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Yega
A riverside spot across from Gongju University's new campus, known for oak-smoked and wide views of the Geum River.
ChungnamKorean Food > Ribeye / Beef Short Ribs / Chadolbagi (brisket slices)
3.5
(15 reviews)Yega is a Korean restaurant located in front of Gongju University's new campus, with large windows offering a clear view of the Geum River. Its signature dish is oak-smoked with excess fat trimmed, a local favorite.
Local Tips
- •Signature oak-smoked seokgalbi — available in pork or beef and often ordered as a full jeongsik set
- •Large windows with direct Geum River views make it pleasant for lunch or dinner
- •Reservations accepted and on-site parking available; try naengmyeon or yukhoe to finish
Menu
(cold buckwheat noodles)10,000 KRW
Dwaeji (oak-smoked pork ribs, trimmed of excess fat)19,000 KRW
Dwaeji (set menu with oak-smoked pork ribs)24,000 KRW
So Galbi (beef rib hot pot)22,000 KRW
So Galbi (set with beef rib hot pot)27,000 KRW
So Beoseot Bulgogi (beef and mushroom bulgogi)22,000 KRW
So Beoseot Bulgogi (set with beef and mushroom bulgogi)27,000 KRW
So (oak-smoked beef ribs)34,000 KRW
So (set with oak-smoked beef ribs)40,000 KRW
Yega (house set menu)27,000 KRW
(river-snail stone-pot rice set)18,000 KRW
(raw seasoned beef, Korean-style tartare)36,000 KRW
(150g) (raw seasoned beef)36,000 KRW
Practical Information
- Category
- Korean Food > Ribeye / Beef Short Ribs / Chadolbagi (brisket slices)
- Address
- 535 Geumbyeok-ro, Gongju, South Chungcheong Province
- Operating Hours
- Daily 11:30 AM–9:30 PM
- Phone
- 041-854-7900
- Facilities
- Reservations accepted,On-site parking available
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Glossary
- Dolsotbap
- Rice cooked and served in a hot stone pot; the pot forms a crisp crust on the rice
- Jeongol
- A communal Korean hot pot or stew, often served boiling in the center of the table
- Jeongsik
- A set meal featuring a main dish with rice and multiple side dishes (banchan)
- Naengmyeon
- Cold buckwheat noodles served in a chilled broth — a popular palate-cleanser after grilled meats
- Seokgalbi
- Ribs grilled on or over a hot stone — a regional, slightly charred style of barbecue
- Ureongi
- Freshwater snails commonly used in Korean countryside dishes
- Yukhoe
- Korean-style seasoned raw beef (similar to steak tartare), usually served thinly sliced
