Hongdae pork barbecue with group seating: Chopilsal Pork Grill

This is Chopilsal Pork Grill Hongdae Branch (초필살돼지구이 홍대점), where I came for a meat dinner in Hongdae. It was close to Hongik University Station, so it was easy to find, and the prices did not feel too burdensome. There was also group seating on the second floor, so it looked like a decent place to come eat meat with friends or a larger group.

Where is Chopilsal Pork Grill Hongdae Branch?

Chopilsal Pork Grill Hongdae Branch was about a 4-minute walk from Exit 1 of Hongik University Station. Since it is close to the station, it was convenient for meeting up in Hongdae, too.

There is group seating on the second floor, so it seems like it would be good for a group gathering, a company dinner, or a visit with several people.

Meat menu and side dishes

Pork skin, ogyeopsal, dwit-gogi, and Choryang galbi

There are just four meat options on the menu. Overall, the prices did not feel too burdensome, so it was nice to be able to pick a few different things to try.

Side dishes

While we waited after ordering the meat, the side dishes were set out one by one. There were basic sides such as scallion salad, seasoned shredded radish, and pickled radish wraps, too.

There were sauces for dipping the meat, too.

And myeongnanjeot (seasoned pollock roe) came with it as well!

They also put meljeot (fermented anchovy sauce) on the grill for us~

Ordering ogyeopsal and dwit-gogi

We ordered two portions of ogyeopsal and one portion of dwit-gogi.

The ogyeopsal came out first, cut into large, thick pieces, and the thickness looked really nice just from looking at it. Two portions came with about six pieces in total, and they had been lightly seasoned with salt. A whole king oyster mushroom came with the ogyeopsal too, so we grilled it alongside the meat~

Unlike the ogyeopsal, the dwit-gogi was seasoned. Each piece had a slightly different shape and color, so it seemed like they served a mix of different cuts.

How was the thick ogyeopsal?

As soon as the ogyeopsal hit the grill, fat started sizzling out from between the thick pieces~ Since it was quite thick, it cooked slowly, and even the smell was no joke haha.

The nicely browned ogyeopsal was

cut into bite-size pieces, and I tried one piece.

It was lightly salted, so the seasoning was just right even on its own. Especially because this was not thin samgyeopsal but a thick cut, it had a really satisfying chew, and the pork skin portion was pleasantly springy and delicious~

You just cannot resist the sam-sso combo—pork belly and soju—hahahahaha.

The windows by the window seats were opened wide, so a gentle outdoor breeze came in. With the weather getting cooler lately, it was such a nice atmosphere!

One of the sauces was spicy, and that spicy sauce went so well with the meat!

The myeongnanjeot was salty, with those roe grains popping as you ate it!

The different texture of seasoned dwit-gogi

The dwit-gogi was lightly seasoned, so it was well flavored even when simply grilled and eaten as is.

Some pieces had a springy chew while others were tender, so it was nice to eat for a flavor different from the ogyeopsal. If you like dwit-gogi, give it a try~

First- and second-floor group seating atmosphere

The restaurant has a first and second floor, with quite a few tables. There was also a first-floor spot with tables pushed together for several people, and it looked suitable for a group of around eight. Overall it felt compact, but the yellow lighting made it warm and cozy—a comfortable atmosphere for eating meat.