Hongdae Korean BBQ with corkage-free wine: Gogikkun Gim Chunbae

A great place in Hongdae for Korean BBQ and wine

I went to Gogikkun Gim Chunbae Hongdae Main Branch because I wanted Korean BBQ and wine together in Hongdae. I loved that we could drink alcohol we brought in without a separate corkage charge, so we bought a bottle of wine nearby before going in. Since it is a Hongdae Korean BBQ restaurant where we did not have to grill the meat ourselves, it was nice to take our time over both the meal and the wine.

We reserved ahead and headed up to the third-floor reserved seating. There were various set options, as well as Korean beef and Korean pork, but that day we ordered the beef-and-pork set for two, half-and-half naengmyeon, and kkakttuk bap. It was not a meal of meat alone—we could add proper dishes alongside it—and because we brought wine, they also prepared an ice bucket so we could keep it chilled.

A relaxed Korean BBQ meal in the third-floor reserved seating

Thanks to our advance reservation at Gogikkun Gim Chunbae Hongdae Main Branch, we went straight up to the third floor and settled in. At some Hongdae Korean BBQ places, conversation keeps getting interrupted because you are busy grilling, but here the staff grilled the meat from start to finish, so all we had to focus on at the table was eating. That was especially convenient since we were planning to drink wine, too.

We planned to have a meal and drink slowly, so we took our time choosing. There was a set that included both Korean beef and Korean pork, and it suited us perfectly that day because we wanted to try a few things rather than order just one. It is a combination worth considering when you want Korean BBQ, meal dishes, and wine all together in Hongdae.

The set for two with Korean beef and Korean pork

There were several set choices on the menu, and we picked the beef-and-pork set for two. We considered sticking to Hongdae samgyeopsal (pork belly) or pork, but we wanted beef as well, so we chose the half-and-half combination. Having both Korean beef and Korean pork on one table was nice because we did not have to stop midway and debate an extra order.

Best of all, once the meat arrived, the staff took care of the grilling themselves. From when the charcoal was prepared through the grilling, we barely had to pick up the tongs, so the pace of the meal never broke and we could comfortably hold our wine glasses. If you prefer a Korean BBQ restaurant that grills for you, that will probably feel like a big plus.

Half-and-half naengmyeon and kkakttuk bap before the meat

While we waited for the charcoal and meat, the first dishes to arrive were half-and-half naengmyeon (cold noodles) and kkakttuk bap (fried rice with diced meat). Usually, I order Korean BBQ side dishes when we are nearly done with the meat, but that day we had them first and took bites while waiting. Rather than simple dishes to leave beside the meat, both felt worthy of ordering on their own, so we ate really well from the start.

The kkakttuk bap especially had meat stir-fried in oil, so it gave you something definite to chew on compared with plain fried rice. Even before the meat came out, I kept reaching for it. Having a little of the meal dishes before the hot charcoal arrived also made the wait feel shorter when we were hungry. If I were choosing one rice dish to eat with Korean BBQ, the kkakttuk bap from that day is what stayed with me.

Half-and-half naengmyeon with both mul and bibim styles

The half-and-half naengmyeon let us have both mul naengmyeon (cold noodles in broth) and bibim naengmyeon (spicy mixed cold noodles) at once. Instead of having to choose one, we ordered once and got two flavors, which made it easy to alternate them with the meat. To my taste, it was the familiar, delicious kind of naengmyeon that I would want to keep picking at beside Korean BBQ.

Since we had ordered both Korean beef and Korean pork, dividing the mul naengmyeon and bibim naengmyeon like this suited the day better than having just one flavor. We ate a little before the meat, then paired it with the fully grilled meat afterward, so it worked from beginning to end. Ordered alongside a filling side like kkakttuk bap, the cool noodles had a clearly different character, too.

Basic sides from scallion salad to meljeot

As the meat started cooking, we tried the basic sides one by one. The table had pa-chae (seasoned shredded scallions), myeong-i namul (pickled wild garlic leaves), and baek kimchi (white kimchi), which were all good to eat in between bites of Korean beef and Korean pork. Changing the side dishes meant the same meat did not feel as though we were eating it the same way all the time.

We also dipped the pork in the separately served meljeot sauce, a salted anchovy sauce. From immediately ready-to-eat sides like scallion salad to myeong-i namul, white kimchi, and sauce, there were several options. I liked changing the combination for each bite rather than eating only meat continuously. If you pay close attention to the basic sides when eating Hongdae samgyeopsal or pork, this setup is something you will notice, too.

Corkage-free wine and an ice bucket

One reason we chose Gogikkun Gim Chunbae Hongdae Main Branch this time was the free corkage. We bought wine ourselves near Hongdae and brought it in, drinking it with the meat without an extra corkage charge. On days when you want wine alongside Korean BBQ, being able to choose your own bottle is definitely convenient.

Even better, they prepared a separate ice bucket after we brought the wine in. Rather than just standing our bottle on the table, we could drink it chilled and keep it at a good temperature throughout the meal. With the staff continuously grilling the meat, we comfortably spent our time alternating among wine, meat, naengmyeon, and kkakttuk bap.

At Gogikkun Gim Chunbae Hongdae Main Branch, we had Korean beef and Korean pork together, enjoyed filling side dishes, and chilled the wine we brought without corkage. Not having to grill the meat ourselves made the whole meal comfortable, and I think I will remember this place next time I want Korean BBQ and wine together in Hongdae.