Solo Korean BBQ in Hapjeong: soy and extra-spicy ribs at Champpoppo

Why order one soy serving and one spicy serving of jjokgalbi

I love jjokgalbi (pork rib segments). Whenever I eat it, I always end up having one soy serving and one spicy serving — two servings total. I don't usually eat much carbs, so having about two servings of meat doesn't feel heavy on my stomach.

And when you eat the salty soy flavor alongside the spicy one, the taste becomes deeper and more varied. I like a range of textures and flavors, so I enjoy having a diverse tasting experience even within a single meal.

The spicy jjokgalbi really looks fiery. I liked that this place divides the spice into two levels — spicy and extra-spicy. Since I like spicy food, I go for the extra-spicy.

Champpoppo Jjokgalbi Hapjeong Branch: an after-work visit near Hapjeong Station

This is Champpoppo Jjokgalbi Hapjeong branch, one of the hot jjokgalbi restaurants these days. I got a good chance to receive a discount, and since I usually love jjokgalbi, I dropped by after work.

There's a congratulatory flower wreath out front. Wishing them huge success!!!

Ribs pre-charred the moment you order

Pre-charring the ribs the moment you order is a must for any great jjokgalbi place. Charring everything in advance would speed up turnover for the restaurant, but it would lower how satisfied customers feel.

What comes free: onion, porridge and corn kernels

The onion side was so generous I dipped into it, but once the ribs actually came out, they had so much umami on their own that I don't think I ate much of the onion.

Porridge came out first, and it settled my stomach really nicely.

Corn kernels. Genuinely delicious.

Jjokgalbi grilled slowly over charcoal

The charcoal. The fire is really good.

Wow. What a visual. Really impressive.

The spicy jjokgalbi was especially striking. It was pre-charred really well, so I was satisfied.

Even though it's pre-charred, jjokgalbi tastes best when you take your time grilling it slowly over charcoal until golden brown.

I was so wowed by the visuals that I just kept taking photos.

First we put on four pieces, two of each flavor, and grilled them.

It was really delicious. I have a few favorite jjokgalbi restaurants, and this one was in no way inferior in taste.

This is what properly grilled jjokgalbi looks like.

Verdict: order the soy and the spicy together

The spicy flavor especially won me over, and I'd recommend ordering the plain flavor together with the spicy one. I strongly recommend Ppoppo Jjokgalbi. If you're near Hapjeong Station, definitely worth a stop.

(Useful info) Where charcoal-grilled jjokgalbi comes from, and how it tastes

What is jjokgalbi (pork rib strip)?

Starting with the name itself: jjokgalbi is a style where the pork rib is cooked as the bone piece itself without thick meat attached, and along with deungalbi (back ribs), it's given the separate name 'jjokgalbi' to distinguish it from typical seasoned grilled pork ribs. In other words, it refers to pork ribs cut into individual (jjok) segments along the rib bone joints. It resembles Western pork ribs or spare ribs, but tends to have less meat on the bone than the Western cuts.

Origins: the bigger picture

There's no official record clearly stating exactly when and where the name 'jjokgalbi' first appeared, but it can be understood within the broader flow of grilled-rib culture.

• The origin of seasoned grilled ribs is popularly said to trace back to Goguryeo's 'maekjeok,' but this isn't academically confirmed — it's closer to popular lore.
• Before liberation, 'galbijjim' or 'galbi-gui' in Korea generally meant beef ribs, and up until that time pork ribs weren't used the same way as beef ribs.
• Later, as beef prices rose, people substituted pork to make similar dishes at home, giving birth to pork rib dishes that became popular among common people.
• Among these pork rib cuts, the style of seasoning the bone segments as-is without attaching meat and grilling them over charcoal established itself under the separate name 'jjokgalbi,' and from the 2000s onward it became popular as an affordable, filling drinking-food or group-dinner menu, mainly through franchise BBQ restaurants.

What jjokgalbi tastes like

• Texture: There's just enough meat on the bone for a chewy bite and the fun of gnawing meat off the bone. It tends to have richer juiciness and umami than pure cuts of meat.
• Seasoning: Most versions are marinated in a sweet-salty sauce based on soy sauce or gochujang (red chili paste), with garlic, ginger, corn syrup, and pear juice, then grilled after aging.
• Charcoal aroma: Direct charcoal grilling infuses a smoky aroma, leaving the outside slightly charred and crisp while the inside stays juicy, highlighting the fire-kissed flavor and meaty aroma.
• Pairings: Because you eat it off the bone, it's especially popular as a drinking snack, and finishing the meal with fried rice is common.