Yongho-dong pork belly restaurant in Changwon: dinner for 3, Godansu

Did you know there's a barbecue restaurant on Changwon's Garosu-gil? I only found out about it myself recently and went to check it out. From the quality of the meat to the sauces to the side dishes, everything felt carefully thought through, and the staff grilling the meat for us made it even better. I ate so well that I had to spread the word — here's my review of Godansu Changwon Yongho Branch, a Garosu-gil restaurant in Changwon.

Godansu Changwon Yongho Branch: hours, closing day and prices

• 🥓 Godansu Changwon Yongho Branch
• 📍 Address _ 경남 창원시 성산구 창이대로464번길 18 지하1층
• 🕒 Hours _ 11:00 – 21:00
• 🌿 Closed _ Every Monday
• 💡 Notes _ Group seating available, wifi, separate men's/women's restrooms, high chairs, waiting area, reservations, Zero Pay, easy payment, corkage available (fee)
• Private room available - Room: minimum 8 – maximum 12 people, group seating: up to 54 people
• 🚗 Parking _ Free parking available / building surface lot, street parking nearby if full

How to find Godansu in Yongho-dong, and where to park

Godansu is tucked inside an alley off Garosu-gil. The building right next to it is 92 Pizza, so if you're visiting for the first time, it's much easier to just head for 92 Pizza first! There's an entrance going down to the basement right beside 92 Pizza, and the purple neon sign stands out, so once you're nearby it's not hard to find at all.

What about parking at Godansu Changwon Yongho Branch?

There's a surface parking lot at the building! If it's full, you'll need to park on a nearby street.

The sun sets earlier and earlier these days, doesn't it. I visited a little after 7pm and it was already pretty dark out. This area is a residential alley without much bright lighting, so I was looking around wondering where the restaurant was — and then that hip purple neon sign caught my eye right away. Even after spotting the sign I went down the stairs thinking 'is this really it?' haha. From the location to the sign, the first impression already felt a bit different from your average place 😎. The purple neon sign stood out enough in the dark alley that it wasn't hard to find at all.

And then the scene at the bottom of the stairs — wow. The vibe from the entrance alone was so unusual that I got excited wondering 'what is this place?' haha. On one side of the passage, meats being dry-aged in a fridge were lined up on display. What was even more impressive was that the inside of the fridge was lit in the same purple lighting, tying the whole space together.

Inside Godansu: seating, private room and dining with kids

The inside was bigger than I expected and had a pretty stylish atmosphere. Exposed concrete paired with wood tables gave it an overall hip yet clean feel. There were regular tables, group seating for larger parties, and on one side, a more private room space too.

The photo above was taken on my way out — when I walked in, almost every table was full. If you're visiting for dinner, I'd definitely recommend booking ahead!

They also had high chairs ready, so it's a good spot to visit with kids! Not just high chairs but bumbo seats for younger babies too — such a nice touch 👏. Staff mentioned they'd bring a blanket if the AC made things too cold. Everyone on staff was really kind, too 👍. The tables weren't cramped and were spacious enough that it was easy to fit the meat and various side dishes on top. From the entrance to the interior, the place had such a distinct atmosphere of its own — totally different from your average barbecue restaurant.

At the counter there was a nice range of alcohol too — from traditional liquor to a variety of whiskies. Looked like a great spot to enjoy a drink alongside the meat. Corkage is available too, so keep that in mind if you're bringing your own. They even kept glasses chilled in a fridge. Seeing that level of attention to even small details made it feel like they'd carefully thought about how to let people enjoy their drinks properly.

Since we'd booked ahead, the table was already set up when we arrived. It looked like a big table that could seat 8 people haha.

What we ordered at Godansu and what it cost

I ordered 3 servings of pork belly first, then added the soft tofu doenjang stew and rice later.

• Pork belly, 3 servings — ₩39,000
• Soft tofu doenjang stew — ₩7,000
• Rice — ₩1,000
• Cola (2) — ₩4,000
• Total — ₩51,000

Side dishes and the six house-made sauces at Godansu

Here's what came with the side dishes and sauces first.

White kimchi, mustard leaf kimchi, cucumber peppers, pickles, konjac, seasoned lettuce, and steamed egg all came out.

There was also a wide range of sauces to pair with the meat. Staff explained in detail, and very kindly, how each one was made!

• 🌿 Spinach pesto _ a basil pesto sauce with added spinach and almond powder
• 🌶️ Gochujang sauce _ gochujang (chili paste) blended with pureed pineapple for extra flavor
• 🐟 Galchisokjeot (salted hairtail entrails) _ made with doenjang and sancho pepper powder
• 🦑 Squid jeotgal (salted squid) _ store-bought squid jeotgal finished with Godansu's own seasoning
• 🧂 Kelp salt _ a savory salt with strong umami — recommend just a light dip since it can be salty
• 🌱 Wasabi _ a classic, clean pairing that cuts through the meat's richness

With so many sauce options, it was fun how the same meat tasted different depending on which sauce you paired it with. This kind of attention to even the pairings made Godansu's food quality feel even higher.

