Bucheon Korean BBQ, 2-hour parking and grill order: Dwaeji Gongbang

Dwaeji Gongbang in Okgil-dong, Bucheon, is a pork BBQ place where even a spicy tofu stew comes free. Here's my travel vlog, recording the moment and remembering it by taste!

Today is a Bucheon trip. I stopped by Starfield Bucheon, spent a relaxed time at a café, and finished with a hearty meat dinner. A good meal is the best part of any trip, right? This time I went to an Okgil-dong BBQ restaurant, Dwaeji Gongbang Bucheon Okgil-dong Main Branch (돼지공방 부천옥길동본점), which grills Hanwoo (Korean beef-grade domestic pork) special cuts over charcoal. I'll go through the menu, the outside and inside, and parking in detail!

What are Dwaeji Gongbang's Handon pork special cuts?

The special cuts (offal-adjacent cuts) Dwaeji Gongbang highlights are the parts that come in small amounts from one pig, apart from the well-known main cuts like pork belly and neck. The name came from scraps or unusual cuts that weren't formally classified in the old butchering process. The story goes that butchers who knew how good they tasted set them aside to enjoy, which gave rise to the nickname "dwitgogi" (back meat). These days they're more often called "special cuts." Each cut has different muscle grain and fat distribution, so texture and flavor differ too.

• Gabrisal: from between the neck and loin; tender and clean-tasting.
• Neck rib meat (neukgansal): meat attached between the ribs; rich in juices and deep in flavor.
• Kkodeul-sal: as the name suggests, it has a delightfully chewy, springy texture.

That's why a platter with several cuts on one plate suits this meat so well. Thanks to its nutty richness and chewy texture, it's a delicacy loved steadily by meat fans.

Dwaeji Gongbang runs the Bucheon Okgil-dong main branch and a directly run Anyang branch. It's a place with good meat, a comfortable mood, and the feel of a daepo-jip (old-style drinking house) that's great for a drink.

Where is Dwaeji Gongbang Bucheon Okgil-dong Main Branch?

Dwaeji Gongbang Bucheon Okgil-dong Main Branch is at the start of the Okgil-dong eatery alley. Starfield City Bucheon, the Okgil walking path and Beodnamu Park are close by, so it's a good route for shopping and a stroll followed by a meal. It suits ending a weekend family outing or a date. Once you turn into the alley, the big retro sign shows up first, so it was easy to find.

Where to park for Dwaeji Gongbang (2-hour parking support)

There's room for about 4 cars in front of the building. The surroundings are residential, so I parked in an empty spot there.

If you park at the nearby Okgil Parking Tower (715-6 Okgil-dong), you get 2 hours of parking support after your meal.

Dwaeji Gongbang inside and out

Retro pocha-style exterior

The exterior is retro, and the big sign catches your eye from afar. A banner at the entrance shows the signature dishes, so I could size up the menu before going in. It's a classic yet lively pub style, and it felt like walking into an old alley restaurant. The mood was great for meat and a drink after work.

50+ seats and a private area

Inside there are 50+ seats, so small gatherings and even company dinners work. There was also a separate space for private dining.

For anyone looking for a family meal or group dinner spot, the interior is one I'd count among Okgil-dong's BBQ restaurants.

The bright, spacious room pairs cylindrical tables with black chairs, and every table has a ventilation duct, so it was pleasant. There's storage space under the chairs for your belongings, so I could eat comfortably without worrying about the smell getting into my coat.

Self-service side dish bar

There's a self-bar in the middle of the room. You can take as many extra side dishes, fresh vegetables and sauces as you want, which was convenient. It was kept clean and tidy, so I trusted it on hygiene too.

Dwaeji Gongbang menu and prices

The menu ranges from set menus like the half platter at ₩49,000 and the full platter at ₩78,000 to single items in the ₩15,000–20,000 range. It centers on premium Iberico Black thick pork neck, Hanwoo pork belly and Hanwoo special cuts. The carefully built menu made it much easier to choose meat to suit the occasion.

