GOO STK 528 (Goo Steak)

Name: GOO STK 528 (Goo Steak)
Telephone: +82 2-511-0917
Price range: $$$$

For the dinner where the table shares one bone-in steak, carved in front of you, Goo Steak has served dry-aged USDA Prime in Sinsa-dong since the spring of 2009.

OpenNot yet visited · facts from 6 sourcesNo paid rankings

By Lena Sterling · Steakpedia editorial voice · Who writes

Why go01

This is an evening for two, or a small group, who like to talk the meat through before choosing it: according to the JoongAng Ilbo, the staff explain the ageing, the cuts and the doneness, suggest wines, and bring a small dessert when you are marking an anniversary. In its May 2026 steak series, the paper presented it as the start of home-grown dry ageing in Korea. Time Out Seoul gave it four stars out of five and a Recommended mark in 2015. The ageing meat sits behind glass, each piece labelled, with the temperature on display.

What to order02

Porterhouse
T-bone
Wet-aged tenderloin

Aged14–35 days, dry

Firenot stated

Breednot stated

GradeUSDA Prime

Price$$$$

Opened2009

02What to order

PorterhouseThe house signature, with the T-bone, according to the JoongAng: sold by weight and carved at the table. DiningCode lists ₩42,000 per 100 g, from an undated menu.
T-boneTenderloin and strip on one bone, like the porterhouse, with a smaller tenderloin; ₩39,000 per 100 g on DiningCode.
Wet-aged tenderloinFor the guest who wants a lean cut of their own: 200 g at ₩96,000, per DiningCode.
TiramisuMade in house, and the dessert the JoongAng names.

03The beef

Almost all the beef is from the United States and graded USDA Prime. In 2009 the founder, Ian Kim, told USMEF that he had tried high-end Australian beef and dropped it, and that he serves no frozen steak. Dry-aged steaks joined the menu that year, after about six months of trials. Maison Korea (2015) reported ageing of two to five weeks depending on the cut, at 1–2 °C and under 70 % humidity, with the tenderloin wet-aged; Time Out noted that the price changes with the cut and the days of ageing.

04The fire

Maison Korea describes steaks seared on the grill, finished in a pan and rested so the juices settle; the JoongAng shows a hard pan sear on thick steaks to build a crust, and recommends medium rare. The sources do not name the fuel.

05The story

Goo STK opened in spring 2009 on the ground floor of the Duksan Building at 528-3 Sinsa-dong, which is where the 528 in its English name comes from; GOO is taken from the Chinese character for mouth, 口. The founder, Ian Kim, was 45 that year and came from architecture, textiles, online games, IT and the international side of McDonald's; it was his first restaurant, and he designed the room himself.

06The practical

Goo Steak is still at 108 Apgujeong-ro (Deoksan Building, 1F, unit 109), on a corner of Garosu-gil, with a private room upstairs. The phone number, 02-511-0917, is the one it has had since 2009. DiningCode gives the hours as 12:00–22:00, with a break from 15:00 to 17:00 and last order at 21:00; a blog cited there mentions Tuesday closing, so a call first is wise. Polle lists bookings through Naver Booking and CatchTable. Time Out gives Sinsa station (line 3), exit 8, or Apgujeong, exit 4. For a weekend table, booking ahead is the safe choice.

Address: 108 Apgujeong-ro, Gangnam-gu, Seoul
Phone: +82 2-511-0917
Directions: Google Maps ↗

When did Goo Steak open?

In the spring of 2009, at 528-3 Sinsa-dong; the 528 in GOO STK 528 is that address. Time Out gives 2010, but USMEF reviewed it as open in October 2009.

How long does Goo Steak dry-age its beef?

Two to five weeks depending on the cut, at 1–2 °C and under 70 % humidity, according to Maison Korea (2015); the tenderloin is wet-aged.

What should a table order at Goo Steak?

The porterhouse or the T-bone, sold by weight and carved at the table, which the JoongAng Ilbo names as the house signatures.

How do you book Goo Steak?

By phone on 02-511-0917, or through Naver Booking and CatchTable, according to Polle.

07In Seoul’s selections

the longest-aged beef35 days →

08Sources

v.daum.net · timeout.com · usmef.org · maisonkorea.com · diningcode.com · polle.com
Last verified 25 Oct 2026.