Jeongja-dong lamb BBQ: shoulder rack add-on and mentaiko rice at Nokji

Yesterday I went to Nokji Bundang Jeongja Branch in Jeongja-dong, Bundang. I found it while searching for lamb restaurants in Jeongja-dong.

The friend I went with had such a happy look on their face during dinner that I felt really proud too. Glad we came~ so glad~

I don't usually eat lamb, but my impression has changed a lot, and I think I'll be coming back with family often.

I especially want to bring my parents next time. I've already told them, haha.

Where is Nokji Bundang Jeongja Branch, and how do you walk there from Jeongja Station?

The address of Nokji Bundang Jeongja Branch is 1F 113, 13 Jeongja-ro, Bundang-gu, Seongnam-si, Gyeonggi-do. I took the Suin-Bundang Line, left work right on time at 6pm, and arrived in 15 minutes, haha.

Since it's lamb, you pretty much have to have wine or draft beer. Personally I think public transport (bus, subway) is the way to go — traffic is heavy at rush hour.

Menu and order combo: the beef-and-lamb set for two plus myeongnan pa bap

I'd already checked several reviews, and the beef-and-lamb set for two + mentaipa bap (pollock roe green onion rice) + house wine (or draft beer) seemed like the safest bet. In the end that's what we got, plus one extra order of shoulder rack.

Table setting and Himalayan rock salt at Nokji

We'd already made a reservation. Each person gets an individual base setting — dried radish greens seasoned with traditional doenjang (soybean paste), herring roe, wasabi, cheongyang chili, washed aged kimchi, special soy sauce~~ The staff asked if it was our first visit and then explained everything in detail.

They gave us salt ground fresh at the table. Not regular salt — they said it's Himalayan salt.

Rock salt is generally less bitter and pairs well with steak and grilled dishes. Eating it this way, the meat's natural flavor really shines~~~

You could really feel the owner's dedication to the meat~

French rack vs shoulder rack: what's the difference?

They brought out the beef-and-lamb set for two right away and explained it to us: aged raw short rib (beef), shoulder rack (lamb), French rack (lamb). French rack is the back rib section (bottom left of the photo), shoulder rack is the rib section closer to the shoulder (bottom right of the photo). The big piece behind is the raw short rib.

My friend and I both found the shoulder rack suited our taste perfectly, so we ordered one more portion.

Staff grill the lamb like craftsmen at your table

You can watch the meat being grilled right in front of you. It starts with — of course — the aged raw beef short rib~~~ hehe~

They lightly brushed oil on the mushrooms and green onions. Ooh~~~

At the start they also rubbed the grill plate with fat first. That's a tip to keep the meat from sticking to the pan. Grilling meat well or poorly comes down to hidden details like this. Watching quietly from the side, it really reminded me of a craftsman at work — someone so practiced at one thing that I couldn't help but be impressed.

A meal you eat with your eyes first

It had been a while since I enjoyed a meal at such a nice restaurant. The friend I came with had been to another lamb place before but was too full to eat much and didn't really get to appreciate how good lamb could be. Same for me, honestly~~~ hahaha. They said this meal made them want to come eat lamb more often. Hehe~~~ Invite me next time too~~

Just as the raw short rib was almost done~~ oh~~ they whisked up some egg for dipping, and it was a real treat.

There were so many sauces and condiments to dip into that picking one was half the fun. The meat itself was delicious plain, and just as good dipped. I tried the crystal salt for the first time — I liked that the flavor wasn't too strong.

And here~~~ this is the dome they placed over the grill for the final smoking step. I'd honestly never seen this in person before, so it was fascinating. A fun, novel touch — I was curious how it would taste.

While chatting with my friend, my eyes kept drifting to the grilling and the new side dishes being brought out. I think this one was potato salad. They said you could eat it as a side or dip the meat in it too.

It was delicious on its own and just as good as a dip. Haha.

It was a wonderful meal all around.

A cold draft beer with the lamb

Eating lamb, I felt like I needed a cold draft beer to really wash it down, so I ordered one~ The beer was crisp and refreshing, haha. It would've felt wrong not to order one~~

Finishing with myeongnan pa bap (pollock roe and scallion rice)

After eating just meat for a while, I remembered the mentaipa bap we'd ordered and set aside earlier.

Finally, time to mix it up. Let's give it a good stir~

After mixing it thoroughly, we cleaned the plate in no time. Hahaha.

Why Nokji Bundang Jeongja Branch is worth it for lamb in Jeongja-dong

This was my first time visiting Nokji Bundang Jeongja Branch, a beef and lamb specialty restaurant.

If you're looking for lamb restaurants in Jeongja-dong, it's worth noting you can try both French rack and shoulder rack here.

It's also worth considering if you're after a Korean BBQ restaurant with a nice atmosphere, or if you prefer places where staff grill the meat for you. It was a fun evening meal and one I'll remember, since I feel like I'll be coming back often.

Group seating is available for family, friends, or couples, so keep that in mind too.