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Haeundae Amso Galbi-jip (Haeundae Hanwoo Rib House)
A historic Haeundae Hanwoo rib house (since 1964) known for soft, savory ribs served in a converted hanok with private dining spaces.
BusanKorean Food > Ribeye / Beef Ribs / Chadolbagi
3.9
(77 reviews)A long-running Hanwoo (Korean native beef) specialty restaurant opened in 1964 and now run by the second generation. The kitchen uses a distinctive seasoning that aims to highlight the pure flavor of Hanwoo, producing soft, savory ribs — this is considered the original Haeundae galbi house. Housed in a converted hanok, the restaurant offers private, calm dining spaces that work well for groups. They specialize in (female-cow) ribs; 양념갈비 (yangnyeom galbi, marinated ribs) and 생갈비 (saeng-galbi, fresh/unmarinated ribs) are popular — saeng-galbi is sold in limited quantities and can be hard to get without coming early. After you’ve eaten some meat, locals recommend adding 감자사리 () to finish the meal. Expect a wait during peak meal times.
Local Tips
- •Specializes in amso (female Hanwoo) ribs — saeng-galbi is limited and often sells out
- •Converted hanok with private rooms makes it a calm spot for groups
- •No reservations — expect a wait at peak times; add gamja-sari (potato) after grilling
Menu
(potato add-on)3,000 KRW
(hot pot soybean paste stew)6,000 KRW
Bulgogi (marinated grilled beef)49,000 KRW
Saeng-galbi (fresh/unmarinated beef ribs)58,000 KRW
Yangnyeom-galbi (marinated beef ribs)54,000 KRW
Practical Information
- Category
- Korean Food > Ribeye / Beef Ribs / Chadolbagi
- Address
- 333 Haeundaehaebyeon-ro, Haeundae District, Busan
- Operating Hours
- Daily 11:30 ~ 22:00
- Phone
- 051-746-3333
- Website
- Visit Website →
- Facilities
- No reservations,Parking available
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Glossary
- Amso
- Literally 'female cow' — meat from mature native cattle, often richer and more flavorful than younger beef.
- Gamja-sari
- Extra potatoes you can add into stews or cook with the grill; they absorb sauces and are a popular add-on at Korean BBQ.
- Ttukbaegi Doenjang
- Doenjang (fermented soybean paste) stew served bubbling in a ttukbaegi (earthenware pot); comforting and savory, it pairs well with grilled meat.
