In light of today’s online article [edit: GDANGIT LAT pushes out reviews at 10am now? ARGH] and tomorrow’s print, I’d like to say: I love me some Gwang Yang, even if the valet parking is a bit of a PITA, even when stumbling down the stairs after dinner trips me every single time.
For one, I love what they’re doing with banchans: anchovies laced spicy tofu, sweet pickled garlic that makes a mockery of the millenial-owned “fermented korean-inspired bowl” joint, as well as the dank dongchimi, and some of the best kimchi in town. Two, they treat beef with a certain sense of preciousness.
Being precious, especially if you’re following some crafty mom on Pinterest, is usually annoying AF. But in this case it means Gwang Yang has a 900 gram 30-day dry aged, bone-in prime tomahawk, they have prime brisket just ever-so-lightly marinaded into bulgogi (I normally don’t fuck with bulgogi or cha dae baegi), and they have a fantastic wagyu yookhwe that rivals the tartare at Republique (yah, I know, not the same thing, yet it is.)
Since finding GY, I’ve stopped going to Soo Won/Soot bull jeep/cho sun oak and Paisak. (Mrs. Park never came to touch my table). Of course I’d given up on baek jeong’s filthy watery egg moats even longer before that. And since Soban’s OG halmonie set off to Colorado to find her second retirement, I can’t imagine another K-town k-joint giving as much of a shit about their sourcing as these folks. After all, the sesame oil is from Jeonju, and the myul-chi is about as big as its going to get in (213).
Without further ado:
Reserveable private rooms table tops:
Wagyu-style Korean raw beef. Unnngggghhh so soft, so moist.
wagyu-style kkotsal and anchangsal
yangneom marinaded kalbi:
Saeng unmarinaded Kalbi
GY bulgogi (crowd/JG fave, look ma, video!):
NB: full liquor license. $3 validated valet parking shares lot with Zion Market.