Changwon pork restaurant with 336-hour dual-aged cuts: Godansu Yongho

"Godansu," a Garosu-gil favorite in Changwon — good for everything from company dinners to dates

I heard there was a Korean BBQ spot on Changwon's Yongho-dong Garosu-gil street with next-level meat quality thanks to dual-aging — 336 hours of wet-aging and 168 hours of dry-aging — so I went with a friend, half meal-up, half date. I was curious what meat aged with that much care and time would taste like. The atmosphere was great too, so it ended up being the perfect spot to catch up with a friend I hadn't seen in a while over some really good meat :)

Where Godansu Changwon Yongho Branch is, and where to park

It's located right on Garosu-gil in Yongho-dong, Changwon, so it was easy to get to, and there's parking available in the nearby alleys, which made driving over convenient too. It wasn't hard to find and parking was easy, so even as a first-time visit it felt low-stress.

What dual aging means: 336 hours wet, 168 hours dry

Heading down to the basement, right from the entrance you could see meat undergoing dual-aging — wet then dry. Hearing that it goes through 336 hours of wet-aging followed by 168 hours of dry-aging, I could feel just how serious this place is about their meat from the moment I walked in 🤭🤭

Inside Godansu: seating and the group room

The interior was really lovely too — the open layout meant none of that cramped, smoky-feeling atmosphere Korean BBQ places can have, and it felt comfortable overall. The gaps between tables were wide too, so eating was relaxed. There's also spacious group seating for larger parties, making it a good spot for family dinners as well as company dinners or any kind of gathering.

What's on the menu at Godansu

The menu had a wide range of meat options — samgyeopsal (pork belly), pork neck, hangjeongsal (pork jowl), gabrisal (pork shoulder blade meat) and more. What stood out was that each cut gets a different aging time and method. You could really feel the care put into each individual piece of meat. On top of that, there were unusual side dishes you don't often see at a Korean BBQ place, like baek-kimchi jjim (white kimchi stew) and cheonggyul soba (green citrus soba noodles), which made pairing them with the meat even more enjoyable.

Homemade side dishes and Japanese-style steamed egg

Another strong point of Godansu was that even the standard banchan (side dishes) are made in-house. From the various sauces to basil pesto, salted squid, homemade ssamjang cucumbers, baek-kimchi (white kimchi), and gat-kimchi (mustard leaf kimchi) — you could feel the care in every single one. On top of that, a soft Japanese-style steamed egg came out too, rounding out a really solid lineup to pair with the meat.

Pork belly and pork neck for two, served with scallions

The samgyeopsal (pork belly) and pork neck we ordered — 2 servings each — finally arrived ✨. Being aged meat, you could tell from the color alone how fresh it was, and the grain of the meat was so vivid that the quality was obvious just by looking at it.

One of Godansu's strengths is that scallions come out alongside the meat. You grill them together with the meat, and they cut through the richness while adding a subtle fragrance — a really great pairing.

Tableside grilling service and the mini charcoal grill

Another highlight — and this might be the biggest one — was the tableside grilling service, with staff cooking the meat from start to finish to keep it at peak deliciousness. Thanks to that, we didn't have to worry about the grilling at all and could just talk comfortably while enjoying great meat, which made it a great pick for both a date and a group hangout.

Once the meat was fully grilled, staff moved it onto a mini charcoal grill, so we could eat it warm at a relaxed pace. The meat didn't cool down over time, so I could enjoy every last bite warm, which was really satisfying 👍🏻👍🏻

The staff recommended trying the first bite dipped in the handmade salt, so I did just that. The salt had a subtle but savory, salty flavor that paired really well with the richness of the thick-cut meat.

How the pork tasted with the side dishes

At Godansu, the meat itself — thick and full of juice — was satisfying enough on its own. Each of the banchan and sauces was fresh and seasoned just right, not overdone, so I kept reaching for more the more I ate with the meat. Wrapping it up with the scallions in particular added a fragrant note that cleanly cut through the richness, and the crunchy pickled celery had a tangy, subtly fragrant quality that paired really well with the clean flavor of the meat.

The salted squid was chewy with real depth of umami, and paired with the meat it made me instantly want rice, while the gat-kimchi (mustard leaf kimchi) had a sharp, refreshing kick that brought out even more flavor when eaten with the thick-cut meat. Not just the meat but every single side dish paired well, so it was fun how the flavor of the meat shifted a little depending on which banchan you ate it with.

Finishing the meal with baek-kimchi jjim

The baek-kimchi jjim (white kimchi stew) we ordered to finish was really delicious too. Even after eating so much meat, it was so good that I ended up polishing off a whole bowl of rice.

Rather than anything sharp or artificial-tasting, it had a savory, deep flavor like something a grandmother slow-simmered at home, with a subtle, nutty perilla seed aroma spreading through it — completely my taste 👏🏻👏🏻 From the meat to the banchan to the side dishes, everything at Godansu in Yongho-dong, Changwon was satisfying across the board. Highly recommend a visit if you want to properly enjoy really good meat 🩷