Korean’s love of galbitang in winter makes gourmets join a queue for Hyojadong Wang Galbitang

신태섭 기자l승인2022.02.16l수정2022.02.16 10:41






▲ Hyojadong Wang Galbitang / CEO Jeongheon Choi


Exclusively enjoyed by the plump purse back in the days, galbitang, a Korean short rib broth, is a soup for everyone today. Rich in amino acid, vitamin and protein, the dish is received as a stamina health food to go through harsh winter young and old. The only drawback is that you need to find a restaurant that makes it authentic or really good at least as quite a lot of restaurants selling the dish often disappoint you who wish to have a nice warm galbitang that de-freezes your cold body and spirit from outside. Talking of galbitang, we must not miss Hyojadong Wang Galbitang nestled in Goyang City, a short northwest drive from Seoul. 


[Thumbs Up on Quality and Quantity]

Hyojadong Wang Galbitang wowed and received thumbs up from those who tried at the MegaShow held Kintex early December last year. Impressed by the sip of clean broth first, surprises were followed in no time on quality of the meat and then the quantity especially when they found 3 large short rips in a single bowl. It is no wonder, therefore, to find that the restaurant is busy from opening to closing, whether dine-in or delivery, to meet the high demand every day. 


[HACCP and Handmade]

Hyojadong Wang Galbitang strictly follows HACCP (Hazard Analysis Critical Control Point) and all procedures are done by clean hands: the blood is soaked out for 4 hours followed by 1 hour stewing to remove impurities, another stewing to make the texture tender and yet another stewing to soak out the oil and thus gain clean broth. Added at the end are only onions, jujubes and glass noodle to keep the original taste at maximum. With that quality and quantity, price is rational. If you feel like to try a clean warm broth this Korean winter, Hyojadong Wang Galbitang will certainly be a good choice. <PowerKorea>

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