The 5 Best Korean Barbecue Restaurants and Samgyunpsal in Seoul 2024

This blog post delves into the rich history and diverse culture of Korean barbecue, a beloved culinary tradition in Korea. It highlights how Korean barbecue, known as 'Guee,' involves grilling meat directly over fire, a practice rooted in ancient customs and enjoyed in social and family gatherings.

 

Historical Background

Korean barbecue's origins are traced back to the Joseon Dynasty, evolving from royal and noble societies' feasting traditions. The article notes that bulgogi, a dish with origins in the Goryeo Dynasty, has undergone significant transformations in cooking methods and ingredient selection over centuries.

 

Features of Korean Barbecue

The communal aspect of Korean barbecue is emphasized, showcasing how it fosters a sense of community and strengthens relationships through shared meals. The variety in meat cuts and cooking techniques showcases another layer of Korean barbecue's uniqueness, enhancing the dining experience with various textures and flavors. Accompaniments like diverse side dishes, sauces, and fresh vegetables play a crucial role in complementing the barbecue.

 

Modern Adaptations
As times have changed, so has the culture of Korean barbecue, with modern restaurants popularizing this dining style both domestically and internationally. The global spread of Korean barbecue, partly due to the Hallyu wave, signifies its status as a representative element of Korean food culture.

 

Pork in Korean Barbecue
Pork holds a special place in Korean barbecue, with numerous cuts like samgyeopsal (pork belly), moksal (neck meat), galbisal (rib meat), and hangjeongsal (pork jowl) being particularly favored for their distinct tastes and textures. These varieties showcase the depth of Korean barbecue culture, offering a wide range of choices for enthusiasts.

The post concludes by emphasizing Korean barbecue as not just a meal but a cultural exchange medium that brings people together, reflecting Korea's history, culture, and communal values. It portrays Korean barbecue as an integral part of Korean culinary tradition, celebrated for its depth, variety, and the joy of shared experiences.

 

The 5 Best Korean Barbecue Restaurants

Discover Seoul's top 5 samgyeopsal spots, where grilling pork belly is an art form. From timeless favorites to modern sensations, these eateries are worth the wait for their unparalleled flavors. Dive into the heart of Seoul's culinary scene for a memorable samgyeopsal experience.

 

Geumdwaeji Restaurant

Which pig breed reigns supreme for barbecue? Geumdwaeji Restaurant claims it's the YBD. A fusion of Yorkshire, Berkshire, and Duroc breeds, YBD boasts succulence and richness, along with a firm texture and less greasy feel compared to others, making it ideal for grilling. Geumdwaeji Restaurant ages their pork to heighten its umami before grilling it on cast iron over briquettes. Their standout dish is bon sapgyeop, pork belly on ribs, which delights when dipped in anchovy sauce (though simple Maldon salt or ssamjang suffice). Also notable is their sweet and chewy grilled pork rind.

 

Mongtan

Renowned for its unique barbecue flavor achieved through straw fire grilling, Mongtan has been a hotspot in a serene side street by Samgakji Station since 2019, drawing notably lengthy lines. Be prepared to bide your time for a few hours, or try your luck with an online booking (weekdays only). While their smoky pork belly wins plaudits, it's the signature udae galbi (elongated beef rib) that's a crowd-puller: Marinated in-house, a 250-gram rib is charred over straw, enriching it with a singular scent and taste. Served on searing lids at your table and sliced into manageable morsels, the preparation is as photogenic as it is scrumptious. Round off your dining experience with a bowl of naengmyeon (chilled buckwheat noodles) or savory onion fried rice.

 

Dutum

Located near Seoul Station and Chungjeongno Station, is renowned for its thick, aged samgyeopsal. Managed by the brother of the owner of Mongtan in Samgakji, it's among Seoul's top 5 samgyeopsal restaurants. Due to its popularity, expect long waits. Walk-ins are welcome, but reservations aren't accepted. The meat is aged for 21 days, resulting in tender, flavorful cuts akin to steak. They use custom-made iron grills to enhance the meat's richness while minimizing excess fat.

 

Nam-Yeongdon

Nam-Yeongdon shuns gimmicks, yet patrons patiently queue for hours to savor prime pork grilled over charcoal alongside homemade banchan. Since 1982, this establishment has dished out pork and noodles, gaining newfound fame after owner Jung Jaebum revamped his late father’s enterprise in 2017. Must-tries include their prized hangjungsal (pork jowl) and gabrisal (pork cheek), alongside jjolmyeon, chewy wheat noodles drenched in tangy, spicy sauce, harmonizing flawlessly with fatty pork cuts. The enduring wait underscores that mastering the fundamentals still captivates crowds.

 

Nari’s House

Naengsam (frozen pork belly) often gets a bad rap for its quality, but not at Nari's House. For over three decades in Itaewon, they've exclusively served frozen pork belly. Fresh, high-quality pork is swiftly frozen and thinly sliced just before serving, maximizing flavor and ensuring rapid, even cooking, yielding a distinct mouthfeel and taste. Despite its weathered exterior, the clientele comprises hipsters, Itaewon revelers, and the occasional celebrity, drawn to Nari's House for a unique culinary experience.