We are proud But We will not be complacent The taste of charcoal-grilled galmaegisal, representative of Songdo Galmaegi, was not achieved in a short time. We are proud because it is traditional charcoal-grilled galmaegisal crafted through long hours and continuous effort. However, we will strive and strive to become a hundred-year-old traditional charcoal-grilled galmaegi restaurant without resting on our laurels or becoming complacent. Even if it's difficult, We will not take shortcuts. Although heavy and difficult to manage, We stubbornly use cast iron plates and charcoal that best bring out the traditional flavor of Songdo Galmaegi. It's pure buckwheat noodles with over 70% buckwheat content, not just imitation buckwheat noodles. The makguksu broth is a rich beef bone broth made by simmering beef and carefully selected ingredients for over 8 hours. The makguksu bibimjang is made with a traditional recipe, with fruits and vegetables ground and fermented for over 5 days. For cheonggukjang, we use cheonggukjang made with 100% domestic beans, even if it's expensive. Galmaegisal Is the meat attached to the pork diaphragm, known for its tenderness and excellent meat quality, so much so that it's mistaken for Korean beef's anchal살 (diaphragm meat). It is also low in fat, making it effective for dieting. (½ Kcal of pork belly) Only 300g can be obtained from one pig, And it requires special know-how in management and cooking to achieve the best taste. Diaphragm muscle → Diaphragm meat → Diaphragm meat → Galmaegi meat
