Welcome Gangnam BBQ
Discover Our Story
SUWON WANG GALBI
“SUWON” is a city in Korea about 20 miles south of Seoul and the word “WANG” means “King” in
Korean, and the word “GALBI” means Short Ribs. The following is a brief story of how Korean BBQ.
Galbi came to be.
During the Choson Dynasty, King Jung-Jo ( 1752-1800 ) prohibited the slaughter of cattle. King
Jung-Jo believed that cattle were a significant part of Agriculture (farming). During the same
period, King Jung-Jo constructed a fortress in Suwon (Wha Sung Fortress). For the
King, to complete the defense in record time, the King hired thousands of workers. The King had to
feed the workers and feed them well, so the King allowed cattle slaughter only in the city
of Suwon. That is how Suwon became the largest cattle market in Korea until 1940.
In the 1950s, a restaurant (Wha Choon Oak) in Suwon, famous for Hangover soup (Hejangguk), served its soup with a king-size beef rib. One of the customers commented, “This rib is too
good to be in a soup. It should be roasted over charcoal” Through trial and error, the restaurant
owner finally succeeded in a recipe in 1956.
What is now known as SUWON WANG GALBI! THE BIRTH OF KOREAN BBQ GALBI!
Nowadays, almost all Korean BBQ restaurants marinate the Galbi in soy sauce. Here at Gangnam BBQ,
we take pride in seasoning the beef galbi in the traditional dry rub. The Original Suwon Wang Galbi
seasoning. We use the freshest of meats; the herb does not overtake the flavor of the beef, but it enhances it. We do not marinate the meat overnight or days before but season them for every
order. Yes, we do have your soy sauce-based BBQ meats. But please consider trying our Suwon Wang
Galbi and Jumulluk come with dry rub seasoning. You will not regret it!
Located in the Three Fountains Plaza
1350 S. Longmore #22, Mesa, AZ 85202