Myeongdong BBQ restaurant with 500g king axe-bone pork: Yuktongnyeong

Aged black pork barbecue in the heart of Myeongdong: Yuktongnyeong Myeongdong Main Branch

Right in the heart of Myeongdong, today I'm introducing a real deal Myeongdong restaurant — Yuktongnyeong Myeongdong Main Branch. This place serves up the essence of thick, aged meat. Even amid the bustling streets of Myeongdong, it pulls in crowds with its deep flavor alone. Get ready, I'm about to lay out my honest story of this place deliciously.

On the grill went the gorgeously marbled omija-aged black pork axe-bone belly and mushrooms. Grilling golden over powerful charcoal heat, a savory aroma spread everywhere and my mouth started watering.

A staff member carefully cut it into bite-sized pieces. The belly, crisp outside and juicy inside, had an absolutely overwhelming look to it.

Lifting up a well-cooked mushroom, it was full of juice. Yuktongnyeong Myeongdong Main Branch's grilled mushrooms are also on another level — one bite and a happy smile spreads across your face.

The golden-grilled meat piled up generously on the grill. Thinking about pairing it with the neatly arranged basic side dishes made the exceptional savory flavor even more anticipated.

What side dishes come with the meal at Yuktongnyeong Myeongdong?

Sweet and tangy sauce-tossed scallions came out. This special scallion salad cuts through the pork belly's richness, making you keep eating without ever getting tired of it.

The fragrant perilla leaf pickles were just the right amount of seasoned. Wrapping a thick piece of meat in the pungent pickled perilla leaf, you really get to experience a deep harmony of flavors.

Baek-kimchi (white napa kimchi) and various pickles were neatly set out. Thanks to the tidy side dish spread, you get to enjoy the aged meat's flavor in all kinds of varied combinations.

An elegant hexagonal small plate and cutlery setting. This kind of presentation makes you feel pampered, and it got me feeling refreshed even before the meal began.

First look at the 15-day omija-aged king axe-bone pork belly

The long-awaited axe-bone belly finally arrived and the visual is top-tier. Having gone through 15 days of omija aging, the black pork's vivid red freshness was on another level, and I couldn't help but let out a gasp.

A refreshing citrus and crab stick salad whetted the appetite. The tangy dressing lightly reset my palate, making it a great appetizer before the meat.

Flipping the axe-bone belly on the heated wire grill. A subtle charcoal aroma soaked in and a savory meaty scent spread out, building up the anticipation even more.

A bite of the crunchy vegetables and citrus salad tasted alive with freshness, refreshing the palate and pairing perfectly with the meat.

How to eat it: pink salt, wild garlic leaves and white kimchi

I got the scallion salad ready on my small plate. Its pungent scallion aroma blends with the golden meat for the best synergy of any side dish.

I dipped a well-cooked piece of belly in pink salt. The aged black pork's distinctive umami and savory fat wrapped around my mouth, leaving an unforgettable aftertaste.

I put a piece of meat and some wasabi on a wild garlic leaf. The salty leaf mixed with the sharp wasabi cuts the fat, completing the perfect bite.

I placed a piece of meat on grilled baek-kimchi. The clean crunch of the baek-kimchi mixed with the meat's flavor for maximized savory satisfaction.

The grilled pieces of meat get placed in a bowl beside the grill, so they stay warm — a thoughtful touch that lets you enjoy them warm right to the end.

I cut into a grilled mushroom cross-section to check its juiciness. The abundant mushroom juice burst out with a chewy texture, delivering a flavor just as good as the meat.

I tried the golden belly with fresh wasabi on top. The wasabi's sharpness cleanly cut through the richness, keeping the flavor appealing all the way to the end.

I mixed the bowl of onion-scallion salad evenly. The crunchy onion texture blended with the meat's chewiness for a wonderfully rich combination.

The axe-bone, with all the meat carved off, gets grilled golden. The true fun of gnawing the meat scraps off the bone made for a satisfying end to the meat feast.

Finishing with bibim naengmyeon

The long-awaited bibim naengmyeon (spicy mixed cold noodles), the dessert main event, arrived. The red seasoning sauce, egg, and sesame oil aroma exploded my salivary glands just by looking at it.

I mixed the sauce and noodles with my right hand. The spicy-tangy seasoning soaked into the chewy noodles, cleansing my greasy stomach refreshingly. Sharing it out onto a small plate and eating the spicy noodles rounded out the meal perfectly — very satisfying.

Where Yuktongnyeong Myeongdong is, and is it worth it?

It's located at 37-2 Myeongdong 8na-gil, Jung-gu, Seoul, South Korea, so it's easy to find and very accessible. The price for the 500g axe-bone belly is reasonable too, so this is a place I definitely want to revisit next time!