Steakhouses›Steakhouses in Seoul›Budnamujip
Korean BBQ · Seocho-dong · Seoul
Budnamujip
In 1977 Budnamujip, which Michelin translates as Willow Tree House, opened in Seocho-dong as a Hanwoo grill; today it serves 1++ cow beef seasoned with sea salt and little else.
OpenNot yet visited · facts from 10 sourcesNo paid rankings
By Hugo Ledger · Steakpedia editorial voice · Who writes
Why go01
The reason to go is continuity. Michelin notes families who have been coming back for three generations, and in 2021 it named Budnamujip among six Seoul barbecue houses it recommended for the autumn. The Michelin Guide Seoul listed it as a Selected restaurant in 2024 and 2025, and En Primeur Club adds 2026, at ₩₩. The kitchen's case is short: cow beef only, graded 1++, salted with solar sea salt rather than soy sauce, and banchan made without industrial seasonings.
What to order02
Yangnyeom-galbi- Saeng-galbi
- Galbitang
02What to order
- Yangnyeom-galbiThe marinated short rib Michelin calls the signature and dates to the opening; a 2013 review of the Honolulu branch describes a marinade of Asian pear juice. DiningCode lists 250 g at ₩85,000.
- Saeng-galbiUnmarinated Hanwoo short rib, seasoned only with cheonilyeom, solar sea salt; DiningCode lists 230 g at ₩150,000.
- GalbitangShort-rib soup at ₩28,000, or ₩35,000 for the large teuk. GQ Korea reported in 2024 that the four houses make about 100 bowls a day between them, so arrive before the lunch peak.
- JumulleokSliced, seasoned beef, the dish the house began with according to the tourism listing; 130 g at ₩85,000 on DiningCode.
03The beef
Michelin says Budnamujip uses only amso, cow beef, for its ribs, loin and tripe, and that the Hanwoo is graded 1++ and comes from farms in Pyeongchang and Hoengseong. The beef short rib is seasoned only with cheonilyeom, solar sea salt, without soy sauce, and Michelin puts the flavour down to good sea salt and nothing more.
04The story
The official tourism listing dates the opening to 1977, in Seocho-dong; a recruitment portal gives 1 January 1977 as the founding date and Lee Beom-man as representative, which the house has not confirmed. On the first menu the sources disagree: the tourism listing says the house sold only jumulleok at first, adding galbi, special cuts, galbitang and bibimbap later, while Michelin says the yangnyeom-galbi has been served since the opening. In 2013 a branch opened in Honolulu, at 871 Kapiolani Blvd., presented as the brand's fifth; in 2024 GQ Korea counted four houses, among them Seocho-dong and Umyeonsan. Honolulu Magazine wrote in 2013 that the 100 daily bowls of galbitang sold out within the first hour; eleven years later, GQ Korea gave the same figure of about 100.
05The practical
Budnamujip is at 434 Hyoryeong-ro, Seocho-gu, about five minutes on foot from exit 2 of Yangjae station. It opens every day of the year, 11:00–21:30. The Seocho house seats 400, is entirely non-smoking and has parking for 100 cars; DiningCode and Polle mention valet. Takeaway is available. Phone 02-3473-4167.
- Address
- 434 Hyoryeong-ro, Seocho-gu, Seoul
- Phone
- +82 2-3473-4167
- Website
- budnamujip.com
- Directions
- Google Maps ↗
When did Budnamujip open?
In 1977, in Seocho-dong, as a Hanwoo grill house. A recruitment portal gives 1 January 1977; the house has not confirmed the exact date.
What beef does Budnamujip serve?
Hanwoo graded 1++, only from cows (amso), raised on farms in Pyeongchang and Hoengseong, according to Michelin.
Is the galbitang at Budnamujip limited?
Yes. GQ Korea reported in 2024 about 100 bowls a day across the four houses, so it is best to arrive before the lunch peak.
When is Budnamujip open?
Every day of the year, 11:00–21:30, at 434 Hyoryeong-ro, Seocho-gu.
06In Seoul’s selections
07Sources
joinpearl.co · guide.michelin.com · ktriptips.com · guide.michelin.com · guide.michelin.com · gqkorea.co.kr · honolulumagazine.com · incruit.com · diningcode.com · enprimeurclub.com
Last verified 25 Oct 2026.