42–72HOURS

Yaknyeom marinated ribs

Rested in a marinade of angelica root, milk-vetch root, jujube and licorice. 250g — 28,000 KRW.

500HOURS

Hanwoo 1++ sirloin

Korea's top beef grade, dry-aged at low temperature for 500+ hours. 58,000 KRW.

Aging times differ by cut; each menu item states its own.

III

How dinner works

Staff grill everything

You never touch the tongs. Galbi is grilled and scissor-cut for you at the table, served at its best moment.

Eight dishes arrive with the meal

The house side-dish spread of eight: spicy radish salad, prickly-pear white kimchi, medicinal japchae, surimi salad, marinated crab, potato pancake, yuzu lotus root, and angelica salad.

Rice comes in an iron pot

Yakseon sotbap — rice cooked to order in herb stock with shiitake, ginseng, jujube and ginkgo. 8,000 KRW.

Weekday lunch sets 11:00–13:00 from 18,900 KRW

Braised ribs or grilled galbi with pot rice and the eight-dish spread. Weekdays only; not on weekends or holidays.

IV

The house & the table

GALLERY

THE SPACE

THE TABLE

V

The cellar

The drinks list is not an afterthought. Champagne runs from Moët & Chandon to Dom Pérignon and Krug; wine from Bread & Butter to Caymus and Opus One. There is Balvenie and Yamazaki for whisky drinkers, and Chinese baijiu from Kongfu Jiajiu to Kweichow Moutai.

CHAMPAGNE: Moët & Chandon · Veuve Clicquot · Taittinger · Dom Pérignon · Krug
WINE: Bread & Butter · Cloudy Bay · Caymus · Opus One
WHISKY · BAIJIU: Balvenie 12 · Yamazaki 12 / 18 · Shui Jing Fang · Kweichow Moutai

VI

Visit

Hours & address

Address	1F, 4 Bukchon-ro, Jongno-gu, Seoul
Subway	Line 3, Anguk Station Exit 2 — about 40m
Open	Daily 11:00 – 22:00
Last order	21:20
Lunch sets	Weekdays 11:00 – 13:00 only
Parking	None — paid lots nearby; the subway is easiest
Phone	+82 507-1465-9599

Google Maps Naver Map

Around the restaurant

Next to the Seoul Museum of Craft Art, on the walking route between Bukchon Hanok Village, Insadong and Gyeongbokgung Palace. A natural last stop after an afternoon in old Seoul.

Rooms & groups

Private rooms and group tables are assigned by party size. For an occasion that matters, reserve ahead rather than queue.

VII

Questions

Do I grill the meat myself?

No. Staff grill every galbi for you at the table, cutting it with scissors as it cooks. Just eat it at its best moment.

How do I reserve a table?

Reservations are taken through Naver Booking. For same-day seating, call +82 507-1465-9599. Rooms and group tables are assigned by party size, so booking ahead is recommended.

Is there parking?

No. There is no parking lot and no validation. Take Line 3 to Anguk Station — Exit 2 is about 40 meters away.

When is the lunch special?

Weekdays 11:00–13:00 only, excluding weekends and holidays. Sets start at 18,900 KRW.

Anguk Yakbang
Ribs rested seven days
and seven nights

A grill house born of an apothecary