Weekend lunch aged galbi set at a Namyangju BBQ restaurant: Udontan

I'd been craving woodae galbi (premium bone-in short rib) for a while, so I headed to Udontan Dasan Main Branch, a Korean BBQ restaurant right by Dasan Station. Udontan only does dinner on weekdays, but on weekends they also open for lunch, so a weekend lunch visit works too. A skilled staff member grills the quality aged galbi from start to finish, so all I had to do was sit back and eat — even neatly trimming the meat off the bone for us, which was great.

Parking and walking from Dasan Station to Udontan

Udontan Dasan Main Branch offers parking support in the building's basement lot, which is convenient, and it's directly across from Dasan Station, so it's also easy to reach by public transit.

Inside Udontan Dasan Main Branch: mood and seating

The interior is clean with a dim, moody vibe, great for grilling meat with a drink on the side. There's also terrace seating if you'd rather sit outside. Since a lot of sunlight was pouring in during the day, we chose to sit further inside.

One quirky detail at this Dasan Station BBQ restaurant: the utensils, small plates, and water cups are stored in a holder mounted on the wall. Since it's wall-mounted, it doesn't get in the way and feels clean and space-efficient.

Menu and the price of the aged woodae galbi set

The menu has pork belly and pork neck alongside their signature woodae galbi. I mulled it over, but since I came for the galbi today, I went with the aged woodae galbi set, which comes with a stew, and picked the pork kimchi jjigae in a hot pot — good for curing a hangover. There's also a beef rib doenjang jjigae option if that's more your taste.

• Aged woodae galbi set ₩68,000

Six side dishes and four sauces at Udontan

As soon as we ordered, they brought out six neatly arranged banchan (side dishes) and the sauces right away.

From the top: salt, lamb skewer seasoning, garlic sesame oil sauce, and ssamjang (thick soybean paste dip) — four sauces total. Personally, the garlic sesame oil sauce was really delicious.

Every single banchan was excellent quality, especially the corn potato salad, the crisp fresh kimchi, and the bean sprout scallion salad.

A rack of aged woodae galbi grilled by the staff

Next up, today's main event: a rack of woodae galbi.

The ribs came out pre-seared, and honestly looked so good — like tataki — that it seemed like it would be delicious even eaten as is.

Potatoes, kkwarigochu (mild green chili peppers), and king oyster mushrooms came alongside, perfect for grilling as sides.

Once the grill was hot enough, a staff member grilled the meat for us, and it sizzled away beautifully. Sometimes self-grilling is fun, but for meat like woodae galbi, having a pro grill it definitely makes it taste better.

They even carefully trimmed and grilled the meat still clinging to the bone. Given how big the bones are, grilling them directly on the grate would've been a stretch anyway.

Listening to that sizzle had me drooling nonstop.

They set the ready-to-eat pieces on the side plate so we could just dig in.

How the galbi tastes with salt, garlic oil and seasoning sauce

First, I tried it with salt, and the juices from the beef rib filled my mouth — so good. Beef is the best.

It also paired well with the garlic oil sauce and the herb sides — good enough that I'd recommend it as a Dasan Station BBQ spot.

I also dipped it in the lamb skewer seasoning,

and the spicy kkwarigochu along with the crisply grilled potato were also great.

The pork kimchi jjigae that comes with the set

Midway through, the pork kimchi jjigae arrived.

True to its price, the hot pot was huge and packed with ingredients.

Spicy enough to properly cure a hangover, and hearty with ingredients — I finished it full and satisfied.

We cleaned every plate and left in a good mood.

Is Udontan Dasan Main Branch worth it for weekend lunch?

A Namyangju BBQ restaurant with a great atmosphere and outstanding quality woodae galbi.

• 🔵 What we liked - Staff grill the meat for you
• 🔵 What we liked - Delicious stew and banchan
• 🔴 What we didn't like - Nothing in particular