Godansu's aged pork belly: you can choose the thickness

They spread charcoal in the brazier, heated up the pan, and out came the meat, served with green onion. Can you see the color of the meat and the fat layer on the lean part? You could tell right away the meat quality was good.

They said it's pork belly aged through 336 hours of wet aging plus 168 hours of dry aging, cross-aged together. The menu says you can choose 10mm or 25mm thickness, but I just took what they gave me haha. If you prefer thinner cuts, I'd recommend asking about it when you order.

How the staff grilling service works at Godansu

They grill each side of the meat with real care. The brazier and hood weren't placed at the dead center of the table but off to one edge, right where it's convenient for staff to grill from. That meant I got a front-row view of the meat cooking, and the staff could grill without their movements being in the way.

Watching the grilling process was genuinely entertaining — it was basically an art form, and I sat there mesmerized 🤤.

The sound of the meat sizzling was a work of art 😍.

I've seen a lot of places that grill meat well, but Godansu was on a completely different level 🥰.

First bite with kelp salt: comparing Godansu's sauces

They told me to try the first bite dipped in kelp salt. My eyes went wide the moment I ate it. The umami and the juices just exploded. From one piece of meat, this much juice?! The kelp salt has both umami and saltiness, and it really brought out the flavor of the meat 😭. So good. Of all the sauces, kelp salt was my number one haha. The other sauces were all delicious too, but the burst of juiciness with this one made a huge impact.

Next I tried it with the grilled green onion — the sweetness and softness of the onion combined with a fragrant aroma, and this was also really good.

Once grilled, the meat gets placed on a mini brazier with a warmer. It was touching that they made sure the meat wouldn't get cold — it made the table look prettier too, and considering the lit brazier could be awkward to reach, having the meat placed right in front of you like this was such a thoughtful touch. Little details like this made me think this is exactly the kind of place I'd want to come to when I need to treat someone well!

Once the staff finished grilling everything, they moved it all onto the mini brazier. Even for 3 servings, it was genuinely a generous amount!

And the steamed egg! Insane. Not a single pore, silky smooth texture, cooked as soft as pudding. Seemed like they used a bonito broth — less salty but really rich in aroma. The steamed egg was 200 out of 100 points 👍.

Eating it with wasabi cuts through the richness and deepens the nutty flavor of the meat. The galchisokjeot has deep umami without being too salty or funky — they said the doenjang has sancho pepper powder in it, and sancho can be a love-it-or-hate-it ingredient, but the aroma wasn't overpowering, it just added a subtle accent. Definitely try the galchisokjeot too 👍.

The spinach pesto also went really well with the meat — it felt like eating a totally different dish! The squid jeotgal wasn't too salty either and brought out the meat's flavor even more 😭. It was clear they put real thought into every single sauce. Applause 👏👏👏👏👏.

Soft tofu doenjang stew and Baekjinju rice at Godansu

The noodle dishes looked good too, but I was craving rice that day, so I ordered the soft tofu doenjang stew. They said it's made by blending two kinds of broth. The tofu is much softer than regular tofu, and with chili powder added to the doenjang, it tasted like somewhere between mapo tofu, sundubu jjigae (soft tofu stew), and beef brisket doenjang stew!

It had a familiar doenjang stew flavor, but it clearly felt different from an ordinary version. The seasoning wasn't too strong, spicy-savory with a nice depth, perfect for eating with rice in between bites of meat. Especially with the soft tofu and a generous scoop of the broth over rice — so delicious. It felt like they'd put just as much care into the meal menu as the meat, making me think this place is good at everything.

They said the rice uses Baekjinju rice from Andong. Baekjinju is a variety with more stickiness than regular rice, so when cooked it comes out glossy, chewy, and soft. Eating it, the rice grains really were sticky and chewy, delicious even on their own. At the same time the rice was fluffy with a great texture. Paired with well-grilled pork belly and the carefully made sauces, it's just... game over. I meant to eat only a little rice but ended up finishing the whole bowl 🤤.

The mustard leaf kimchi was great too, and the celery and pickled garlic scapes with onion were delicious as well 👍. I'm telling you, there wasn't a single dish here they hadn't put thought into. This felt like fine dining to me haha 😂.

Is Godansu Changwon Yongho Branch right for a work dinner?

The meat quality was great, and having staff grill it directly meant I could enjoy it at its best without any effort, and I could feel the care put into everything from the sauces to the meal menu. Personally, I prefer places with great overall food quality over places where only the meat is good, and Godansu was exactly that kind of place. When I visited, there were a lot of customers in their 30s and 40s. The atmosphere is calmer and more upscale than a typical barbecue restaurant, so it seems well suited not just for dates but for work dinners or important gatherings too. If you're looking for a barbecue restaurant on Garosu-gil that nails both atmosphere and food quality, I'd recommend Godansu Changwon Yongho Branch, a Garosu-gil restaurant in Changwon. This was my first visit and it exceeded my expectations — I'd love to go back and try other menu items next time 😊.