Chili in cold naengmyeon at a Gajeong-dong, Incheon BBQ: Heukdwaeji

I was looking for a place to eat meat in Ruwon City and ended up at Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch.

💚Heukdwaeji Hyeongjedeul🩵 1st floor, units 101–103, 15 Yeomgok-ro 464beon-gil, Seohae-gu, Incheon, South Korea

Inside Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch

Before you even step inside, there's a display case showing off the meat. Being able to check the quality with your own eyes made me look twice, haha.

The inside was bigger than I expected, with tables running all the way to the back — it looked like a good spot for a family meal or a group gathering.

What comes in the 62,000-won Jirisan black pork 600g set for three

We ordered the Jirisan black pork 600g set for three: 400g of pork neck plus 200g of pork belly, for ₩62,000. We wanted to eat properly for two of us, so I liked that the pork neck portion was generous.

The meat comes pre-seared, so it was really easy to eat! There are so many BBQ places around Gajeong-dong, Incheon these days, but this one stood out for how much they prepare in-house.

Charcoal comes to the table, and they set the meljeot right on top of it too. They add the seasoning separately, and once it's bubbling, dipping the meat in really brings out the umami.

House-made ssamjang and aged salt at Heukdwaeji Hyeongjedeul

The staff explained that aside from the wasabi, wild garlic leaves, and kimchi, pretty much everything is made in-house. Even the ssamjang (fermented dipping sauce) doesn't taste like the usual store-bought kind.

They also make their own kiwi-based sauce, and use salt aged for several years. It's strange — the salt isn't just sharply salty, there's a faint sweetness at the end. It was fun alternating bites between the salt and the sauce. The care put into even these basic sides makes this worth recommending as a place to eat in Gajeong-dong, Incheon.

Grilling the pork neck and pork belly over charcoal

Then came the real thing — pork neck and pork belly on the charcoal. The thick-cut neck grilled up golden on the outside while staying juicy inside. I usually don't love pork neck because it gets dry if overcooked, but here the thickness meant you could really feel the juices with each bite.

The pork belly still had the skin attached, giving it a chewier texture than the neck, with a clear richness from the fat. If the neck was on the leaner side, the belly was deeper and more savory — good to alternate between the two.

It's good just dipped lightly in salt, and just as good in the homemade ssamjang. Piling meat on lettuce with chive salad and ssamjang for one big wrap — that's the meat flavor, haha. If you like meljeot, definitely try it — they said it's good not just for dipping meat but also mixed into rice. Next time I want to order a bowl of rice to try that.

We also grilled the king oyster mushrooms you see in the photo, on the charcoal alongside the meat. Cooked whole first and then sliced, they stayed juicy inside — good to eat between bites of meat.

Egg soufflé and water naengmyeon with chili

We also had the egg soufflé, and it's a total sight to behold, haha. It puffs way up over the top of the earthenware pot, fluffy and soft. Hot and easy to spoon up between bites of meat.

And once you've had meat, you need naengmyeon. They make their broth in-house here too. The broth was full of slushy ice, topped with cucumber, radish, and egg — it looked refreshing just to see.

What was unusual was that the naengmyeon had chili in it! It starts out tasting like a typical cold water naengmyeon, but as you keep eating, a subtle spiciness from the chili comes through. Not too spicy — just enough to cleanse the palate, which was great after eating meat.

The noodle portion was generous, and the broth wasn't overly sweet, which I appreciated. If you're deciding on dessert after meat at a BBQ place in Ruwon City, try the naengmyeon too.

Who should eat at Heukdwaeji Hyeongjedeul in Gajeong-dong?

Overall, it wasn't just the meat that impressed me — the side dishes, sauces, meljeot, and even the naengmyeon broth are largely made in-house, and that stuck with me. The homemade ssamjang and salt especially kept me reaching back for more while eating.

I also liked the Jirisan black pork set with 400g of neck and 200g of belly, letting you try both cuts at once, and the flavor from grilling over charcoal was great.

It's a good option for a family meal or a date in Gajeong-dong, and it'll also suit anyone who wants meat with a drink.

If you can't choose between pork neck and pork belly like me, go with the 600g set, haha. Add the egg soufflé and the homemade naengmyeon and you'll leave pretty full. If you're looking for a BBQ restaurant in Gajeong-dong, Incheon, or a good spot in Ruwon City, Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch is worth a visit!