Charcoal lamb skewers near Dongdaegu Station: wangkkochi vs deungsim
In short
Yangbokjeom Dongdaegu Station Branch is a charcoal lamb skewer restaurant in Dong-gu, Daegu, near the food alley by Dongdaegu Station. Ordering two wangkkochi (large skewers) and one deungsim kkochi (loin skewer) with a bottle of soju, this visit compared how grilling time changes juiciness and how flavor differs between the two cuts. Pulling the skewers off just as the surface turns golden rather than grilling them hard kept the meat juicier, and evening peak hours are worth planning for with a wait.
Good to know
- Address
- 37 Dongbu-ro 30-gil, 1F, Dong-gu, Daegu, South Korea
- Hours
- Mon–Fri 17:00–01:00, Sat–Sun 16:00–01:00 (last order 00:00)
- Parking
- No dedicated lot; use nearby public parking
- Wangkkochi (large skewer)
- ₩18,000
- Deungsim kkochi (loin skewer)
- ₩23,000
- Soju
- ₩5,500
- Order tried
- 2 wangkkochi + 1 deungsim kkochi + 1 bottle of soju
- Seating
- Main hall and sub hall
as written by the visitor on Sep 8, 2026
Location and waiting at Yangbokjeom, a lamb skewer spot near Dongdaegu Station
Yangbokjeom Dongdaegu Station Branch sits toward the food alley near Dongdaegu Station. Showing up in the evening, there were already quite a few people waiting outside.
Being close to Dongdaegu Station, it seemed like a lot of people stop by for dinner or a drink after work.
We put our name down and took a slow walk around the area before heading in. During evening peak hours, it's worth planning for a wait.
The vibe inside
Once inside, just like outside, every table seemed filled with guests. The atmosphere was a bit more polished and stylish than a typical lamb skewer place, working well for a family meal or a casual drink.
Being a busy hour, the inside felt lively. The restroom is out to the right of the counter, toward the back.
Side dishes and three seasonings
Once seated, basic side dishes that go well with lamb skewers arrive first. Nothing too unfamiliar for a lamb skewer restaurant, and peanuts came along too, good for picking at between bites.
Eating lamb continuously can leave a slightly greasy feeling in your mouth, but alternating with the pickled sides made it much easier to keep going.
On the table were three seasonings to go with the lamb: cumin (jjeuran), chalryo, and a curry-style blend.
There's fun in dipping into each one and finding what suits your taste. If you like the distinct scent of cumin, it's great on its own; mixing a few together brings out a more layered aroma.
Ordering wangkkochi ₩18,000 and deungsim kkochi ₩23,000
We ordered two wangkkochi (₩18,000 each), one deungsim kkochi (₩23,000), and a bottle of soju (₩5,500).
Once the charcoal came out and the wangkkochi went on quickly, the most fun part of eating lamb skewers began.
Setting the skewer into its slot, the meat spins slowly over the coals. Watching the surface turn golden bit by bit without burning on one side had me practically drooling, haha.
True to its name, wangkkochi (large skewer) had a good-sized chunk of meat. With meat that thick, grilling time really mattered here.
How long should you grill wangkkochi?
At first I figured lamb should be cooked through thoroughly, but following the suggested method, I tried it once the pink had faded and the surface had just turned slightly golden.
For my taste, pulling the wangkkochi off right when the outside turns golden worked much better than grilling it hard. Biting in, the outside had a slight char-grilled crispness while the inside stayed juicy.
Eating a few more, the difference by grilling time felt quite significant. A skewer left on longer had a chewier bite, while one pulled off right as the surface turned golden after the pink faded had noticeably more juice released with each bite.
The distinct lamb flavor stayed present without any off-putting gaminess. A light dip in the sauce added a spice note that made the lamb's character come through even more clearly.
And of course, charcoal-grilled lamb skewers pair perfectly with a shot of soju!! A bite of rich meat, a shot of soju, then another skewer dipped in cumin. Good for a light dinner with drinks.
Why deungsim kkochi is worth ordering alongside
After working through the wangkkochi for a while, we put the deungsim kkochi (loin skewer) on the grill. The wangkkochi alone was already plenty satisfying, but bringing in the loin skewer midway added a change in flavor and texture that felt much richer.
Even though it's the same lamb, a different cut brought a slightly different chew and a slightly different lingering flavor.
So rather than sticking to one type, if you're visiting with a group, ordering both wangkkochi and deungsim kkochi together seems like a good move — and it would be even better with lamb ribs added in too~!
Final thoughts
- A lamb skewer restaurant that's easy to reach from Dongdaegu Station
- Big, thick wangkkochi with a satisfying chew
- Juicier when pulled off golden rather than grilled hard
- Getting to enjoy different flavors by moving from wangkkochi to deungsim kkochi
- The fun of mixing and matching the three sauces to taste
- A menu that pairs well with a shot of soju
- A vibe that works for family dinners, dates, or group gatherings
Next time, I'd order the wangkkochi again and also try the lamb ribs. If you're near Dongdaegu Station and want a dinner or a drink with thick lamb skewers turning over charcoal, this might be worth a stop~?^^
Where it is
37 Dongbu-ro 30-gil, 1F, Dong-gu, Daegu, South Korea대구광역시 동구 동부로30길 37 1층 양복점
