Ulsan meat restaurant dinner for three in Dal-dong: Daewol Charcoal

Today my parents came to visit Ulsan, so we went to a Nam-gu, Ulsan restaurant everyone raves about — Daewol Charcoal Barbecue!

Where is Daewol Charcoal Barbecue, and what are the hours and parking?

Daewol Charcoal Barbecue is a meat restaurant at 6 Samsan-ro 122beon-gil, Nam-gu, Ulsan. It's open 10:00–22:00 and closed every Sunday.

• 📌 Daewol Charcoal Barbecue
• 📌 Address: 6 Samsan-ro 122beon-gil, Nam-gu, Ulsan
• 📌 Hours: 10:00–22:00, closed every Sunday
• 📌 Parking: Free 3 hours at TruePark next to GS25

Inside Daewol Charcoal Barbecue: are there private rooms?

Daewol Charcoal Barbecue has both hall seating and separate rooms, so there seemed to be a decent range of seating choices. There was also a dedicated room set up for group dining.

There's something we care about when picking a barbecue restaurant — whether you can sit comfortably. No matter how good the meat is, if the tables are too cramped, the whole meal feels a bit uncomfortable.

So if you're looking for a Nam-gu, Ulsan restaurant for a work dinner, this one's worth checking out. It's good for family meals and comfortable for eating barbecue with friends too. If it's just two of you, you can sit at a 2- or 4-person table and eat at ease. The interior has a slightly old-school barbecue restaurant feel, but honestly I liked that vibe.

Side dishes at Daewol: wild garlic leaf, cold boiled pork, even silkworm pupae

Daewol Charcoal Barbecue's side dishes weren't just lettuce and perilla leaves. There was wild garlic leaf (myeong-i namul), pickled onion, green onion shreds, plus cold boiled pork and silkworm pupae.

While we waited after ordering our meat, the side dishes started coming out one by one. And this is where things were a little different.

The lineup was well put together for wrapping meat. Wild garlic leaf has a distinct aroma that pairs really well with grilled meat. The pickled onion was tangy and crisp, cutting through the richness of the meat.

The green onion shreds weren't over-seasoned either, so they were nice to pile on top of the meat. But that wasn't all — cold boiled pork and silkworm pupae also came out, good for a taste before the grilling even started.

Having little things to nibble on before the meat arrived meant the wait wasn't boring at all.

What comes in the Jirye black pork platter?

Daewol Charcoal Barbecue's biggest draw is that you can try Jirye black pork here. The Jirye black pork platter comes with pork belly, pork neck, and foreleg meat.

It was my first time having Jirye pork, so reading the menu was already kind of fascinating.

Normally we eat pork belly or pork neck most often. But Jirye black pork felt a bit different from what I'm used to.

For this visit we ordered the Jirye black pork platter, extra pork belly, and doenjang jjigae. Trying several cuts instead of just one was nice — even with the same pig, each part has a different texture.

Adding extra pork belly to our order made for a really satisfying spread for three meat lovers. You can also get it to go, so it might be worth stopping by even for a quick visit.

How the Jirye black pork tasted, cut by cut

At Daewol Charcoal Barbecue, the Jirye black pork platter had pork belly that was chewy, pork neck that was mild and moist, and foreleg meat with a clean texture. Grilling over charcoal added a subtle smoky flavor on top.

The platter finally arrived~!! Sorry for shouting!!!

We couldn't wait for it to grill up nicely~~

As the smell of grilling meat rose up, our appetite kicked in hard. We started by grilling each cut of the Jirye black pork platter one by one.

Tasting the pork belly, pork neck, and foreleg meat separately, the textures were all different. Since it was my first time with Jirye pork, I tried the first bite plain, without dipping it in anything. It was chewier than I expected. Rather than just being soft, it was the kind of meat where the more you chewed, the more flavor came through. Grilling it over charcoal added a subtle smoky note too. The savory flavor of the meat itself felt richer than expected. I get why people seek out Jirye black pork now~~

The platter already includes pork belly, but we ordered extra on top. My parents love pork belly so much they wanted more on the side. And it really was delicious. The lean meat and fat were well balanced, and the skin at the edge had good texture. It wasn't mushy at all — it had a nice chewy bite.

Grilled golden brown over charcoal, the outside was savory and the inside stayed moist. I took a piece of meat and wrapped it in wild garlic leaf. That combo never fails. Adding pickled onion on top brought a tangy, clean edge. Piled with green onion shreds too, one big wrap gave you the savory meat and the herbal aroma of the vegetables all at once.

Pork neck can turn dry if you're not careful grilling it. But the pork neck we had that day was moister than expected. It had the plain, clean flavor of lean meat, and the more you chewed, the more savory it got.

Foreleg meat comes from the front leg, so its texture is a bit different from pork belly. It felt like a good cut for people who prefer leaner meat over fattier parts. Even within the same platter, the pork belly was chewy, the pork neck was mild and moist, and the foreleg meat had a clean texture.

Banga leaf wraps and chili sauce at Daewol Charcoal Barbecue

There was something really unusual — banga leaf. They set it out separately so you could wrap it with your meat. We eat barbecue pretty often, but this was my first time seeing banga leaf~ Eaten on its own, it has a strong distinct aroma, but wrapped with meat, that aroma actually worked surprisingly well.

The savoriness of the meat combined with the fragrant banga leaf gave a different feel from the usual wraps. Especially with fattier cuts, the aroma seemed to reset your palate.

One of my favorite things was the chili sauce. It was different from the usual ssamjang (dipping paste) or salt you see at barbecue restaurants. Dipping the meat in it really cut through the richness. It paired especially well with fattier cuts like pork belly. And of course, just plain salt makes the meat taste great too — it really was delicious.

Finishing with doenjang jjigae (soybean paste stew)

Daewol Charcoal Barbecue's doenjang jjigae (soybean paste stew) had a slightly spicy kick. We ordered it after eating plenty of meat — no barbecue meal is complete without doenjang jjigae at the end.

So even after eating a lot of meat, it felt light and clean rather than heavy. It went well with rice, and was delicious even just eaten by the spoonful on its own. Having the spicy doenjang jjigae while the richness of the meat still lingered made for a great finish. Ending with the stew instead of stopping at meat left us much more full and satisfied.

Is Daewol Charcoal Barbecue worth it for pork in Nam-gu, Ulsan?

If you're looking for a Nam-gu, Ulsan restaurant and want something different in pork, Daewol Charcoal Barbecue is worth remembering. If it's your first time trying Jirye pork, starting with the platter seems like a good move.

Definitely try the banga leaf and chili sauce that come with the meat. They're different from the usual combos you see at barbecue restaurants, so it's a fun little twist. Finishing with the doenjang jjigae made for a hearty end to the meal. And thanks to its location in Dal-dong, it was also a good spot for a date.