Busan Korean BBQ for group dinners: Jirisan Kkul Tong Galbi

Getting there from Yangjeong Station and visitor information

Today, I’m bringing you a story about a Korean barbecue place in Yangjeong where I had a really satisfying meal. It’s Jirisan Kkul Tong Galbi Busan Yangjeong Branch, and once I visited, I could totally see why people call it a great-value restaurant near Yangjeong Station.

The address is 1F, 18 Jungang-daero 909beon-gil, Busanjin-gu, Busan, and it’s only about 182m from Exit 3 of Yangjeong Station, so it’s really close. The route isn’t difficult either: come out of Exit 1 of Yangjeong Station, walk straight, then turn right at the Baskin-Robbins alley. You’ll spot it right at the four-way intersection in the alley. It was my first time going, but I found it quickly without getting lost.

It’s open daily from noon until 11 p.m., with last orders at 10:30 p.m., so that may be useful when making dinner plans. There isn’t separate parking, though, so I recommend taking public transit. Since it’s near Yangjeong Station, coming by subway is much easier.

A red-brick exterior and warm charcoal-grill atmosphere

The exterior immediately caught my eye. The building is finished in red brick tiles, and the large green sign reading “Jirisan Kkul Tong Galbi” stands out even from a distance. There was also a freestanding menu board at the entrance and another sign saying, “Real 100% pork ribs ₩3,900,” making it the kind of spot that naturally draws your attention as you pass by.

Inside, round tables with charcoal braziers line the wood-toned interior, while silver exhaust pipes hang from the ceiling. That gently smoky charcoal aroma filling the room was exactly my kind of atmosphere. Since they place the charcoal directly in the brazier for grilling, I was already getting excited the moment I sat down. The comfortable, warm setting would be great for a casual meal with friends, as well as a group work dinner or a family meal out. They open the folding doors on nice-weather days, too, so I imagine it has a different feel then.

Menus and prices were posted on the wall, so ordering was easy and clear, too.

Prices, side dishes, and the self-service bar

Jirisan Kkul Tong Galbi Busan Yangjeong Branch offered genuinely excellent quality for the price. Marinated ribs are ₩3,900 per 100g, while fresh ribs and pork belly options are in the ₩4,900 range, making them easy to enjoy without too much pressure on the wallet. Meal items such as naengmyeon (cold noodles) and stew are also around ₩4,900, so even when several people eat their fill, it feels less worrying for your budget.

A generous spread of basic side dishes arrived. The seasoned shredded scallions in particular had a light coating of spicy gochujang (red chili paste) seasoning, and eating them with the meat really cut through the richness.

There was a self-service bar, so we could take as much as we needed. On the stainless-steel shelves, sauces such as onion sauce, pepper salt, meat sauce, sesame oil, and soybean powder were neatly lined up. The refrigerated stainless-steel trays below were filled with sides including pickled onions, pickled cabbage, seasoned shredded scallions, ssamjang (savory dipping paste), chojang (sweet-tangy chili sauce), garlic, and corn salad. Wet wipes, aprons, tongs, and scissors were also easy to pick up from the self-service station, which made everything very convenient.

600g of charcoal-grilled marinated pork ribs

Now for the real main event—our order! We got 600g of marinated pork ribs. The first order starts at one geun, or 600g, and additional orders are available in 200g portions.

The color was already a work of art the moment they hit the brazier. The well-aged ribs, a deep brown shade, sizzled over the charcoal, and their aroma spread through the restaurant. Mixed with the smell of meat from the next table, it made my mouth water.

They say they add natural sweetness with native Jirisan honey, and it really didn’t taste artificially sweet. Instead, there was a natural savory sweetness that blended gently with the charcoal aroma.

The outside was lightly caramelized and glossy, while the inside stayed moist and full of juices. You could tell at a glance that it had been grilled just right.

Ribs wrapped with seasoned scallions and greens

I layered lettuce and perilla leaf, added a piece of sauce-soaked rib, garlic, and seasoned shredded scallions, then wrapped it all up. The juices burst in one bite, and I honestly kept reaching for more. Ah, the visuals were insane. Looking at the photos makes me want it again. The slightly charred edges were chewy and emphasized that sweet-and-salty flavor, which was a treat in its own way. Dipping the ribs in the scallion sauce added a refreshing note, so I could keep eating without getting tired of them.

We finished every last bit, right down to the bones, in no time.

Next time, I’m definitely planning to come back and try the fresh ribs and gochujang pork belly, too.