Moran Station Korean BBQ for Friday soju and acorn jelly: Mat Chandeul

Why I came back to this Moran Station pork belly spot on a Friday night

Mat Chandeul Wang Sogeum Gui Moran Branch (맛찬들왕소금구이 모란점) is a Moran Station pork belly place I had eaten at once and liked, so when my husband and I got a samgyeopsal (pork belly) craving on a Friday evening, we went back. You know those Friday nights when good meat just sounds extra good? This time we hadn't had pork belly together in a while, so we returned to the place that satisfied us before.

Since I remembered it being good, I booked through Naver without a second thought. Even though we were a bit early, the restaurant filled up with customers quickly, and I thought again: yep, a real Moran favorite!

• Mat Chandeul Wang Sogeum Gui Moran Branch
• 1st floor, Vision Building, 16-7 Dunchon-daero 101beon-gil, Jungwon-gu, Seongnam-si, Gyeonggi-do
• Hours: Mon–Sun 12:00–23:00

Is Mat Chandeul Wang Sogeum Gui Moran Branch easy to walk to from Moran Station?

It's near Moran Station, so it was easy to reach by public transport. We were planning on a glass of soju that day, so we came on foot instead of by car, and being close to the station made getting there comfortable.

Atmosphere and seating

When we walked in, fresh cuts of meat were neatly on display. It gave the feeling that they use good ingredients, which made me look forward to the meal even more.

The space is roomy and clean, and the tables are really wide, so it looks like a good spot for company dinners or get-togethers. I came back because I was happy with my earlier visit, and this time too the staff grilled the meat for us and the basic side dishes were generous, so we had a lovely meal.

A set price and what comes with it

The A set at Mat Chandeul Wang Sogeum Gui Moran Branch is ₩47,000 (marked as ₩2,000 off), and it comes with 400g of meat (pork belly or pork neck) and a stew (doenjang or kimchi). Below are photos of the menu.

As soon as we sat down, the A set was the first thing that caught my eye, so we ordered it. Pork belly with doenjang (soybean paste) stew is the most basic, never-fail combination, and we added a bowl of rice too. And to really enjoy the Friday mood, soju was a must! Friday evenings really are happier with good food.

• A set (₩2,000 off) ₩47,000
• 400g meat (pork belly or pork neck)
• Stew (doenjang or kimchi)

The basic side dish spread

The basic table setting came with wrap vegetables, several kinds of pickles, kimchi, meljeot (salted anchovy sauce), and a range of sauces. Everything was neatly prepared, and I liked that it lets you enjoy the meat in lots of different ways.

Pork belly that comes with a price-and-weight receipt stuck on

The pork belly here comes with a receipt showing the price and weight stuck right onto the meat. A little later the thick pork belly arrived, and what impressed me most was this receipt!! Instead of just saying they use good meat, you can check the actual weight, and that makes you trust the place!

Personally I usually prefer beef, but thick pork belly like this, grilled properly, gives a satisfaction on par with beef.

Do the staff grill the meat from start to finish?

Yes, a big plus of Mat Chandeul Wang Sogeum Gui Moran Branch is that the staff grill the meat for you from start to finish. They adjust the heat to the thickness of the meat and time it for the best moment, so my husband and I could just chat while we waited. That's why it's the place I think of when I want to enjoy Moran Station pork belly properly. For me, anyway, haha

As the grilling started, they put meljeot, potatoes, and tteok (rice cakes) on too, and it made my mouth water just looking at it.

Dotorimuk while the meat cooks

While the pork belly cooked, I also scooped out a bowl of chilled dotorimuk (acorn jelly). Mild, savory meat with cool dotorimuk was the best. There was no chance to feel greasy, so oddly the meat just kept going down.

Watching the staff cut the meat into even pieces like a pro and arrange it neatly made even the waiting time fun. Chatting with my husband about this and that while the pork belly browned was another little pleasure. Just the color of the cooking meat made me excited for how good it would be.

The tteok that cooked first was moved onto the stone plate, and then the well-cooked pork belly was stacked there in bite-size pieces. After that, they warmed the kimchi gently in the plate's leftover heat and kindly explained the tastiest way to eat it all.

How do you eat the pork belly here for the best taste?

The first way the staff recommended was to dip it lightly in just Himalayan pink salt and Andes lake salt. They said to taste the meat's own flavor first, and the moment I took a bite I understood why. It was really juicy and the nutty flavor filled my mouth. It reminded me again that the better the meat, the better it is eaten simply.

Next I put pork belly on a lightly cooked piece of kimchi, added a few side dishes and wasabi. An exclamation-worthy combo!!!!!!! The savoriness of the kimchi and the kick of the wasabi made the pork belly's flavor pop even more, and dipping it lightly in meljeot had its own charm too. Trying the combinations one by one was fun, so I never got tired of it.

• Dip lightly in Himalayan pink salt and Andes lake salt
• Pork belly with side dishes and wasabi on kimchi cooked on the stone plate
• Dip lightly in meljeot

The A set's doenjang stew and rice

The doenjang stew I chose with the A set was packed with ingredients, not salty but deeply savory, and it went well with the Moran Station pork belly. I ate the stew and rice in between bites.

Wrapping up the Friday night

Wrapping meat in lettuce, then a spoonful of warm doenjang stew, then a glass of soju: that completed the Friday night! Good meat, friendly service, and the ease of having it grilled for us all made it a satisfying evening.

If you're looking for a good Moran Station pork belly restaurant, I recommend Mat Chandeul Wang Sogeum Gui Moran Branch.