Haeundae pork BBQ restaurant with chimichurri sauce: Gwang-anmok

Out and about again today

📍Gwang-anmok Haeundae Branch I wanted to eat some proper meat in Haeundae, so I went here! Two of us visited on a weekday around 6pm, and when we arrived we were seated right away with no wait.

Is there a wait at Gwang-anmok Haeundae, and where do you park?

That said, there was a separate waiting area set up, so it seems like there could be a decent wait depending on the time. If you want to visit comfortably, I'd recommend making a reservation in advance :) If you're driving, you can use the 'Hyundai Parking Lot' right behind Gwang-anmok!

🏠 Inside Gwang-anmok Haeundae: window seats and atmosphere

The place felt clean the moment I walked in. The tables were spacious and had good spacing between them, so I could eat comfortably without worrying about the next table.

We sat by the window, and with the window open it felt so open and breezy. The weather was cool too, so it was the perfect day to eat meat haha

Thanks to the soft lighting, the overall atmosphere was great and the meat looked even more appetizing. On one side you could see the space where they pre-sear the meat, and it was fun to watch them do it directly! After they brought the pre-seared meat to the table, the staff grilled it for us themselves, so we could eat comfortably.

📝 What we ordered at Gwang-anmok and what it cost

Here's what we ordered:

• A SET 57,000 won — dry-aged pork neck 370g + dry-aged premium pork belly 130g
• Gwang-anmok pork jowl 130g 15,000 won
• Cold pork bibim noodles 7,000 won
• Cola 3,000 won

82,000 won total.

🍴 Side dishes, the self-serve bar and chimichurri sauce

The banchan (side dishes) came out in a nice variety that paired well with the meat — mustard leaf kimchi, water dropwort salad, young radish pickles, onion pickles, and more. There were also multiple sauces, from ssamjang to anchovy salt to chimichurri, and personally, the chimichurri was really delicious!

The fragrant scent of angelica and perilla leaf went so well with the meat that as soon as I ate it I thought, what is this combination…? lol If you want to taste the meat's natural flavor cleanly, I'd also recommend dipping it lightly in the anchovy salt. We could easily grab more banchan from the self-bar whenever we ran low.

They also brought us deodeok (bellflower root) salad while we were debating whether to swap out a side dish! It went so well on top of the meat 🫶

🧈 Butter-grilled vegetables that come with the A SET

The A SET also came with savory butter-grilled vegetables to cook alongside the meat. It included corn, potato, garlic, tomato, garlic scapes, and more — once we put them on the grill, the buttery aroma filled the air and they had such great flavor!

They also grilled mushrooms and scallions for us, and the mushrooms grilled with the meat were especially good — soaked with juice, they burst moistly the moment you bit into them, almost like eating meat itself lol. The scallions turned nicely golden and brought out a sweetness that was great to eat in between bites of meat. Instead of just eating meat the whole time, pairing it with these buttery vegetables let us enjoy a wider variety of flavors :)

🐽 How was the dry-aged pork neck?

What I enjoyed most here was the pork neck! I'd genuinely never had pork neck like this before. 'Melts in your mouth' is exactly the right way to describe it — it was so tender, and the more you chewed, the more you could really taste the meat's flavor.

I was blown away that pork neck could be this tender…🥹 Personally, I'd recommend this place to anyone looking for a great Haeundae BBQ restaurant just for the pork neck alone.

🐷 Dry-aged premium pork belly at Gwang-anmok

They recommended cooking the premium pork belly a bit crispier than the pork neck. The outside was grilled to a golden, slightly crispy finish that was chewy to bite into, while the inside stayed tender — the texture was great. It had a totally different appeal from the pork neck, so I really enjoyed the A SET letting us try both.

🍃 Do grilled basil wraps really go with pork?

And here's a combination that was really unique! They recommended lightly grilling basil on the pan and then wrapping it around the meat as a basil wrap.

At first I wondered if basil would even go with meat, but once I tried it, the subtle basil aroma actually brought out the meat's flavor even more. It felt completely different from the usual perilla leaf or lettuce wraps, so I'd definitely recommend trying it at least once!

🐽 Adding Gwang-anmok pork jowl, 15,000 won

The pork jowl we ordered as an extra was also satisfying. The meat itself was tender with a rich flavor, and the crunchy texture that popped up here and there was the kicker! It had a clearly different texture from the pork neck and pork belly, so it was fun to enjoy a variety of cuts. And before grilling the extra pork jowl, they wiped down the grill really thoroughly, which I appreciated!

🍝 Cold pork bibim noodles for 7,000 won

You can't skip bibim noodles when eating meat! It came topped generously with cold cooked pork, and the style is to mix it together with lettuce.

It wasn't just tangy or overly sharp — the balance of savory umami and sweet-and-sour flavor was really nice. It was tasty on its own, but even better with a piece of meat on top…🤤

Final verdict on Gwang-anmok Haeundae Branch 💭

The staff grilled everything for us, so we could eat comfortably, and we got to experience the distinct appeal of each cut — pork neck, premium pork belly, and pork jowl. The dry-aged pork neck that melted so smoothly in my mouth, paired with the fragrant basil wrap and chimichurri, was what stuck with me most. Combined with the clean, relaxed atmosphere, I'd say this place is worth a visit if you're looking for a Haeundae BBQ restaurant with great pork neck :)