The signature soft tofu stew is a free basic service at every table.

• [Set] Half platter ₩49,000
• [Set] Full platter ₩78,000
• [Single] Thick pork neck (Iberico Black) ₩17,000
• [Single] Fresh pork belly (Hanwoo sow) ₩17,000
• [Single] Gabrisal (aged Hanwoo) ₩16,000
• [Single] Neck rib meat (Iberico Black) ₩17,000
• [Single] Kkodeul-sal (Hanwoo special cut) ₩15,000
• [Single] Half plate of pork tail ₩18,000
• [Single] Gongbang yukhoe (beef tartare, domestic chilled) ₩20,000

• [Meal] Spicy doenjang rice pot ₩9,000
• [Meal] Beef belly doenjang stew ₩9,000
• [Meal] Meaty kimchi stew ₩9,000
• [Meal] Perilla oil buckwheat noodles ₩9,000
• [Meal] Naengmyeon (broth or spicy) ₩8,000
• [Meal] Steamed egg ₩4,000
• [Service] Baby rice (mini bowl) and baby seaweed flakes

With such a varied menu, the lineup suits family meals and group dinners too.

What's in the half platter for 2–3 people?

The half platter is a 500g set with thick pork neck, neck rib meat, kkodeul-sal and gabrisal. You get the thick neck plus 3 special cuts at once, so it was easy to pick even for first-timers.

After I ordered, the side dishes and powerful bijangtan (white-style hardwood charcoal) were set up first.

The faint charcoal aroma covered any gamey smell in the meat, so the taste came out even cleaner.

What order should you grill the half platter cuts?

You grill the half platter in the order thick pork neck → gabrisal → neck rib meat → kkodeul-sal. It flowed from the clean-tasting cuts to the richer-flavored ones.

As you'd expect from an Okgil-dong BBQ restaurant, I grilled it directly over strong charcoal.

I put the thick neck on first to lock in the juices, cooked it only 80–90% through, and dipped it in galchi-sokjeot (salted cutlassfish innards). The charcoal aroma soaked in, making the juices even nuttier, and the savory depth spread richly.

Grill the white kimchi alongside the pork

What you must grill alongside at Dwaeji Gongbang is the white kimchi (baek-kimchi, non-spicy). It's fresh and cleans your mouth, and neatly cut the greasiness of the meat.

Grilling shishito-style peppers and mushrooms too made the textures and flavors richer, so one plate felt much more filling. I grill my white kimchi, and it was so good that I went back to the self-bar for it 3 times, haha.

Free spicy soft tofu stew

The signature spicy soft tofu stew came out as a free service. It was full of bouncy soft tofu, and when I cracked in an egg it made me want rice right away. One spoonful of the broth and I wanted a drink too,

so that day too, cheers with my partner!!!

Rib finger meat with pickled chili peppers

I grilled gabrisal, neck rib meat and kkodeul-sal in turn. The neck rib meat went well with Dwaeji Gongbang's house finely chopped pepper pickles (gochu jangajji), made to their own recipe.

I lightly dipped well-cooked meat in the broth and topped it with a few peppers, and the spicy-sour taste cleanly cut the richness of the fat. My chopsticks kept moving.

Dwaeji Gongbang: Korean BBQ in Okgil-dong, Bucheon

If you want proper charcoal meat in Okgil-dong, Bucheon, remember Dwaeji Gongbang. From the variety of cuts to tidy side dishes and warm service, it had it all. Being able to taste Iberico Black thick neck and Hanwoo special cuts together made the meal feel even richer.

• A half platter to taste Iberico Black thick neck and 3 Hanwoo special cuts at once
• Nutty flavor and rich juices from direct bijangtan charcoal grilling
• Generous service, with spicy tofu stew and baby rice included as standard
• Retro pub mood, 50+ seats, and an unlimited basic self-bar
• 2 hours of parking support at the Okgil Parking Tower