Seocho grilled pork restaurant with staff grilling: Yuk Tongryeong

Was it easy to eat grilled meat with a child?

I visited Yuk Tongryeong Kyodae Branch (육통령 교대직영점) on a weekend with my husband and child. When we eat at a meat restaurant with our child, one of us can easily miss the meal while grilling, so I look for places where the staff handles it. This time, we could leave the grilling to the staff, and there was plenty of space at each table, making it comfortable to eat with a child.

Where is it near Kyodae Station, and what is the atmosphere like?

The restaurant is in an alley close to Kyodae Station. The address is 69 Banpo-daero 20-gil, Jion Building 1F, Seocho-gu, Seoul. Several signs were displayed on the wall by the entrance, and cuts of pork aging inside a glass refrigerator were hanging there.

The exterior said that the restaurant had been operating since 2003. Blue Ribbon Survey and Red Ribbon markers, along with award certificates, were displayed on one side of the restaurant.

The interior had a calm atmosphere, with wooden tables and black leather sofas. A charcoal brazier was brought to each table, and hot charcoal was prepared after we sat down.

What basic side dishes come with the meat?

Before the meat arrived, we were served lettuce salad and a vegetable salad with tangerines. The plate also held wild garlic leaves, baek-kimchi (white kimchi), cucumber pickles, and perilla leaves. Dips and accompaniments such as ssamjang, salted shrimp, and wasabi were served separately in small dishes, making it easy to vary each bite.

How did the staff-grilled pork belly taste?

We ordered black pork Korean pork belly, Korean pork house-made ribs, and mul-naengmyeon (cold noodles in broth). The pork belly went onto the charcoal grill as a thick piece. After browning the outside first, the staff cut it into bite-sized pieces with scissors and put it back on the grill. They kept turning it as it cooked, so we could wait while looking after our child.

The cooked pork belly had chewy skin and tender meat. The longer I chewed, the more savory juices I noticed, and I liked it best with just a little salted shrimp, which brought out the flavor of the meat. A little wasabi made it feel less rich. The king oyster mushrooms grilled alongside it had absorbed the charcoal aroma too.

Were the Korean pork house-made ribs good for sharing with a child?

After the pork belly, we grilled the marinated Korean pork house-made ribs. Their edges charred slightly over the charcoal, giving off a sweet smell. The marinade was not overly sweet, and the meat was tender enough to cut into pieces for my child. I liked eating it with white rice and kimchi.

How was the mul-naengmyeon after the meat?

The mul-naengmyeon came with cool broth, half a boiled egg, pickled radish, and cucumber. The noodles were soft but springy, and the broth was not overpowering, leaving my mouth refreshed after the meat. I especially liked placing a leftover piece of rib on top of the noodles and eating them together.

What business hours should you check before visiting?

I noted the business hours as 11:30 a.m.–10:30 p.m. daily, but an exterior sign said closing was at 11:00 p.m. Since the closing-time information differed, it would be best to check in advance if you plan to visit late.