Hongdae, Seoul Korean BBQ with copper table flues: Gogikkun Gim

Today I've got a story about a hearty meat meal I had in Hongdae 🍖 Whenever I have plans around Hongdae I end up agonizing over where to eat, and this time I finally went to Gogikkun Gim Chunbae Hongdae Main Branch (고기꾼김춘배 홍대본점), a place I'd heard the name of for ages.

Being able to enjoy beef and pork in one sitting was the draw, and since I happened to be searching for a good samgyeopsal spot around Hongdae/Hapjeong and the reviews were great, I booked without hesitation :)

Where is Gogikkun Gim Chunbae Hongdae Main Branch, and when is it open?

• Address: 36 Hongikro3-gil, Mapo-gu, Seoul, 3rd floor
• Hours: 12:00 – 23:00
• Tip: The staff grilled the meat for us, which was such a nice touch :)

Inside the restaurant: every table has a grill and a copper flue

At Gogikkun Gim Chunbae Hongdae Main Branch, a big wooden door catches your eye before you even notice the sign. There are hand-written signs with arrows next to the entrance, so even first-timers can find their way without trouble.

Step through the door and you're met with a run of walls that keep the raw wood texture, softly lit so it feels a little like a cozy izakaya. Every table has its own grill, with a round copper flue hanging above — a setup that meant we could grill without worrying about smoke at all.

The tables were spaced generously too, so we could chat comfortably without worrying about the neighboring table. Alright, enough about the interior — let's get into the real stars of the day, the menu items.

What comes in the Hanwoo-Handon Set for Two, and how does it taste?

The Hanwoo-Handon Set for Two at Gogikkun Gim Chunbae Hongdae Main Branch is the main dish, made up of pork belly (150g), fresh galbisal (250g), and today's hanwoo (200g). Pork belly, galbisal, and hanwoo sirloin came laid out side by side on a black plate, with shiitake mushrooms and corn on the side — the plating alone got my mouth watering.

Pork belly (ogyeopsal)

The pork belly looked like it had been sliced along the grain after a light freeze, marbling packed tight throughout — the moment it hit the charcoal, fat sizzled and dripped and a savory smell spread instantly.

Grilled until the outside turned golden and crisp while the inside stayed juicy, the first bite sent juices flooding through my mouth. Fatty as it was, it never turned greasy — the more you chewed, the more a quiet savoriness lingered, making it the cut I kept reaching for.

Fresh galbisal (boneless short rib meat)

The fresh galbisal had thin streaks of white marbling running through the red meat, and just looking at it you could tell the juices would be alive — sure enough, grilling it proved that right. Cooked to just barely rare, the meaty aroma came through strong while the texture stayed impressively tender.

Hanwoo of the day

Today's hanwoo came out as sirloin, and lightly seared and dipped in salt, it practically melted in the mouth, with a subtle sweetness released with every chew — a cut I kept marveling over as I ate. If you're on the hunt for a good samgyeopsal spot around Hongdae/Hapjeong, this set alone is worth ordering.

Half-and-half naengmyeon: cold broth and spicy noodles in one bowl

After eating a good amount of meat, you naturally start craving something refreshing, and that's exactly where the half-and-half naengmyeon (cold noodles) came in. True to its name, the bowl is split evenly between mul naengmyeon (cold noodle soup) and bibim naengmyeon (spicy mixed cold noodles), and snipping the noodles with scissors was its own small pleasure.

The mul naengmyeon side had a broth that was cold and refreshing with a mild savory depth, doing a great job of cleaning the palate after all that meat. The broth had that faintly icy, half-frozen texture, so I ended up drinking it down to the very last drop.

On the other side, the bibim naengmyeon noodles were coated evenly in a tangy-sweet sauce, and the moment I mixed it with chopsticks a fragrant sesame oil smell rose right up. The spice wasn't intense, with the tangy flavor standing out more, so even people who don't love strong heat should be able to enjoy it comfortably.

Dice rice: the surprise hit of the meal

The last thing we ordered was dice rice, and this turned out to be a genuinely unexpected twist. Rice gets stir-fried in the smoky drippings and fat left over from grilling, along with diced ingredients, then topped with a generous mound of gim (seaweed) flakes, sesame, and green onion.

A big spoonful brought a gentle charcoal aroma across my nose, with the spicy-savory seasoning soaked right into every grain of rice. The slightly firm, chewy texture of the rice was great too, and the crunch of the gim flakes added even more savoriness.

Final verdict on Gogikkun Gim Chunbae Hongdae Main Branch

Looking back at the whole meal, the meat itself was great quality, and the way it built into a course with naengmyeon and dice rice at the end made for a satisfying day. I think anyone looking for a good samgyeopsal restaurant in Hongdae would be happy here, and being able to taste both beef and pork in one sitting was a real strength.

Next time I'd love to come with friends or for a work dinner with more people and order a wider variety of cuts. It seemed like it would work just as well for a date as for a casual get-together. I think I'll be back here whenever I'm craving meat in Hongdae 😊