Songpa Korean BBQ with odol galbi and sujebi: Dangsan Odol

You know those times when you want to try meat that is a little different from familiar choices like samgyeopsal (pork belly) or pork galbi? I visited Dangsan Odol Bangi Branch after hearing that it serves less common meat dishes such as odol galbi, snowflake galbi, and kkodeul galbi.

Dangsan Odol Bangi Branch: Bangi Station information

• Address: 2-7 Yangjae-daero 71-gil, Songpa-gu, Seoul, South Korea
• Location: About 195 m from Exit 4 of Bangi Station
• Hours: 11:30–22:00
• Last order: 21:00
• Break time: Mon–Thu 14:00–16:00
• Parking: Enter toward the alley by the front entrance; spacious parking available
• Group seating: Up to 36 people
• Menu: Odol galbi, snowflake galbi, beef ribs, mulberry-leaf teolleigi sujebi

Parking and group seating for 36

It seemed like a good fit for larger gatherings too, whether it is a family meal out, a get-together with friends, or a work dinner. If you are visiting as a group, check ahead about reservations so you can get a table at the time you want.

The menu, from odol galbi to teolleigi sujebi

Looking at the menu, there was a wide variety, from beef and pork to meal dishes. We chose the popular odol galbi and the signature snowflake galbi, then added steamed egg to eat alongside them. I had enjoyed mulberry-leaf kalguksu (knife-cut noodle soup) a few days earlier, so I also ordered the mulberry-leaf teolleigi sujebi, a hand-torn dough soup.

What we ordered

• Odol galbi (pork), 180 g, ₩19,000
• Snowflake galbi (beef), 200 g, ₩25,000
• Steamed egg, ₩3,000
• Mulberry-leaf teolleigi sujebi, ₩13,000

There was a nice variety of sides to change up the flavor of the meat: pickled onions, pickled radish, fresh radish salad, wrap vegetables, and sauces. There was also a self-serve bar.

Crunchy odol galbi and rich snowflake galbi

With the first bite of the snowflake galbi, the deep, distinctive flavor of beef came through first, and it was easy to appreciate the meat itself. The odol galbi had a very definite bite, while the snowflake galbi had a pronounced meaty aroma, so each had its own appeal.

Odol galbi had finely minced bone mixed in, so there was a crunchy texture with every chew. The marinade in particular had lots of minced garlic, giving it a strong aroma; as it cooked over charcoal, it smelled of sweet seasoning and garlic.

Fluffy steamed egg piled high

We ordered the steamed egg instead of rice, and it rose high to fill the ttukbaegi (earthenware pot), looking appetizing even before we dug in.

Teolleigi sujebi ordered after reading about mulberry leaves

• Mulberry leaves are said to have traditionally been used to cool the body.
• They are said to be used for eye fatigue and redness.
• They are said to be a medicinal ingredient used for a swollen throat or cough.
• They are said to be used to ease thirst or a feeling of heat in the body.

I ordered one serving of teolleigi sujebi, but there was enough for two people. A large ttukbaegi was generously filled with sujebi, mulberry leaves, and assorted vegetables, and the doenjang (fermented soybean paste) base gave the broth a savory, earthy taste. You could also adjust the spice level. The sujebi was thin, broad, and chewy, and the generous dried shrimp gave the broth a deep flavor.

If you are looking near Bangi Station for unusual meat dishes, Korean food, a Korean barbecue restaurant, or beef near Olympic Park, Dangsan Odol Bangi Branch may be worth keeping in mind. 😊