Welcome to your K-local food trip!
This time, we’re digging into "Suwon Wanggalbi"—a local favorite from Suwon, Gyeonggi-do.

One thing that makes "Suwon Wanggalbi" stand out is its size—these ribs are much bigger and meatier than regular "galbi." They used to be about 17 centimeters long, and even now, they’re still over 10. They’re seasoned with just salt and sugar—not soy sauce—so you really taste the meat itself.

"Suwon Wanggalbi" traces its roots back to the Suwon cattle market, which began in the late Joseon Dynasty. When King Jeongjo built Hwaseong Fortress, livestock farming in the area started to grow. At the time, butchering was banned in Seoul, so Suwon naturally became the center for Korean beef distribution. In 1905, the opening of the Gyeongbu Line railway gave the local cattle market a big boost. During the Japanese colonial era, it grew into one of the three largest cattle markets in Korea.

In 1945, a haejangguk place called "Hwachunok" opened in Suwon’s Yeongdong Market. "Haejangguk" is a traditional Korean soup known as a "hangover cure," often made with beef, vegetables, and spicy broth to help you feel better after drinking. "Hwachunok" added beef ribs to their soup—and it was such a hit that by 1956, they started serving "Suwon Wanggalbi" as a separate dish. What made "Hwachunok" special was its use of large, fresh ribs and simple seasoning—just salt and sugar, no soy sauce. It quickly became popular, and by the 1960s and ’70s, it was famous all over Korea—even attracting well-known politicians.

When "Hwachunok" closed in the 1980s, chefs who had trained there opened their own "galbi" restaurants in East Suwon. That’s how "Suwon Galbi Street" came to be. Today, there are over 30 "Wanggalbi" restaurants in Suwon. And the traditional way of preparing these hearty ribs is still loved by both locals and visitors.

Craving "Wanggalbi"—the kind you can enjoy any time of year?
Then head to Suwon and treat yourself to a meal that’s rich, hearty, and deeply satisfying.