Seoul Korean BBQ at Guui Station: charcoal beef rib for two, Ssamchae

The iron lid was delicious too, but this time I tried the charcoal brazier. Same restaurant, but a different charm — the return visit was worth it.

Back at Ssamchae near Guui Station, this time on the charcoal brazier

I'd enjoyed this place before, so I came back with a friend for a late dinner. This time, instead of the iron lid I had last visit, I picked the charcoal brazier. Same Guui Station BBQ spot, but the different grilling method gave it a whole different vibe.

The tables were spaced generously and ventilation was good, so it was a pleasant place to eat even late at night.

What's on Ssamchae's self-serve bar of greens and side dishes?

One of the best things about Ssamchae is the self-serve bar. There's a wide variety of wrap greens, and you can freely refill any banchan you run low on. Mountain garlic leaf, scallion salad, white kimchi, pickled onion — all the side dishes went so well with the meat that I kept going back for more.

How does the charcoal Emperor seasoned beef rib for two taste?

This time I ordered the charcoal-grilled seasoned beef rib set for two.

The seasoning wasn't overly sweet, more subtle, letting the meat's own flavor shine through. Grilling it over the charcoal naturally added a smoky aroma, so every bite was more flavorful.

The meat was tender too, with juices that kept coming the more I chewed — I could see why this seasoned beef rib is such a popular pick in Jayang-dong.

Cast-iron lid vs. charcoal brazier: what's the difference?

Last time I had the iron lid, and this time the charcoal brazier had its own different charm.

The charcoal stayed hot for a long time, so the meat grilled evenly all the way through, and the subtle smoky flavor added to the satisfaction. It was also fun to grill it ourselves, chatting and eating slowly with my friend.

Grilling eggplant and sweet pumpkin alongside the beef rib

Since eggplant and sweet pumpkin were available at the self-serve bar, we brought some over to grill, and they went surprisingly well with the meat.

The sweet pumpkin especially brought out a nice sweetness, and the eggplant turned moist and soft — perfect to eat in between bites of meat. I'll probably grab some again next time. These little touches made it clear why so many people keep coming back to this Jayang-dong BBQ spot.

Finishing with bibim naengmyeon and doenjang jjigae

It felt like a shame to eat only meat, so we also ordered bibim naengmyeon (spicy cold noodles) and doenjang stew (soybean paste stew).

The bibim naengmyeon's tangy, spicy sauce paired really well with the meat, refreshing my palate with every bite.

The doenjang stew once again had plenty of tofu in it, and it was great with a bowl of rice.

Is Ssamchae worth a return visit? Final verdict

I had expectations coming back, and this visit was just as satisfying. The iron lid is fun in its own way, but the charcoal brazier brought out even more smoky flavor for a different kind of charm. On top of that, being able to freely grab as much ssamchae and banchan as I wanted, plus grilling eggplant and sweet pumpkin myself, made it even more memorable.

Next time I go, I'm planning to grill a lot more sweet pumpkin. If you're looking for a good BBQ spot near Guui Station, this is worth a visit — especially if you're curious about the seasoned beef rib in Jayang-dong or looking for a Korean BBQ restaurant there, it's a satisfying choice. Next time I'd like to try another menu item too!