Gwangmyeong meat restaurant: samgyeopsal and galmaegisal at Sammokjip

Today's post is about Sammokjip Gwangmyeong Sageori Station Branch, a meat restaurant I go to sometimes when I'm craving Korean BBQ.

Where is Sammokjip Gwangmyeong Sageori Station Branch, and what is it like inside?

Sammokjip Gwangmyeong Sageori Station Branch is very close to exit 5 of Gwangmyeong Sageori Station, so it's easy to get to. If there's one restaurant with the cleanest-looking exterior in the whole restaurant alley, it's this one.

The interior is clean overall too, and the tables aren't cramped together, so it's a good spot whether you're eating with a friend, a partner, or a bigger group.

Side dishes and the wild garlic (myeongi namul) self-serve bar at Sammokjip

The side dishes come out looking really clean, and they taste clean too — if you like places that are clean both in look and taste, I really recommend this one. They're basically all sides that pair well with meat, so the combo is great.

There's a self-serve bar so you can always get more. I love myeongi namul (wild garlic leaves).

I sat all the way in the back, and the weather was so nice that day that they had all the doors open. That gave the meal an open-air patio feel, which made it even better. Patio lovers are happy.

Sammokjip's meat menu: which two cuts to order together

Sammokjip has a wide range of meat menus, from pork belly to teukmoksal (premium pork neck cut), whole-scallion skirt meat, whole skirt meat, and whole pork jowl. What I ordered was pork belly and whole-scallion skirt meat. I've also tried the teukmoksal before, and I highly recommend that one too.

At Sammokjip, staff grill everything from start to finish, and since they're clearly pros at it, it always tastes amazing. Just be warned you might drool while watching it cook haha. At a lot of BBQ places you barely get to talk because you're too busy grilling, but here you can just sit back and eat comfortably, which I really loved.

What does whole-scallion galmaegisal (pork skirt meat) taste like?

The visuals are wild — writing this and looking at the photos again is making me want it all over again, ugh. Since whole scallions are cooked right in with the skirt meat, it looks totally different from regular skirt meat.

The well-grilled skirt meat was chewy, and the more you chewed, the more meaty flavor came through, and eating it together with the grilled scallions in between was surprisingly good. If you like the chewy texture skirt meat is known for, this is definitely worth trying. Personally, I loved pairing a familiar dish like pork belly with something a bit different like whole-scallion skirt meat.

Amazing dipped in salt, amazing dipped in the special sauce, amazing topped with wasabi — Sammokjip's whole-scallion skirt meat.

Thick-cut samgyeopsal and king oyster mushrooms on the charcoal grill

Pork belly is my favorite. This one was sliced thick, so it looked delicious even just watching it cook. Since the staff grill it themselves, they flip it so it doesn't burn, cook it just right, and cut it into bite-sized pieces for you — so convenient. Taking a bite of the golden-brown pork belly, the outside was savory and the inside was juicy — so good.

Wrapped in lettuce, how good could it possibly be?!

The king oyster mushrooms were also grilled so the juices didn't escape, and they were really good.

Ugh, I want it again...

It's tasty with just a light dip in salt, and it also went well with wasabi or the side dishes. Especially with the subtle charcoal aroma soaked in, it's completely different from pork belly just pan-fried.

Sammokjip Gwangmyeong Sageori Station Branch