Korean BBQ after a Gwanaksan hike in Sharosu-gil, Seoul: couple set

Gogigupneunsaramdeul Sharosu-gil (고기굽는사람들 샤로수길본점)

What kind of Korean BBQ restaurant is Gogigupneunsaramdeul Sharosu-gil?

Gogigupneunsaramdeul was started by a son who grew up watching his father run a butcher shop called Hanyang Chuksan in Nakseongdae Market in 1995, and who took over the family trade.

It reportedly began in 2012 at Gwangmyeong Sageori and opened its second branch on Sharosu-gil in 2016.

Both pork and beef are said to be aged in the Hanyang Chuksan butcher shop's aging room, alternating between wet and dry aging, so you can feel they take it seriously.

They also say they cut out middlemen to keep prices reasonable.

Is Gogigupneunsaramdeul good for lunch after hiking Gwanaksan?

Gogigupneunsaramdeul Sharosu-gil has served lunch since 2023, so it was perfect for a post-Gwanaksan hike meal like ours. Group seating is available too, so it works for company dinners and get-togethers.

They say stews like kimchi jjigae (kimchi stew) and doenjang jjigae (soybean paste stew), along with jangajji (pickled vegetables), are made in-house.

What side dishes come with the Korean BBQ?

I was surprised by how many banchan (side dishes) were laid out the moment we sat down. There was napa cabbage kimchi, ssammu (pickled radish wraps), pickled onions, shredded scallion salad, and lettuce and other wraps, plus fish cake, corn salad, gimjaban (seasoned seaweed flakes) and jangajji. They also set out ssamjang (dipping paste), raw garlic, wasabi and salt for the meat.

With so many side dishes, it was fun picking at this and that before the meat even arrived.

What comes in the couple set?

That day we ordered the couple set, plus soy-marinated honeycomb pork skin and one extra bowl of rice.

• Couple set: pork belly + cubed pork neck + pork jowl, Gwanak steamed egg + kimchi jjigae
• Soy-marinated honeycomb pork skin
• 1 extra bowl of rice

Kimchi jjigae: loaded with meat in a spicy broth

The kimchi jjigae, which they say is made in-house, came bubbling in a ttukbaegi (Korean earthenware pot).

It was packed with meat, so fishing out the chunks was fun, and the broth was spicy enough to cut the richness of the grilled meat cleanly.

Eating it right after coming down the mountain made it even more welcome, and adding a bowl of rice to the stew made a hearty meal.

Gwanaksan steamed egg: puffed high in an earthenware pot

The Gwanak steamed egg (gyeran-jjim) grabbed my attention the second it arrived, puffed up high above the ttukbaegi.

Seaweed flakes, sesame seeds and chopped scallions on top added a nutty flavor. It was fluffy and soft all the way through, great for cleansing the palate between bites of meat.

How was the aged pork, honestly?

Hangjeongsal (pork jowl)

The hangjeongsal (pork jowl) kept that signature chewy, springy texture, so it was fun to bite into.

Grilled well over charcoal, it was slightly crisp outside with juicy fat left inside. Eaten with the scallion salad or pickled onions, the nuttiness stayed while the greasiness was tamed, so my chopsticks kept going back.

Samgyeopsal (pork belly)

The samgyeopsal (pork belly) came topped with shishito peppers and cherry tomatoes, which looked appetizing. On the charcoal, the outside turned golden, the fat rendered out and a nutty aroma rose up.

Maybe because it is cross-aged in the aging room, it was clean with no gamey smell, and even the fatty part was chewy rather than greasy.

Kkakduk moksal (cubed pork neck)

True to its billing as the shop's pick for lean-meat lovers, the kkakdugi moksal (cubed pork neck) had little fat and was mostly lean meat.

It comes cut into cubes that fit in one bite, so it was really easy to eat. Thick but not dry, it was tender, good wrapped in lettuce or just dipped in salt.

Soy-marinated honeycomb pork skin

The soy-marinated honeycomb pork skin (ganjang beoljip kkeopdegi) is scored pork skin that is slow-aged at low temperature for over a day in a special soy-based marinade.

It's nicknamed "drug pork skin" (because it's addictive). The honeycomb-patterned cuts let the seasoning soak all the way in, and the edges turn crisp when grilled. The chewy texture with the sweet soy marinade made it a perfect treat between pieces of meat.

Verdict: is it worth it for lunch after a Gwanaksan hike?

Gogigupneunsaramdeul Sharosu-gil satisfied our post-hike hunger in both portion and lineup. As a butcher-shop family, they clearly care about aging meat, so I'd recommend it to meat lovers.

If you're looking for Korean BBQ near Seoul Nat'l Univ. Station, a good restaurant on Sharosu-gil, or a lunch spot after hiking Gwanaksan, give it a visit! Next time I definitely want to try the instant-marinade trio menu 😊