명륜진사갈비 이천점

This is a very delicious all-you-can-eat galbi restaurant. Four of us ate 3 pots to our full stomach. There is also dakgalbi, and you can enjoy vegetables and seasonings on your own.

The workers are friendly and it's good to have a meal.

A place where I have been going for more than 5 years since middle school. I don't know what the quality of the meat is, but the taste is really good. And all-you-can-drink drinks and vegetables are all-you-can-drink. But the price keeps going up. Recently, the range of choices has been expanded as the unlimited refill of dakgalbi is also available, but the price is 15,000 won, so if you don't eat a lot, it seems better to just go to another regular meat restaurant.

It's clean and delicious. The owner is very kind.

I stopped by on the way to Seoul and ate and it was okay. It may be difficult to find the entrance. I went up using the stairs.

All-you-can-eat refill is a place where you don't have to visit once or go at all. I will not visit again. The meat quality is not good once. It is almost sweet and salty. Although it's seasoned meat, it's cooked enough, but it smells like fishy. Don't mistake the taste of meat for sweetness and goodness. The meat is said to give 70% of the meat and ribs, and 30% of the ribs. The meat and the meat are especially greasy and the meat has a heavy fishy taste. On the surface of the meat there was a thin layer of fat that removed much of it. (A lump of yellowish oil that is different from the solid fat layer between the flesh and pork lean meat, which is not normally included when buying meat at retail butchers.) Rides well How to eat It is said to cut and eat the burnt and burned portions enough to be burned on the information board. If you cut off the fat layer and cut off the burnt area, the amount is reduced considerably. Charcoal is also not good. In the beginning, half of the charcoal in the brazier was white charcoal, but it was burned once. The charcoal does not light up, but there is a gas burner underneath the charcoal that needs to be applied directly to it. In other words, during the infinite refill time is also included charcoal sticking time. We got tired quickly and came out with less than half the time limit. As the charcoal is bad, the meat does not cook well. Only after we had adjusted the position of the charcoal and fired it evenly around the new charcoal could cook properly. I don't know if the ventilation system was not fully operational, but it wasn't half full since I entered, but it was smoky. Charcoal oil and condiments run out of smoke is not properly ventilated. I have a lot of windows open, but I don't know if there's room for ventilation in the winter when the windows don't open. In many places, the fire scenes of the fireworks were soaring. Charcoal Bulgogi is grilled on heat, not on fire that burns from charcoal. Such charcoal management is not done by foreign employees at all. Just make sure the fans in each table are working. All of this was an inevitable part of creating an endless refill system, but for those who want to eat out meat after a long time, I recommend a meathouse that pays a little more and sets a price per weight. Infinitely refilling two or three times, I think that going to a good one will be satisfied. But if you want to experience unlimited refills, 1. First place charcoal evenly 2. Remove fat layer and roast lean meat 3. Don't eat meat, but eat rice and vegetables together. (Rather than rice and vegetables as seasoning, it's hard to put up things that aren't in good shape.)