Haeundae Korean BBQ with anchovy salt: Gwang-anmok

Walking along Gunam-ro in Haeundae, I suddenly wanted some truly delicious aged pork. There are so many barbecue places in Haeundae, but I heard about one that insists on dry-aging—even accepting moisture loss—for the meat's pure flavor, so I had to go. It was Gwang-anmok (광안목) Haeundae Branch!

From the enormous asado grill at the entrance to the convenience of having the staff cook everything, I immediately understood why there is always a wait.

Gwang-anmok near Haeundae Station: location and parking

From Exit 5 of Haeundae Station, simply walk toward the beach for three minutes.

It is on the second floor of the building right beside Artbox and Goraesa Eomuk on Gunam-ro's main street, so it is very easy to find. Park at Hyundai Paid Parking Lot behind the restaurant (8-1 Gunam-ro 18beon-gil) and you receive one hour free.

Once inside the second-floor restaurant, the first thing to catch your eye is the huge asado grill!

They lightly smoke and pre-grill the meat here before bringing it to your table.

The space was roomy and pleasant, making it great for an intimate meal. With free corkage, it was also an excellent pork specialist for group dinners of up to 60 or a family meal out.

Menu and ordering the A Set

Asado-grilled aged pork neck and pork belly

I ordered the A Set, which comes with both pork neck and pork belly. They alternate dry aging and vacuum aging to draw out moisture and concentrate flavor, and after the meat is smoked on the asado grill, it already smells incredible.

A professionally trained staff member cooked everything at the table at exactly the most delicious moment, so I could enjoy my date so comfortably.

Once the meat was ready, the staff member explained how to eat it! Gwang-anmok's best combination, they told me, is a basil wrap piled generously with chimichurri sauce made with perilla leaves and danggui. It really was fragrant and had an appealingly exotic character.

Anchovy salt with pork neck

But! The absolute number-one favorite that completely won over my palate was the anchovy salt.

I dipped a thick piece of pork neck into this salt, aged with anchovies, salt, and herbs, and the nutty meat juices and savory depth of the anchovy salt just exploded in my mouth.

And the rice was so wonderfully sticky, too. Icheon rice with a spoonful of home-style doenjang-jjigae (soybean paste stew), plus fluffy steamed egg custard, made it a perfect meal.

Lunch benefits and a reservation tip for late visits

What is good about going at lunch?

Yes! If you order a set menu at lunchtime, warm stone-pot bibimbap and hearty doenjang-jjigae come as a benefit, so a lunch visit is excellent value, too.

What should I keep in mind for a late dinner visit?

To maintain the quality of the aged meat, the daily quantity is limited. They may close early once the day's prepared meat sells out, so if you are visiting late, be sure to make a reservation or check with the restaurant.

Overall

Gwang-anmok Haeundae Branch was a place that drew out the meat's deep, natural flavor through its steadfast aging method and careful grilling service. Nothing felt like an afterthought, from the savory anchovy salt and fragrant basil wraps to the Icheon rice and doenjang-jjigae. Since you can focus solely on a delicious meal without grilling the meat yourself, I recommend reserving ahead if you want a quality meal at this always-busy spot!

Hours

• Monday–Friday: 12:00–23:30 / break time 15:00–16:30 / last order 22:30
• Saturday–Sunday: 12:00–24:00 / break time 15:00–16:30 / last order 23:00
• Parking available: Hyundai Parking Lot, one hour supported