Myeongdong Korean BBQ with staff-grilled black pork: Yuk Tongryeong

I visited Yuk Tongryeong Myeongdong Main Branch (육통령 명동본점) to eat pork in Myeongdong. I ordered omija-aged black pork ogyeopsal, or pork belly with skin, and the staff grilled it from start to finish, making the meal easy. The third floor, where I sat, had high ceilings and plenty of space between tables.

How do you get there from Myeongdong Station?

Yuk Tongryeong Myeongdong Main Branch is at 37-2 Myeongdong 8na-gil, Jung-gu, Seoul. It is about a three-minute walk from Myeongdong Station Exit 5. A neon sign depicting the flowing hem of a scholar's robe stood out beneath the traditional tiled roof.

To the right of the entrance was a lightbox introducing the restaurant's appearance on the TV show Wednesday Food Talk. A CatchTable kiosk stood beside it for joining the waiting list, while a wooden chalkboard showed the floor-by-floor layout and restroom locations.

What are the seating and atmosphere like?

Inside, plaques and several autographs from Korean food masters were displayed. The restaurant occupies three floors, and both meat and gopchang are available on every floor.

The first floor is a lively main hall filled with the aroma of charcoal, with mostly four-person tables. The second floor has long rows of tables for groups, making it suitable for company dinners or gatherings with several people.

We ate on the third floor. The high ceiling made it feel open, and the tables were comfortably spaced. All three floors were full when we visited, but the staff grilled the meat at each table, so it was easy to eat while talking with my companions.

What meat did I order, and how much did it cost?

The signature dishes are 15-day omija-aged Gwanggaeto black pork ogyeopsal and black pork wangdakbong bone-in ogyeopsal. The black pork ogyeopsal and premium aged kimchi stew have appeared on Wednesday Food Talk. The original article also notes listings in the Blue Ribbon Survey from 2021 to 2025 and a 2024 Red Ribbon selection.

We ordered two servings of ogyeopsal at ₩17,000 per serving. We also had tojangguk for ₩8,000, two bowls of rice for ₩3,000, and one bottle of soju, bringing the total to ₩51,000.

Other meat dishes included 15-day omija-aged black pork wangdakbong bone-in ogyeopsal for ₩49,000, Gwanggaeto handmade galbi for ₩18,000, and Gwanggaeto black pork neck meat for ₩17,000.

What side dishes come with the ogyeopsal?

The side dishes included perilla leaves, scallion salad, myeongi namul, garlic scapes, baek-kimchi, and cucumber salad. They were a good selection to pick at between bites of meat.

A salad with tangerines was served as well. There was a wide range of accompaniments—ssamjang, myeoljeot, salted shrimp, wasabi, wine salt, and omija syrup—which helped cut through the richness of the black pork from time to time.

How did the staff-grilled ogyeopsal taste?

The ogyeopsal had been aged with omija for 15 days and did not have any noticeable porky odor. A subtle charcoal aroma had entered the surface, bringing together the meat's flavor and a touch of smokiness.

The staff handled everything, including cutting and turning the meat. I especially liked that they grilled it all the way through at no extra charge. The ogyeopsal released its juices as I chewed, with fat and lean meat together in each bite.

They moved the fully cooked meat aside so it would not continue cooking too much. I could focus on eating without having to watch the grilling timing myself.

Are the tojangguk and rice worth ordering too?

The tojangguk contained generous amounts of tofu, zucchini, and green onion. Its broth was cleanly seasoned and went well with the meat.

The rice was also good mixed into the stew broth. Adding stew and rice to the ogyeopsal made for a filling meal.

Which sauces go well with the ogyeopsal?

Following the order recommended by the staff, I ate the first piece without dipping it in anything. That let me taste the meat itself first.

I dipped the second piece in salt and the third in omija sauce. Changing the seasoning made each bite taste different, so the meal did not become monotonous. If you like salted shrimp or myeoljeot, those also pair well with the meat.

How should you check reservations and waits before visiting?

Because it is in central Myeongdong, a wait may develop during dinner hours or on weekends. Naver reservations are available, and you can join the waiting list at the entrance kiosk.

The hours listed in the original article are daily 11:30 AM–11:00 PM, with last order at 10:15 PM. Takeout is available, and the restrooms are separated by gender.

During this meal, I found the staff grilling the meat all the way through and the spacious third-floor seating especially convenient. I was satisfied with the combination of ogyeopsal and tojangguk, and next time I would like to try the black pork wangdakbong bone-in ogyeopsal.