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Hamyangjip (함양집)
A long-established, family-run Ulsan restaurant (since 1924) famous for -based raw beef dishes and traditional soups — roomy and practical for groups with parking.
UlsanKorean Food > Bibimbap / Dolsotbap / Ssambap
3.6
(21 reviews)The original Hamyangjip, a family-run Korean restaurant opened in 1924 and now in its fourth generation. Known locally for dishes made with beef — especially the -style — it also serves bibimbap, and other comforting classics. The main branch has group seating and on-site parking, which makes it convenient for larger parties.
Local Tips
- •Four generations of cooking since 1924, specializing in Hanwoo beef preparations
- •Main branch offers group seating and on-site parking — convenient for larger parties
- •Signature dishes: Hanwoo Mulhoe and Yukhoe (raw beef); try gomtang on cooler days
Menu
(slow-simmered beef-bone soup)10,000 KRW
Tteok Bulgogi (bulgogi with rice cakes)17,000 KRW
(acorn jelly salad with spicy dressing)6,000 KRW
Seoksoe Bulgogi 190g (charcoal-grilled bulgogi) 190g30,000 KRW
Sogogi (beef soup with rice)10,000 KRW
200g (200g seasoned raw beef)30,000 KRW
Jeontong Bibimbap (traditional mixed rice, regular)14,000 KRW
Cheese Bulgogi (bulgogi topped with melted cheese)20,000 KRW
Pajeon (savory scallion pancake)18,000 KRW
(cold spicy broth with raw beef)14,000 KRW
Practical Information
- Category
- Korean Food > Bibimbap / Dolsotbap / Ssambap
- Address
- 12 Jungang-ro 208beon-gil, Nam District, Ulsan
- Operating Hours
- Daily 11:00 ~ 21:00
- Phone
- 052-275-6947
- Facilities
- Reservations available,Parking available
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Glossary
- Gomtang
- A clear yet deeply flavored beef-bone soup simmered for hours, often served with rice or noodles
- Gukbap
- Literally 'soup with rice' — rice served in or alongside a hot broth for a hearty, homey meal
- Hanwoo
- Korea's premium native beef, prized for its rich marbling and flavor
- Mukchae
- A salad or cold side made from acorn jelly (muk) mixed with vegetables and a spicy/sour dressing
- Mulhoe
- A chilled, spicy raw dish served in a tangy cold broth; commonly made with fish but can be prepared with beef (as here)
- Yukhoe
- Seasoned raw beef (Korean-style steak tartare), typically dressed with sesame oil, soy, garlic, and pear
