Gyeongju pork BBQ with crab doenjang jjigae: Ddeoggogi Ttaenggijae

2026.09.05

After finishing our sightseeing at Hwangnidangil, my sister and I headed straight to Ddeoggogi Ttaenggijae, a well-known samgyeopsal (pork belly) restaurant in Gyeongju.

Location and parking at Ddeoggogi Ttaenggijae

Ddeoggogi Ttaenggijae sits on the main road in Hyeongok-myeon, Gyeongju, right across from the Central Prugio apartments. Being on the roadside made it easy to find, and there's a dedicated parking lot behind the building, so driving there wasn't stressful at all.

After parking and stepping inside, the interior turned out to be much more spacious and well-kept than I expected. The tables were spaced generously apart, making for a comfortable dining environment. Once we were seated, we checked the menu and ordered easily using the tablet installed at each table.

The 700g mixed platter and pickled banchan

Interestingly, Ddeoggogi Ttaenggijae has a system where an AI robot pre-grills the meat mechanically at a consistent temperature and time. I was curious what texture and flavor meat grilled this way would have, so since I was already in Gyeongju, I decided to check it out. We ordered the restaurant's signature 700g mixed platter of whole female pork belly and fresh pork neck, along with doenjang jjigae (soybean paste stew) and one bowl of rice. After a short wait, the basic banchan (side dishes) were laid out on the table. They were mostly various pickles meant to cut the richness of the meat — cucumber pepper pickles, chwinamul (aster scaber) pickles, Jerusalem artichoke pickles, and crunchy radish pickles, all neatly arranged and varied.

So how does the AI robot's pre-grilled meat taste?

Soon our meat came out already pre-grilled. Unfortunately, my sister and I were so busy chatting that we completely missed watching the AI robot actually grill the meat. But looking at the meat on the table, I could see juices glistening on the surface while excess fat had clearly been rendered away. Because it came pre-grilled, oil didn't splatter much on the pan while finishing it off, which made managing the grill easier and cut down on cooking time.

We cut the meat, browned nicely and cooked through on the grill, into bite-sized pieces and tried a piece with fresh dressed greens first. There was no gamey smell at all — just a clean, savory flavor that filled the mouth. The outside was crispy while the inside stayed juicy, giving it a great texture, and thanks to the pre-grilling process it wasn't greasy in the slightest.

The complimentary steamed egg and pickle combo

While I was still savoring a piece of meat, a hot bowl of steamed egg (gyeranjjim) arrived as a complimentary side. Tapping it lightly with a spoon revealed a bouncy, firm density, showing it wasn't a watery, light version but one made generously with lots of egg. Taking a big spoonful, a savory sesame oil aroma wafted up and filled the mouth. The combination of steamed egg drizzled with sesame oil was more clever and well-matched than expected — I was genuinely impressed. I'd never eaten it this way before, and it made me think the owner really has a sharp sense for food.

With the meat cooked through and nicely browned, we got into serious eating mode. We tried topping the meat with each type of pickle from the banchan one by one, and every combination was outstanding. Honestly, the meat itself is excellent, but this place could also be called a hidden pickle spot. Unlike ordinary pickles that are just heavily salty, these were pleasantly sweet-and-sour, perfectly balanced with the meat's clean flavor. The cucumber pepper pickles added crunch, while the chwinamul pickles brought a fragrant note. The pickles' clean tartness cut right through any heaviness or greasiness left in the mouth after eating meat, so we kept going without ever getting tired of it.

Crab doenjang jjigae and tea to finish

Just as we were getting satisfyingly full on meat, the doenjang jjigae and rice we'd ordered arrived. The savory broth was generously loaded with tofu and crab. Thanks to the crab, the broth had a deeper, more refreshing yet savory umami flavor. The seasoning wasn't too salty — just right — so spooning the broth and tofu over rice and mixing it together, we polished off a whole bowl of rice in no time.

After a satisfying meal of meat and doenjang jjigae, we finished with a refreshing cup of the tea the restaurant serves instead of plain water. It had a nutty, slightly bitter taste that seemed like cassia seed tea, and it felt like it cleansed the palate nicely and helped with digestion. After that final cup of tea, I became convinced that Ddeoggogi Ttaenggijae is a genuine samgyeopsal spot worth visiting in Gyeongju.

Wrap-up: a good pick for family meals and gatherings

Ddeoggogi Ttaenggijae, a samgyeopsal spot in Gyeongju, lets you enjoy pork belly and pork neck that's clean, non-greasy, and full of juice, thanks to its distinctive AI-robot pre-grilling system. On top of that, the carefully made pickled banchan, the deeply flavored crab doenjang jjigae, and the thoughtful service all added up to a highly satisfying meal throughout. The restaurant is spacious and well-equipped with parking, making it a solid choice for family meals or group gatherings. If you're looking for a delicious meat restaurant while traveling in Gyeongju, or want to try a proper combination of samgyeopsal and pickles, I highly recommend visiting Ddeoggogi Ttaenggijae in Hyeongok-myeon.