Gangseo lamb restaurant for private group dinners: Hwarodam

While looking for a good restaurant in Magok, I visited Hwarodam Yang Kkochi Magok (화로담양꼬치 마곡), which has built a reputation as a Balsan Station restaurant. Whenever I choose a place for a work dinner, I tend to worry about the noisy, cramped atmosphere typical of lamb-skewer spots, but this place often came up as a Magok group-dining venue, so I got curious and went with a friend.

Because we reserved the day before, we were seated right away without waiting. There can be a wait if you arrive without a reservation, so I recommend booking ahead if you are planning a visit.

Par-grilled lamb ribs and lamb loin skewers on the brazier

Getting there from Balsan Station and parking

It is a 3–5 minute walk from Exit 9 of Balsan Station.

There is free underground parking in the building, with support for up to four hours, so it did not feel burdensome even when staying a while for a work dinner or gathering. Even if basement levels 1 and 2 are full, there is plenty of space through level 3.

The atmosphere: partitions and private rooms

The moment I walked in, I was surprised by how different it felt from the noisy lamb-skewer restaurants people usually picture. Every table has a partition, so we could chat comfortably without worrying about nearby eyes or noise.

From private seating for five to six people to rooms accommodating seven to 22, it was easy to see why so many people choose it for Magok work dinners.

Lamb dishes and house sauces

Menu: the full selection of grilled dishes, skewers, and cooked dishes

Hwarodam Yang Kkochi explained that it selects only young lamb under one year old, using its own aging process and special seasoning to reduce lamb’s distinctive smell while bringing out a clean flavor.

I also liked that the meat is par-grilled over the brazier before it comes out, so it cooks quickly and does not require much effort at the table. Three house sauces came with it—chive-flower sauce, secret soy sauce, and Silk Road sauce—which made it fun to try different dips with each cut.

Three Hwarodam house sauces

What my friend and I ordered

We started with lamb shoulder rack and lamb loin skewers, then added crispy eggplant and mapo fried rice. For drinks, we ordered one bottle each of Tsingtao, Kabrew IPA, and Kabrew Pilsner, comparing the different flavors as we drank.

Staff-grilled lamb shoulder rack

The staff grilled the lamb shoulder rack themselves, so we could eat comfortably. There was almost none of the gamy smell I had worried about, and every bite released plenty of juice.

Lamb loin skewers scented with the brazier

As befits a signature dish, the lamb loin skewers are made with thick fresh meat that is aged and par-grilled before serving. The more I chewed, the more juice came through, with a subtle brazier aroma lingering around it.

Sides and beer

Crispy eggplant

The crispy eggplant was crunchy outside and moist inside. Dipped in the house sauce, it paired nicely with drinks too.

Mapo fried rice

The mapo fried rice was thoroughly mixed with a spicy, savory mapo tofu sauce, making it a satisfying way to finish after the meat.

Tsingtao and Kabrew craft beer

Tsingtao went down cleanly, while the Kabrew Pilsner and IPA were full of aroma and paired well with the lamb.

My take as a Magok group-dining spot

I could see why it is talked about as both a Magok restaurant and a Balsan Station restaurant. Both the lamb ribs and lamb loin skewers were well executed, and the private atmosphere created by the partitions and rooms made it easy to recommend for a Magok work dinner too. Next time, I would like to return and try more of the cooked dishes.

Like the charcoal fire on the brazier, today’s gathering slowly warmed up.