One weekday, a spur-of-the-moment lamb dinner came together. The original plan was Unbong Sanjang, but there are not many places around there for a second round, so we settled on Ichiryu in Hongdae. These days, unless it is a proper course meal, a get-together almost never ends after the first round.

The front entrance

It used to go by the name Darumaya, and I think this was my first visit since the change. I had not been for a while, but neither the food nor the reputation seemed any different. It was packed again that night.

Raw chuck flap (salchisal)

This was a menu item they did not have before, so I ordered it, but I am not sure it beats the loin.

Raw loin

A loin cut with none of the gaminess of lamb, easy to eat. Tasted the same as I remembered.

Side dishes

The meat takes a while to come out, so these tided us over as drinking snacks in the meantime.

Onion and green onion

At this place the grilled onion and green onion might actually be better than the meat. We ate a ridiculous amount of them.

Meat on the grill

I was hungry and wolfed it down.

Lamb chops

We ordered lamb chops too, and the meat is remarkably tender.

Grilling them well

It takes a little time.

Done

Lamb chops are best eaten held in your hand. We overdid it that night and it came to about 50,000 won a head. A normal person could get out of here for around 30,000 won, so we ate about 1.5 times that.

Ochazuke

They said it was the house specialty, so I ordered it, and the grilled green onion went really well with it.

The lamb flavor is admittedly a notch below Unbong Sanjang, but there are not many places in Hongdae that satisfy like this, so I end up coming back now and then. Maybe it is a lack of stamina lately, but I have been craving lamb badly, so next time I should make the trip to Unbong Sanjang.

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