Late-night Korean BBQ in Seohae, Incheon: Euljiro Yeontan Gui

Pork belly is one of those foods everyone loves, no debate needed. Today I went to a Luone City barbecue restaurant that stays open late, where you can enjoy great-value meat kissed with loads of charcoal flavor.

Luone City charcoal grilling until dawn

I visited Euljiro Yeontan Gui Luone City Branch. It stays open late, so whenever I am looking for a barbecue place at dawn, I make sure to come here. It is open late, affordable, and easy to enjoy without feeling burdened. Hours were 4 PM to 5 AM. Such satisfying hours.

Here is the menu. Pork belly is in the ₩6,000 range!!!! The meat is seriously inexpensive, but the quality does not fall behind at all, and it was amazingly delicious grilled over charcoal. Beyond pork belly, there were ribs, marinated meat, beef, seafood, and more.

For a barbecue restaurant, it even had an aquarium. It looked like seafood and seasonal ingredients were kept cleanly in there, then they would take out scallops, octopus, shrimp, and so on.

The restaurant is simply a comfortable place to eat, with that lived-in atmosphere that is perfect for a casual drink after work with friends or a date.

Self-serve bar and charcoal ready to grill

The self-serve bar had all kinds of side dishes, from pineapple to grill to assorted banchan (Korean side dishes) and sauces to have with the meat.

The charcoal was kept blazing hot without going out, so the system lets you start grilling meat on the charcoal as soon as you come in.

What is in the 600g Pork Geun platter?

You can order from the tablet once you are seated. The best-menu Pork Geun platter was what really caught my eye.

For just ₩38,000, you can enjoy 600g of different cuts: pork belly, pork neck, pork skin, pork jowl, rear cut, and skirt meat. Is that not incredible value? Two people can get absolutely stuffed on ₩38,000 worth of meat and try all these cuts, so it is understandably popular with other diners too.

We also ordered three things: doenjang jjigae (soybean-paste stew), mul naengmyeon (cold buckwheat noodles in broth), and bibimbap. The prices were so low. Compared with other places, it definitely felt like great value, so you could enjoy it without any pressure.

Icy radish salad and charcoal-grilled meat

The side dishes to have with the meat came out, and the unusual thing here was the museangchae (seasoned shredded radish salad), lightly frozen with a thin layer of ice. That was this place's secret weapon. Pairing nicely grilled meat with the icy radish salad gave such a nice crisp texture.

The meat arrived. 600g for ₩38,000—these days, how many restaurants let you enjoy meat of this quality at such great value, late into the night?

As we grilled it, the color of the meat looked amazing at a glance. It grills up nicely, and I thought it would cook gently over the charcoal, but the heat was stronger than expected. It cooked so quickly—surprisingly fast—and that made me happy.

Meanwhile, I went back to the self-serve bar and brought more kimchi and bean sprouts drizzled with sesame oil. Have this with the meat and it is honestly delicious without any sauce at all.

Do not skip the bibimbap and doenjang jjigae

You absolutely have to order the bibimbap. It had rice and all kinds of ingredients, and when you mixed it well, it tasted like the nostalgic bibimbap I used to make at home at dawn with leftover side dishes. Seriously so delicious.

It was not seasoned with a sauce; ingredients like the radish salad seasoned the rice just right, and every single ingredient went beautifully together.

You cannot skip doenjang jjigae at a barbecue restaurant. It goes well with meat, and especially if you ordered bibimbap? Order doenjang jjigae too. Even just those together, the rice is delicious enough that you do not even think about meat.

Because it was grilled over charcoal, the meat really absorbed that charcoal aroma and tasted even better. If you moved it to the side, it continued cooking gently and stayed warm and tender throughout the meal.

You can soak the meat in the house pickled onions so the soy sauce seeps in for just the right seasoning, or top it with fresh wasabi and simply appreciate the flavor of the meat itself.

There were so many things to dip the meat in—radish salad, salt, and more—which I loved.

Finishing with meljeot, pork skin, and pork ribs

But there was meljeot (fermented anchovy sauce) at the self-serve bar, so I brought some over, put it straight on the grill, and added finely chopped Cheongyang chili peppers. Suddenly, we were in Jeju.

The vibe was perfect, and the prices felt like they were from 10 years ago, which made me nostalgic. I grew up in the countryside and often grilled meat over charcoal, so we finished with pork skin too.

They also had marinated meat, so I was curious and ordered the pork ribs. I was full, but the person I came with really ate them up.

The pork ribs came out with big bones still attached, so we changed the grill and started cooking them.

Turn marinated meat often so it does not burn. These did not need any other sauce; the sweet marinade had already soaked nicely into the meat, making them easy to eat as they were.

To finish, we ordered a bowl of naengmyeon and wrapped it around the ribs for gilsam naengmyeon (noodles wrapped in meat), properly enjoying dessert too. Even after eating this many different things until we were stuffed, the bill did not feel burdensome. Euljiro Yeontan Gui Luone City Branch stays open late too, so we could really enjoy ourselves without feeling rushed—just the best.