Cauldron-lid pork belly at Suyu Daewang, a Suyu Station Korean BBQ
In short
Suyu Daewang Sotttukkeong Samgyeopsal is a Korean BBQ restaurant near Exit 7 of Suyu Station (Line 4) in Gangbuk, Seoul, where the meat is grilled on a giant sotttukkeong (cauldron lid). We ordered the half-and-half pork belly and pork neck with steamed egg custard, then turned the leftovers into sotttukkeong fried rice, and grilling kimchi and bean sprouts in the pork fat made it feel different from a standard grill plate. Suyu Daewang Sotttukkeong is a solid pick for a team dinner, a group gathering, or after-work pork belly and drinks near Suyu Station.
Good to know
- Location
- Near Exit 7 of Suyu Station (Line 4) — 46 Dobong-ro 87-gil, Gangbuk-gu, Seoul (part of the 1st floor)
- Parking
- Parking space available next to the restaurant
- What we ordered
- Half-and-half pork belly and pork neck, steamed egg custard, fried rice
- Side dishes
- Kimchi, minari (water dropwort), seasoned scallion salad, onion and sauces, plus a self-serve bar
- The meat
- Said to be top-grade pork aged 168 hours at a low temperature
as written by the visitor on Sep 18, 2026
On days when I'm craving meat, samgyeopsal (grilled pork belly) is always the first thing that comes to mind. This time I headed to Suyu Daewang Sotttukkeong for dinner near Suyu Station. It's known as a hotspot around Suyu Station for high-quality grilled meat, and word had definitely gotten around.
Where is Suyu Daewang Sotttukkeong, and is there parking?
Suyu Daewang Sotttukkeong Samgyeopsal sits right near Exit 7 of Suyu Station on Line 4, so it's very accessible, and there's a parking space next to the restaurant, so driving there is easy too. As the name suggests, they grill the meat on a giant sotttukkeong (cauldron lid), so I made sure to get there promptly haha!!
The interior is quite spacious and comfortable, making it perfect for dates, family meals, work dinners, and all kinds of gatherings!
What's on the menu at Suyu Daewang Sotttukkeong?
Pork belly and pork neck in one order: the half-and-half plate
On this visit I went with the pork belly and pork neck combo, perfect for when it's hard to settle on just one cut. The pork belly has enough fat to make it deliciously savory once grilled, while the pork neck is leaner with a satisfying chewy texture — grilling both together meant I could pick and choose depending on my mood, which I loved.
For side dishes: kimchi, minari, scallion salad~
Onion and a variety of sauces are also provided, great for pairing with the meat.
I also really liked that you can freely use the self-serve bar if you need more side dishes.
Grilling pork and kimchi together on the cauldron lid
On the big sotttukkeong, they grill the pork belly and pork neck together with kimchi, seasoned bean sprouts, minari, and myeolchi jeot (fermented anchovy sauce) — a perfect match with the meat!
The pork belly and pork neck, grilled to a golden brown, are of course delicious on their own, but pairing them with fresh lettuce wraps and the kimchi and bean sprouts grilled in the fat was so good depending on what I felt like.
Pork belly from top-grade pigs aged 168 hours at low temperature, grilled on a sotttukkeong, simply can't be bad. Golden on the outside, juicy on the inside, with the fat rendered right out!! The savory flavor was outstanding.
As the kimchi cooks in the fat rendered from the meat, it takes on a flavor quite different from fresh kimchi. Putting the grilled kimchi on top of well-cooked pork belly is a combo that's hard to mess up.
To taste the meat itself first, I dipped it lightly in salt~
Then wrapped some in fresh lettuce~
Pairing it with grilled bean sprouts, myeolchi jeot, and the various other side dishes and sauces was so tasty.
Steamed egg custard, the side that paired best with the pork
I also ordered egg custard to eat alongside the meat. Served piping hot, it's a great side dish to have between bites of meat — a spoonful of the soft egg custard, then back to the meat, made a wonderful combination. Especially when eating something fatty like pork belly, you start craving something different partway through, and having the soft, warm egg custard there was great.
Finishing with cauldron-lid fried rice
When you go out for samgyeopsal, there's one menu item that's hard to skip no matter how full you are. Fried rice. Fried in the sotttukkeong with whatever ingredients are left after eating your fill of meat, it's basically the closing course of any Korean BBQ meal. Stir-frying the rice evenly on the piping-hot sotttukkeong gives it a savory appeal completely different from eating the meat itself. It's delicious right away, but personally I like pressing the rice a little into the sotttukkeong — enjoying it slightly crisped up like nurungji (scorched rice) was so good too.
When you're craving pork belly in Suyu
Grilling meat and kimchi together on a big sotttukkeong has a charm that's quite different from samgyeopsal on a regular grill plate! If you're looking for a spot near Suyu Station for a work dinner or gathering, or want a drink with samgyeopsal after work, and you're craving meat grilled on a sotttukkeong, enjoy a good meal at Suyu Daewang Sotttukkeong.
Where it is
46 Dobong-ro 87-gil, Gangbuk-gu, Seoul, South Korea, 1st floor (partial)서울특별시 강북구 도봉로87길 46 1층 일부
