Myeong-dong Korean barbecue with thick pork: Yuktongnyeong

We went to Myeong-dong for a weekend date and stopped by Yuktongnyeong Myeongdong Main Branch (육통령 명동본점), which I had saved in my map app. We ordered samgyeopsal (pork belly) and black pork neck, and I was especially curious about the texture of the thick-cut neck meat.

How do you get there from Myeongdong Station?

The address is 37-2 Myeongdong 8na-gil, Jung-gu, Seoul, South Korea. According to the original article, the hours are daily from 11:30 to 23:00, with last order at 22:15.

We exited at Exit 5 of Myeongdong Station on Line 4 and walked while following the map app. It is about 217 meters from the exit, so we found it without much trouble even on our first visit. The original article also describes a route from Exit 6 of Euljiro 1-ga Station: walk straight past Central Post Office, turn left, and continue about 20 meters.

What is the space like for a date or group gathering?

A Blue Ribbon selection mark caught my eye at the entrance. The restaurant occupied three floors and felt spacious inside. The tables were generously spaced, which made it comfortable for two people dining together, and it also looked suitable for group gatherings or company dinners.

What meat did we order, and how much?

After looking at the tablet menu, we ordered two servings of 15-day omija-aged Gwanggaeto samgyeopsal and one serving of Gwanggaeto black pork neck. The original article lists the black pork neck at ₩17,000 per serving. I was most curious about whether the neck meat would be juicy rather than dry.

What side dishes come with the meat?

After we finished ordering, scallion salad, regular salad, pickled vegetables, and several kinds of kimchi arrived. The scallion salad was spicy and tangy, while the pickled vegetables were crisp and good for eating alongside the meat between bites.

Salt, fresh wasabi, and saeujeot (salted shrimp) were also served. I liked being able to change the accompaniments according to my preference after eating some of the meat on its own.

Does the staff grill thick-cut meat?

Charcoal was brought in, followed by thickly sliced samgyeopsal and neck meat on a wooden cutting board, along with whole mushrooms. At first, I was worried that the meat might be difficult to cook through because it was so thick.

During our visit, a staff member grilled the meat for us. I did not have to manage the cooking myself, so I could focus comfortably on the meal.

The outside of the meat browned over the hot charcoal. The staff member cut it into bite-sized pieces, so we watched it cook while waiting to eat.

Once the meat was cooked, the staff placed each cut in a dish and set it along the edge of the grill. This kept it from continuing to cook and becoming tough, while allowing us to eat it warm until the end.

How did the black pork neck and samgyeopsal taste?

I started with the neck meat, which I had been looking forward to most, and dipped it lightly in salt. It was thick but not tough, and the combination of lean meat and fat brought a savory, juicy bite. The moist texture, without any dryness, was especially memorable.

The samgyeopsal had a crisp exterior from the charcoal while remaining juicy inside. Eating it alternately with the neck meat let us experience the different textures of each cut.

At first, I enjoyed the flavor of the meat by itself, then added pickled vegetables and fresh wasabi. Their salty flavor and sharpness balanced the richness. For this meal, I liked being able to dine at an unhurried pace thanks to the juicy neck meat and the staff grilling service.