Jamsil Lotte World Mall’s ‘Baegun’, a Tteokgalbi Hansang Restaurant Born from Mongtan’s Expertise
Seoul ‘Baegun’, located on the 6th floor of Jamsil Lotte World Mall in Songpa-gu, is a specialty Tteokgalbi Hansang restaurant showcasing the culinary techniques of Mongtan. Having previously visited Haemok, a renowned eel specialty restaurant, and a Japanese ramen shop, the author continued their culinary exploration with ‘Baegun’ alongside their husband. The restaurant opens at 10:30 AM, and although weekend waits are possible, the author arrived at 11:50 AM and was seated immediately without any waiting.
Baegun offers a Mokpo-style grilled galbi hansang, which combines traditional Southern Korean marinade methods with Baegun’s unique sense of balance. A refined pot rice, made with hand-minced ingredients to enhance sweetness and umami, a savory stew, and seasonal side dishes are served together. The restaurant interior is spacious, with a semi-open structure connecting the aisles and dining area. The window seats boasting a view of Seokchon Lake are particularly popular, and the author and their husband were fortunate enough to be seated at a lake-view table.
Various Tteokgalbi Hansang Menus
The ordered dishes were the ‘Galbisal Tteokgalbi Hansang’ and the ‘Dwaeji Tteokgalbi Hansang’. The preparation time after ordering is approximately 15 minutes. The dishes are elegantly presented on wooden trays, one serving per person.
Galbisal Tteokgalbi Hansang
The ‘Galbisal Tteokgalbi Hansang’ ordered by the author features hand-minced galbisal (short rib meat) shaped and grilled with Baegun’s secret marinade, a Mokpo-style tteokgalbi. The meat uses two types of beef: Australian and American. The accompanying green sauce is a chimichurri sauce containing perilla leaves; while some blogs reported it as basil pesto, a direct inquiry to the staff confirmed it indeed contains perilla leaves. This sauce adds a rich flavor when dipped with the meat.
Additionally, the ‘Ggotgejang’ (marinated raw crab) comes with crab meat topped with a spicy sauce, which is a delicacy when mixed with rice. The black rice is served in a pot, but it appears to be pre-cooked rice that has been warmed in the pot.
The tteokgalbi is served thickly on a bed of bone, resembling a hamburger steak in appearance but with a distinctly different texture. The sweet and savory balance is not overly strong, making it enjoyable with the perilla leaf chimichurri sauce. The soft tofu and doenjang jjigae (soybean paste stew) have a spicy flavor that complements the tteokgalbi well, enhancing the overall quality of the hansang. Other accompaniments include nabak kimchi (radish water kimchi), baek kimchi (white kimchi), crisp scallions and onions, and a chili sauce that harmonizes sweet, sour, and spicy notes. This combination of three sauces is a unique offering not typically found at other tteokgalbi restaurants, providing a sense of differentiation. The chili sauce is excellent when the tteokgalbi feels slightly rich.
If the ggotgejang tastes slightly fishy, it is recommended to mix it with rice and eat it with the shredded scallions.
Dwaeji Tteokgalbi Hansang
The ‘Dwaeji Tteokgalbi Hansang’ ordered by the husband is made from finely minced lean pork neck, carefully grilled with Baegun’s marinade. The husband found the author’s galbisal tteokgalbi to be slightly better, noting that the pork tteokgalbi, being less fatty, could feel a bit dry. However, he added that there was a decent amount of meat attached to the ribs.
Both husband and wife finished their meals with satisfaction, feeling that it was a refined hansang that would be suitable for bringing parents. The meal left an impression of being thoughtfully prepared in many aspects.
Recommended Menu and Intention to Revisit
Observing nearby tables, many family customers were ordering the ‘Tteokgalbi Tang’ (tteokgalbi soup). The author felt a desire to revisit when the weather turns cold to try the tteokgalbi tang.
Baegun
Seoul 6th Floor, 300 Olympic-ro, Songpa-gu
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