Horakgalbi Spicy Braised Ribs

Introduction

Horakgalbi serves delicious spicy braised ribs, so tender that the meat falls off the bone! Rating 10 out 10, Spice level 7 out of 10! Can you handle the spice? Check out their non-spicy food options as well. Located near Namyoung Station/ Seoul Station.

Horakgalbi’s Braised Ribs

Korean braised ribs, or galbijjim, represent one of Korea’s comfort foods. Usually braised ribs is craved on a more rainy, humid weather in fall or winter. This dish transforms tough cuts of meat into tender, flavorful masterpieces through patient slow-cooking method. The meat is so tender that it practicaly slides off the bone.

Unlike Korean BBQ where diners grill thin slices of meat at their table, braised ribs arrive fully cooked after hours of simmering in a complex sauce. Horakgalbi’s version ups the ante with a fiery red sauce that delivers both heat and depth, creating an addictive combination that keeps customers coming back. If you can’t eat spicy foods well they also have soy braised ribs as well.

Atmosphere

The restaurant’s commitment to quality extends beyond their signature dish. Their fun, energetic atmosphere creates a dining experience that feels celebratory rather than formal – perfect for groups of friends ready to tackle their spiciest offerings together. The combination of exceptional food and welcoming ambiance explains why Horakgalbi has become a beloved neighborhood institution despite its off-the-beaten-path location.

Holakgalbi almost gives eating outside camping vibes to the stacked up crate tables.

The Star of the Show: Spicy Braised Ribs

Horakgalbi’s spicy braised ribs showcase Korean cuisine at its boldest. Each serving features meaty short ribs that have been slowly cooked until the collagen breaks down completely, creating that sought-after fall-apart texture. The ribs swim in a vibrant red sauce that clings to every surface, promising intense flavor in every bite.

They have two flavor options for the brasided ribs: soy and spicy.

There portion options are Medium pot (2-3 servings)

or Large pot(3-4 servings). I chose the medium sized pot which was perfect for 2 very hungry people! When you order, it is highly recommended to add Bunmoja which is chewy clear noodles made from potato starch.

Taste and Spice Level?

Horakgalbi’s signature spicy braised ribs clock in at about 7 out of 10 on the spice scale – definitely assertive but not punishing for most spice-tolerant diners. The heat builds with each bite rather than hitting immediately, allowing you to appreciate the dish’s complexity before the full impact registers. First-timers often report a warming sensation that spreads across the palate, followed by a lingering tingle that invites the next bite.

Personally I do not handle very spicy foods well but for some reason always crave it. For people like me, you can order cold perilla seed buckwheat noodles to help balance out the spiciness. These cold, nutty noodles are specifically designed to tame the spice and provide textural contrast.

Don’t forget to add the cheese fried rice at the end of the meal! Fried rice is an essential course for all Korean meals. The staff will take away your braised ribs pot and cook the fried rice with the left over meat and veggies.

Non-Spicy Options

While Horakgalbi built its reputation on fiery braised ribs, the restaurant demonstrates culinary versatility with their non-spicy menu offerings. These alternatives ensure that those seeking variety can enjoy an equally satisfying meal.

Soy Braised Ribs (간장갈비찜)

For those who love the tender texture of braised ribs but prefer milder flavors, Horakgalbi’s soy-based version delivers all the satisfaction without the heat. These ribs undergo the same slow-cooking process but simmer in a sauce built around naturally fermented soy sauce. This version highlights the natural beef flavor more prominently, making it ideal for diners who want to taste the quality of the meat itself.

Crab Soup (게탕)

A completely different direction, Horakgalbi’s crab soup offers a refined, delicate contrast to their robust rib dishes. This traditional Korean soup features whole crab simmered in a clear, aromatic broth seasoned primarily with doenjang (fermented soybean paste) and minimal red pepper. The result is a comforting, nurturing dish with gentle oceanic flavors and a clean finish. The soup arrives bubbling hot with tender crab meat still in the shell, accompanied by soft tofu, vegetables, and sometimes mushrooms. Extracting the sweet crab meat requires a bit of work, but the reward is worth it – especially when you drink the mineral-rich broth that’s been infused with the crab’s natural sweetness.

Finding Horakgalbi: Your Hidden Alley Adventure

Horakgalbi’s location is really hidden in an alley near Namyoung Station. Look for the sign that is next to and ordinary looking metal door.

Unlike flashy main-street restaurants, this establishment needs you to venture into Seoul’s quieter back alleys – a journey that feels like discovering a local secret. The hidden location contributes to the restaurant’s intimate, neighborhood atmosphere where regulars greet the staff by name and newcomers are welcomed into the fold.

Navigating to Horakgalbi requires a bit of adventurous spirit and map reading skills. It was quite questionable for me as well, when I saw the entry doorway. It may look like a regular household door but please do not hestitate and step inside! You found the correct place.

Basic Information:

Address: 108-14 Namyeong-dong, Yongsan District, Seoul

Operating Hours: Tues- Sun 11:30am – 10pm

*last order is at 9:10pm

*closed every Monday

How to order: Just tap what you want to eat on their electronic menu. Ordering is relatively easy as the menu comes with images on the screen.

Frequently Asked Questions About Korean Braised Ribs

Are Korean braised ribs the same as Korean BBQ?

No, braised ribs (galbijjim) differ significantly from Korean BBQ. While Korean BBQ involves grilling thin slices of raw meat at your table, braised ribs arrive fully cooked after hours of slow simmering. The cooking method produces completely different textures and flavors – BBQ offers crispy, charred edges and interactive cooking, while braised ribs provide fall-apart tenderness and complex sauce flavors developed during long cooking times.

Can I make Horakgalbi’s braised ribs less spicy?

Absolutely. First, generously apply bunmoja (perilla seed powder) to moderate the heat. Second, order the perilla seed buckwheat noodles to alternate with spicy bites. Third, eat plenty of white rice alongside the meat – the starch helps neutralize capsaicin. Finally, if you’re still concerned, consider ordering the soy braised ribs instead, which deliver the same tender texture without any heat.

Ready to test your spice tolerance and discover why locals keep returning? Plan your visit to Horakgalbi and experience Korean braised ribs that will have you planning your next trip before you’ve finished your first bowl of rice. Don’t forget to ask for the bunmoja – your taste buds will thank you.

Other rib restaurants
Tteutgogi – Short Rib BBQ