Seohae, Incheon Korean BBQ with meljeot: Heukdwaeji Hyeongjedeul

For briquette-grilled black pork in Gajeong-dong

For thick aged pork with satisfyingly rich juices, the smoky aroma unique to briquettes, and care poured into everything from the neatly set banchan (Korean side dishes) to every grain of rice, there is Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch (흑돼지형제들 가정루원시티본점).

Getting there and restaurant information

Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch is at units 101–103 on the first floor, 15 Yeomgok-ro 464beon-gil, Seohae-gu, Incheon. It is within walking distance of Gajeong Station on Incheon Line 2, which made it easy to arrange a meet-up. It is open from 16:30 to 24:00 on weekdays and 12:00 to 24:00 on weekends, with last orders at 23:00. There are private rooms, room-style dining, high chairs, and group reservations are available.

The restaurant has pleasant ventilation, so there is less worry about the smell of meat. Its room-style layout with private rooms suits small meals as well as group dinners, family gatherings, intimate meals out, and dates.

Care you can taste in the opening spread

As soon as I sat down, the basic spread arrived. A staff member explained the care that went into each item in detail, which made me trust it even more.

Unlike ordinary restaurants that use ready-made products, I was surprised to hear that even the smallest seasoning is cooked and made in-house.

House-made kiwi salad dressing

This special salad sauce is made by blending fresh kiwi in-house. Rather than an artificial sweetness, the kiwi's natural tang freshens up the palate.

Steamed cabbage and house doenjang ssamjang

Lightly steamed cabbage, rather than raw cabbage, comes as a basic side dish and adds a soft texture when wrapped around rich meat.

The ssamjang (fermented soybean dipping paste), made with house-made doenjang, has wonderfully deep, savory flavor.

Acorn jelly soup with beef-bone broth

The chilled dotorimuk-sabal (acorn jelly soup) is made with a rich beef-bone broth simmered in the restaurant and topped with a thin layer of ice. One sip brings deep meaty flavor and a clean acidity, making it a lovely appetizer before the pork.

Checking the raw pork and the first grill

A briquette fire, glowing red with strong heat, is set in the center of the table brazier. The gentle yet powerful heat unique to briquettes quickly sears the exterior of the thick pork, locking in its juices.

When the ordered meat arrives, a staff member brings the raw pork to the table to show it before grilling. Seeing the bright red color, close marbling, and ratio of fat to lean meat first made it even more reassuring.

After the raw pork check, it is first grilled over high heat in a dedicated area and then brought to the table. Even after that initial grill, the staff carefully look after the cooking, so I could stay focused on conversation throughout the meal.

The pairing of five-layer pork belly and meljeot

I could watch the pork being coated with lard and initially grilled at high heat. The golden-seared meat was placed on the grill and cut into easy-to-eat pieces; the savory aroma and fire-kissed scent had my mouth watering.

I lightly dipped a piece of perfectly cooked ogyeopsal (five-layer pork belly) in coarse salt that had been drained for more than 3 years. The skin was crisp yet chewy, and each bite filled my mouth with savory juices. Thanks to 7-day low-temperature aging, there was no off smell at all, and the tender meat almost melted away.

The pork skin also retained its springy texture, and dunking it generously into the salty meljeot (salted anchovy sauce) bubbling on the grill was a fantastic balance.

Suhyangmi rice and side dishes

The real strength of Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch shows not only in the meat but also in its side dishes and a bowl of rice.

What impressed me most was the rice. The lid opened on premium Suhyangmi rice with a scent like nurungji popcorn. It had exceptional stickiness, and the more I chewed, the more its sweetness and toasted-rice flavor lingered—I could have finished a whole bowl plain. Mixing freshly cooked Suhyangmi rice into the meljeot sauce reduced thickly on the grill was an absolute rice thief.

The bomb gyeran-jjim (steamed egg) rises in soft, puffy clouds above its earthenware bowl. The owner says they use a generous 3 to 4 eggs, keeping families and growing children in mind. A deep spoonful was moist, soft, and full of savory flavor.

A spicy gochujang-jjigae (red pepper paste stew) and refreshing naengmyeon (cold noodles) are essential to finish the meal, right? The stew is made by stir-frying pork, onion, and vegetables in lard to create the broth, with plenty of ongsimi potato dumplings added for a rich, spicy kick. It neatly clears away the richness in your mouth.

How to enjoy it even more

• Check the thickness and freshness of the raw pork the staff show before the initial grill, then place the meljeot in the center of the grill and let it bubble down alongside the meat.
• Make a wrap with lightly steamed cabbage, house doenjang ssamjang, a piece of pork neck, and fresh kiwi cabbage salad for a mix of crunch, softness, and fruity freshness.
• Eat half of the Suhyangmi rice with the meat, then mix the rest into the reduced meljeot and top it with a piece of pork.
• There may be a wait during evening peak hours and on weekends, so I recommend reserving ahead for group dinners or family gatherings in a private room.