Gangnam Seoul Korean BBQ with a clay grill: Onggijip Main Branch

Meat and atmosphere at Onggijip Main Branch in Apgujeong

It has been so hot lately, the kind of season when it is easy to feel drained, so I wanted to refuel with something delicious and visited Onggijip Main Branch (옹기집 본점), a Korean barbecue restaurant in Sinsa-dong, Apgujeong.

I really wanted to introduce this place because I was impressed not only by the quality of the meat but also by the owner’s firm craftsmanship and philosophy. The interior was clean and modern with an upscale atmosphere, making it feel distinctly different from an ordinary barbecue restaurant. It would work beautifully for a company dinner, family gathering, wedding-invitation get-together, or date.

The Onggijip story, from the owner

I had a chance to chat with the owner over the meal. Hearing the brand story showed me just how much care goes into every slice of meat.

Food does not lie.

Under this philosophy, the first branch opened in Gyodong, Gangneung, Gangwon-do, in 1996, followed by a Seoul branch near Sinnonhyeon Station in Yeoksam-dong in 2011. Between December 2022 and 2023, it expanded and relocated to Sinsa-dong near Apgujeong Station, beginning a new premium chapter. I could imagine that the owner’s uncompromising ingredient choices and research are what have kept the flavor and quality consistent for nearly 30 years.

What makes the clay grill and pre-grilling special

A traditional earthenware grill developed in-house

Onggijip’s biggest signature is its grill, developed in-house by adapting traditional onggi (Korean earthenware). According to the owner, onggi’s distinctive air pockets and heat conductivity reduce off-odors and excess fat while locking in the meat’s gentle juices. Its far-infrared effect also holds the temperature for a long time, so even the last bite stays warm and tender. I was especially impressed that there was hardly any smoke while grilling, making for a comfortable meal without worrying about odors clinging to my clothes.

Korean ingredients and pre-grilled meat

The owner said that health and proper flavor come first, with no compromises on any ingredient. The kimchi is naturally fermented with 100% Korean ingredients, while the pork belly and pork neck are carefully selected from only top-grade Korean female pigs with guaranteed freshness. Beyond pork, the menu also includes 1++ grade Korean beef sirloin, brisket, and yukhoe (seasoned raw beef).

The meat is carefully pre-grilled over high heat in the kitchen before coming to the table. The surface is seared almost like a coating, rendering fat just enough while preserving moisture and juices, so it only needs a brief finish on the grill without burning and stays wonderfully moist.

Trying the 500g Pre-Grilled Set A

We ordered the signature Pre-Grilled Set A (for 2–3 people, 500g / ₩57,000), which lets you try a satisfying range of cuts. Pork neck, pork belly, gabrisal (pork shoulder-neck cut), and assorted mushrooms arrived neatly arranged, and the pale-pink pre-grilled meat and savory aroma got my appetite going before they even hit the grill.

• The aged premium pork neck, a cut that can easily turn dry, was steak-like in its moist tenderness, with clean juices bursting out.
• The pre-grilled aged pork belly had an excellent lean-to-fat ratio. It was the definition of crisp outside and tender inside, with the rich flavor of the fat filling my mouth.

• The low-temperature-aged gabrisal was memorable for its chewy yet lightly crisp texture, and its refined nuttiness came through more with every bite.
• The assorted mushrooms absorbed a little meat fat and browned beautifully on the clay grill, retaining both their springy texture and juicy mushroom flavor. They were a perfect match for the meat.

The combinations with the side dishes here were especially amazing!

We placed 100% Korean kimchi and garlic beneath the clay grill and browned them in the meat fat. Their refreshing, deep umami from natural fermentation cut right through the richness of the meat, making them the ultimate rice thief.

With spicy-sweet, pungent pajeori (seasoned scallion salad) and the owner’s homemade special ssamjang (dipping paste), I wrapped a piece of pork belly and a clove of garlic in crisp lettuce. It was so good that I never had a chance to tire of it. Moving between combinations of pajeori, grilled kimchi, garlic, and lettuce wraps, we cleared the 500g set in no time. The excellent quality of the meat and neat side dishes made every bite a pleasure.

Why I recommend it for a gathering in Apgujeong

The depth of flavor created by honest ingredients, the distinctive know-how of the clay grill, and Korean female pork was clearly different. If you want delicious pork belly and pork neck in Apgujeong, or a pleasant, atmospheric place for a company dinner or gathering, I would recommend Onggijip Main Branch. Come experience the special flavor created by the clay grill and 100% Korean kimchi!