길뭉이(16 reviews)Dinner・Visited 2026/09(1 visits)3.0040Missing a little something, but the freshness is top-tierMungmung🐾 Yanginhandae Boeun (양인환대 보은) is a two-table restaurant that operates as a one-table space. I love one-table spots, so I couldn't contain my excitement the moment I stepped inside; my tail was wagging. First, the appetizer of crispy brown rice with endive topped with avocado was light, fresh, and a great way to start. The soft tofu, shiitake mushroom, and chive dish that followed was also delicious with a rich, nutty flavor. For the lamb, we started with yuk-sashimi (Korean beef tartare). They split it into two versions: one topped with pine nuts and the other with the chef’s homemade baekhwago (white flower) mushroom salt. It was decent, and since it was young lamb, there was no gamey smell at all, mung. The next combination of lamb, gamtae (seaweed), and Manchego cheese was impressive, with a nutty flavor that resonated well with the lamb's aroma. However, the lamb itself was just average. Then came the sirloin, ribeye cap, T-bone, tenderloin, boiled lamb, rib finger, chuck flap tail, and French rack in succession. They grilled each cut in different ways—lightly seared, cooked on one side, or cooked on both sides—so I could experience different charms from the same cut depending on the doneness. But as the cuts kept coming, the repetitive seasoning became a bit tiresome. In particular, the three side dishes—mashed potatoes, dried radish strips, and pickled radish—along with honeycomb as a condiment were provided. The combination of lamb, mashed potatoes, and honeycomb was so good that I ate a lot, and the chef refilled it for me three times. The finale of the course was ramen, the soul food of Koreans. Using the broth made from the T-bone from earlier and the chef’s own homemade soup base, it was less aggressive than regular ramen and tasty. I wiped the bowl clean, and the chef mentioned that I ate more than anyone else, which was a bit embarrassing, mung. The traditional liquor pairing was also poured generously. It broke my stereotype that red wine is the standard for lamb; the pairing with traditional liquor was excellent. The characteristic aroma of the yeast cleaned up the greasiness while preserving the natural flavor of the lamb, making it an evening where I truly felt the charm of traditional liquor pairings. 🐶Tail Score: 3.0 / 5.0 Mungmung!!