Korean BBQ open on Chuseok in Bucheon Okgil-dong: Dwaeji Gongbang

🐷 Pig Gongbang

What else would you eat on Chuseok, Korea's biggest harvest holiday, but samgyeopsal (grilled pork belly)? Here's a quick review of my visit to Dwaeji Gongbang in Okgil-dong during the joyful, plentiful Chuseok holiday!

Because it's Iberico pork the flavor was next level... and honestly the owner was so, so kind. Seeing how busy it was even on Chuseok itself, I figured this place must have a ton of regulars!

Where Dwaeji Gongbang Bucheon Okgil-dong Main Branch is, and its hours

📍 Location: 7-4 Yangji-ro 184beon-gil, Sosa-gu, Bucheon-si, Gyeonggi-do

⌛ Hours: Weekdays 4 PM–midnight / Weekends 3 PM–midnight (last order 11:20 PM)

Inside on Chuseok day: a dining room full of families

Walking into Dwaeji Gongbang, it had that cozy, old-school vibe, and was clearly full of family groups — the kind of place with lots of regulars. And despite being a BBQ restaurant, everything was spotless and grease-free, nicely done~!

There's a guide posted on how to eat pork the tastiest way, complete with photos, and the owner personally and kindly explained it too. Following it exactly made the meat unbelievably tender, way beyond ordinary.

The meat is aged separately in an aging chamber, which really boosted the umami and overall flavor.

Self-serve banchan at Dwaeji Gongbang, and the pickled pepper strips that steal the show

First, the side dishes got set out one by one — and honestly, the pickled pepper strips are truly the star. ★

This pickled garlic scape was surprisingly spicy and delicious too! Eating the two together is just a dream combo haha.

For dipping there are three sauces — ssamjang (soybean paste), fine salt, and wasabi —

and rinsed kimchi, which tastes great on its own but is a dream pairing when grilled on the pan alongside the meat, keeping that distinctive tang.

Fresh chives tossed with tangy-spicy vinegar-red-pepper sauce, and

a Korean meat table wouldn't be complete without wrap lettuce, raw garlic with ssamjang, and mountain garlic leaves!

All the banchan are available at the self-serve bar, so you can help yourself without feeling awkward about it.

What comes on the mixed half platter: thick pork neck and 3 special cuts

I ordered the mixed half platter! It's a set menu with enough for 2-3 people, letting you try thick pork neck plus 3 special cuts in one go — great value and great satisfaction, two birds with one stone.

Every table gets a free signature soft tofu stew as a service item! There's even an egg cracked inside — I can't believe they just give this to you for free. ★

In order: pork neck, gabrisal (shoulder blade meat), rib meat, and kkodeulsal (chewy cartilage-adjacent cut). Even the pork neck has amazing marbling — it looks like it's dusted with snow! *__*

They also served up salted hairtail intestine, giving off a real Jeju-island vibe.

Tasting each cut, from pork neck to chewy kkodeulsal

Pork neck first — the foundation of pork! No dryness, just the right amount of marbling, so grilling it over charcoal kept it juicy. Coming out in thick slices, it was crisp outside and moist inside — perfect texture through and through!

As always, the first bite of pork goes dipped in plain salt only, to bring out the meat's natural flavor.

I added the steamed egg for ₩4,000, and since the broth wasn't watery but nicely thick, it was a moist, custardy style that my parents especially loved.

And here's the real kick!!! Dip the meat fully in the pickled pepper soy sauce, add some pickled pepper strips and garlic scapes, then top with a bit of wasabi — it cuts all the fat and greasiness right off, leaving a clean, light flavor. That's the magic of this Okgil-dong BBQ spot, Dwaeji Gongbang.

Placing the meat on top of grilled king oyster mushrooms was a nice touch too! Eating it with white kimchi kept that aged-kimchi aroma while pairing perfectly with the meat!

Next up is my personal favorite, kkodeulsal... it has that chewy, springy texture younger folks would love, literally bouncy haha.

Dipping it into the garlic-loaded, simmered anchovy sauce brought land and sea together — suddenly a wave of ocean aroma.

Gabrisal has that distinctively chewy yet melt-in-your-mouth texture, making it easy to enjoy without ever getting tired of it.

Grilled pork skin, the free KakaoTalk channel perk

Add the KakaoTalk channel for Okgil-dong samgyeopsal spot Dwaeji Gongbang and you get to choose a free grilled pork skin or a drink! We picked the pork skin to finish off the meal ~__~

Coated generously in roasted soybean powder, it was nutty and amazing... > < That wraps up my review of visiting Okgil-dong's must-try BBQ restaurant, Dwaeji Gongbang, over the Chuseok holiday.