Siheung charcoal bulgogi by Mulwang Reservoir: Bulhyangjip

A few days ago, something a little difficult happened, and I needed a change of pace. I wanted a good meal and some fresh air, so I headed to Mulwang Reservoir with someone I know. It is not far from Gwangmyeong or Siheung and has a lake to look at, so it is a place that often comes to mind when I feel cooped up. That day, I was looking for a good restaurant around Mulwang Reservoir where I could enjoy the lake view and some delicious meat, and visited Bulhyangjip Mulwang Lake Main Branch (불향집 물왕호수본점).

A meat restaurant with easy parking by Mulwang Reservoir

The first thing I liked upon arriving was the parking. Parking around Mulwang Reservoir can be a quiet concern on weekends or at mealtimes, but Bulhyangjip had plenty of dedicated parking right in front. It was convenient to park and walk straight into the restaurant.

Even from the outside, it had a slightly different feel from an ordinary meat restaurant.

The brick building has a large Bulhyangjip sign, with trees and lawn around it, making it feel as though I had come out to the countryside for a little outing.

The wording saying it specializes in charcoal briquette grilled meat also caught my eye.

At the entrance, there was a big pile of actual used charcoal briquettes, which quietly raised my expectations for the meal ahead.

This is the entrance to go through. The sign saying, “We’re open!” in a cute dialect style made me smile.

There was a mini charcoal-briquette decoration inside, and it was pretty cute haha.

Lake views and a cozy interior

The interior was clean and cozy, too.

With such a nice view, it felt well suited both to a family meal and a Mulwang Reservoir date.

We took a seat with a great view!

I also noticed that pet-friendly seats were separately marked.

Charcoal pajeon bulgogi and house-made side dishes

Once seated, we ordered two servings of charcoal pajeon bulgogi—bulgogi served with green onions in a pancake-like layer—plus Country Grandma soybean paste stew and steamed rice.

One cola and one cider, too! I also liked Bulhyangjip’s side dishes.

They were described as house-made side dishes, and the self-service corner was neatly stocked with kimchi, vegetables, and accompaniments that go well with meat.

The one that really hit the spot for me that day was the bangpung namul (seasoned coastal hogfennel greens). It is the green one in the photo below. I love having vegetable side dishes with meat, and bangpung namul’s distinctive aroma and flavor paired surprisingly well with the bulgogi. This was the kind of place where I found myself diligently eating the side dishes before the main meat had even arrived.

Charcoal pajeon bulgogi eaten with green onions

And then the charcoal pajeon bulgogi arrived.

Just looking at the photo, you immediately understand why it is called pajeon bulgogi. Rather than arriving piled high with meat alone, it comes generously loaded with green onions and vegetables. Once the onions soften slightly, they almost come together in one mass, like pajeon (Korean scallion pancake).

Picking up the charcoal-grilled meat and green onions together made for a great combination. The meat carried that distinctive smoky charcoal aroma, enhanced by the onions’ fragrance and sweetness. It felt much fresher than eating meat alone, so I kept reaching for more.

Above all, it was convenient not to have to grill the meat myself. Instead of continually flipping it over charcoal, it arrived already deliciously cooked, so all we had to do at the table was eat. There was no need to choose a designated grill person or worry about burning the meat while chatting.

I liked that it preserved the charcoal flavor properly while letting diners enjoy it comfortably. Taking a generous bite of onions and meat brought up the smoky aroma and onion fragrance at once—it really felt exactly like charcoal pajeon bulgogi.

A satisfying spread, right down to the Country Grandma soybean paste stew

The Country Grandma soybean paste stew we ordered alongside it was satisfying, too. It arrived bubbling in an earthenware pot, and just looking at it made me want rice.

After eating the smoky meat, a spoonful of hot soybean paste stew followed by rice completes a proper Korean meal. It was not only the meat that was good; the side dishes and stew worked well together overall, leaving me with the strong feeling that I had eaten a truly filling meal.

Most of all, the person I went with is quite a picky eater, but they ate well that day, saying it was delicious. It made me oddly proud that it passed even a picky palate. Since we had come to Mulwang Reservoir, being able to enjoy the surrounding scenery before or after the meal was another plus. Unlike eating at a meat restaurant in the middle of the city, it was nice to drive around the lake and take in the scenery for a change of pace. My heart had felt a little heavy for several days, but coming all the way out to Mulwang Reservoir, seeing the lush green scenery, and eating delicious meat made me feel much better.

Bulhyangjip Mulwang Lake Main Branch was a place where parking was easy, the atmosphere was cozy, and I could comfortably enjoy meat properly infused with charcoal flavor. If you like green onions, the charcoal pajeon bulgogi is especially worth trying. It is the kind of place I think I will remember when looking for a Mulwang Reservoir restaurant or a meat restaurant to enjoy with a lakeside outing.