Namyangju Korean BBQ with staff-grilled galbi: Udontan

On my way home from work, I suddenly had a craving for some seriously satisfying, delicious meat, so I visited Udontan, a barbecue spot in Dasan-dong. I heard their woodeugalbi was famous, so deciding to go was a no-brainer!

Udontan Dasan information

• Address: Unit 109, 7-26 Dasanjungang-ro 123beon-gil, Namyangju-si, Gyeonggi-do (250 m from Exit 1 of Dasan Station)
• Hours: Opens at 16:00
• Parking: Use the underground parking lot at Hangang Plaza
• Other: Group dining available; free corkage

Udontan in Dasan was very close to Exit 1 of Dasan Station, so it was easy to find. They also allow group dining and offer free corkage, so it seems like it would be a great spot for a work dinner!!

Ordering the aged woodeugalbi set

Looking over the menu at Udontan Dasan, the set options looked great. Woodeugalbi seemed to be the signature here, and since it was my first visit, I couldn't miss the house specialty—so I ordered the aged woodeugalbi set without hesitation!

The aged woodeugalbi set at Udontan came with one stew, and among the options I chose the ttukbaegi (earthenware pot) pork kimchi stew. Bubbling kimchi stew served in a ttukbaegi is almost impossible to get wrong.

Also, they said you can get free fried rice or beehive pork skin by joining the Naver receipt review event, so definitely give it a try..!!

The basic spread before the meat arrived

Once everything was ordered, the basic side dishes were set out first, and I quietly loved them. I was especially happy to see corn salad among the banchan (side dishes). There was seasoned bean sprout salad and fresh geotjeori (lightly seasoned fresh kimchi), too; both were perfectly seasoned and fresh, so my chopsticks were already busy before the meat even arrived.

Woodeugalbi grilled by the staff

The biggest plus at Udontan Dasan is that the staff grill the meat for you. So many places don't offer grilling service, so I was beyond happy that a pro handled it🥰 Best of all, I could just sit back and eat without worrying about timing or heat control—what could be better?

A bone-in cut like aged woodeugalbi is actually a little tricky to time properly, but they flipped and cut it all so smoothly that I could enjoy it in total comfort.

Aged woodeugalbi with clean, juicy flavor

The moment I finally put a piece of sizzling aged woodeugalbi in my mouth, its clean, unfussy juices burst through. The mushrooms, potatoes, and shishito peppers that came with it were such a good match with the meat, too👍

It wasn't overly sweet or salty, and the meat's own flavor really came through, so I kept reaching for more. Too busy eating, too busy🤣

I also loved the subtle savory flavor that built as I chewed the woodeugalbi, and it wasn't greasy, so several pieces never felt heavy. Dipped generously in the sesame oil sauce, it was seriously heavenly..!!

Finishing with ttukbaegi pork kimchi stew and fried rice

After we'd eaten a fair amount of meat, the ttukbaegi pork kimchi stew I'd been waiting for arrived at the table. Maybe because it had been simmered for a long time, the broth had such deep flavor—so good!! It was great with the meat, but also excellent simply spooned up on its own.

And of course, the crowning finish at a Korean barbecue restaurant is fried rice! The fried rice, which absorbed all the leftover seasoning and savory flavor from the grill, came out wonderfully nutty and salty, making for a perfect ending.

This was the kind of place where you don't feel like you've really finished until you've had the fried rice, too. If you want a hearty meal after work, I strongly recommend the aged woodeugalbi set at Udontan, a Dasan Station barbecue restaurant where you can enjoy not only woodeugalbi but samgyeopsal (pork belly) perfectly, too!