Hapjeong Korean BBQ weeknight dinner with corn cheese: Gim Sukseong

On Thursday, August 6, 2026, I went out for dinner with a close friend I've known since high school. It was a really hot day, but since we hadn't seen each other in a while, we decided to eat something good and catch up. While looking for somewhere to have dinner, I came across a place near Hapjeong Station — Gim Sukseong Hapjeong Branch, a well-known spot in the area.

How to walk to Gim Sukseong Hapjeong Branch from Hapjeong Station, and opening hours

Gim Sukseong Hapjeong Branch is about a 4-minute walk from Exit 6 of Hapjeong Station, so it's convenient to reach by public transit. I made a Naver Reservation and visited at 6:30pm that day.

The restaurant is open daily from 11:30am to 1am.

Reservations, parking and private events at Gim Sukseong Hapjeong Branch

Parties of 2–4 can book through the Naver Reservation system, and parties of 5 or more are asked to call the restaurant directly. There's also a downloadable doenjang jjigae coupon exclusively for Naver reservation guests, which might be worth checking out if you're planning to visit.

There was also a Catch Table kiosk in front of the restaurant. If there's a wait when you arrive, you can register on the kiosk, and it's also possible to reserve ahead through the Catch Table app.

Parking isn't available, so if you're driving you'll need to use a nearby public parking lot. The restaurant accepts high oil price relief vouchers, and corkage is free, though there's a time limit on it, so keep that in mind. It's also available for venue rental for up to 40 people, so it could work for a work dinner or group gathering.

Inside Gim Sukseong Hapjeong Branch: a retro old-school dining room

Gim Sukseong Hapjeong Branch has a retro, old-school feel even before you step inside. Once we walked in, the interior had a cozy, comfortable vibe that seemed perfect for catching up with a friend over dinner.

It was such a hot day, and the moment we walked in, a staff member showed us to a seat, telling us this spot would be cooler. After being worn out by the heat, that small thoughtfulness meant a lot. The staff were friendly overall, so even though it was our first visit, we could start the meal feeling relaxed. There was also a restroom inside the restaurant, which was convenient during the meal.

Disposable aprons were also available, which meant we didn't have to worry about grease splattering on our clothes while eating meat.

While looking around the restaurant, I noticed they were running a review event too — writing a review gets you a glass of Hanmac draft beer. I was on a break from drinking that day so I passed, but if you're someone who enjoys draft beer, it might be worth keeping in mind.

Even at 6:30pm when I arrived, there were already quite a few customers eating, so there could be a wait during dinner hours. If you're planning to visit, booking ahead seems like a good idea.

What two friends ordered at Gim Sukseong Hapjeong Branch, and what it cost

After sitting down, we looked over the menu and ordered. Here's what we got:

• Gim Sukseong Special 2, 550g (two servings of 2cm-thick pork neck + Gim Sukseong pork belly + gabrisal) — ₩56,000
• Sukseongine Doenjang Jjigae (soybean paste stew) — ₩7,000
• Wow-really-nutty Corn Cheese — ₩5,000
• Okonomi Steamed Egg — ₩6,000
• Rice — ₩1,000

Gim Sukseong Hapjeong Branch says it only uses top-grade domestic Korean pork (handon). What caught my interest was that the meat goes through 4 days of dry-aging and 16 days of wet-aging, cross-aged for a total of 20+ days — I was curious how that would taste. According to the restaurant, they emphasize being a place that properly serves 20-day-aged meat. I also liked that all the meat is grilled by staff, so you don't have to worry about the grilling at all and can just enjoy the meal.

The banchan: seasoned raw crab and green onion kimchi

After ordering, the side dishes came out first. For dipping the meat there was salt, ssamjang (dipping sauce), and shiitake-wasabi sauce, plus a variety of banchan (side dishes) including green onion salad, yangnyeom gejang (seasoned raw crab), pa kimchi (green onion kimchi), and baechu kimchi (napa cabbage kimchi).

Every single side dish was delicious. Since we'd also ordered rice, I tried the seasoned crab with rice, and it went really well as a rice side. It was also good eaten with the meat and the green onion salad. The pa kimchi wasn't overly fermented or sour, so it paired nicely with the meat, and the baechu kimchi was later grilled on the pan with the meat, which made it even tastier warm. According to the restaurant, domestic aged kimchi and fragrant minari (water celery) are provided as standard, and indeed they added minari on top when grilling the meat.

20-day-aged Korean pork grilled at your table by the staff

After a short wait, the meat we ordered arrived. The moment I saw it, the thick, well-trimmed cuts looked really high quality. The pork neck in particular was cut about 2cm thick, which got me excited before even tasting it.

Since I arrived before my friend that day, I asked the staff if they could start grilling early, hoping my friend could eat right away when she arrived. The timing didn't line up perfectly, but thanks to asking ahead, she didn't have to wait as long once she got there. Haha.

The staff grilled the meat for us, cooking it to just the right doneness, so we could just sit back, chat, and wait.

On the grill along with the meat were potatoes, king oyster mushrooms, and minari, and there was also myeoljeot sauce (fermented anchovy sauce) served alongside.

Grilling the minari together with the meat brought out a fragrant aroma that paired really well with the pork.

How do the pork belly, neck and gabrisal taste?

Finally we got to try the well-grilled meat. Starting with the pork belly, it was clean-tasting with no gaminess, and delicious. The thick pork neck had great juiciness and flavor too. The gabrisal also had a nice texture, and overall all three cuts — belly, neck, and gabrisal — were tasty with no off flavors.

The staff explained that since the meat is aged, it's fine to eat it at the doneness they'd already grilled, or you could cook it a bit more if you preferred. I tried it right at the doneness they served, and that was the tastiest to me. Personally, I felt it was best eaten exactly as they grilled it, without cooking it further.

A piece of meat dipped lightly in salt was delicious, and dipped in ssamjang it was delicious too.

Personally, I also liked pairing the pork neck with a bit of the shiitake-wasabi sauce. The sharp kick of the sauce cut through the richness of the meat, so I kept reaching for it.

The potatoes grilled alongside were tasty too, and with the distinctive fragrance of the minari added in, eating the meat felt even more fun.

Corn cheese, okonomi steamed egg and doenjang jjigae at Gim Sukseong

After that, the corn cheese we'd ordered — called Wow-really-nutty Corn Cheese — arrived.

Eating it together with the meat was pure bliss. The nutty flavor of the meat combined with the sweet, creamy corn cheese kept me coming back for more. Eating meat alone can get a bit rich, but with corn cheese, minari, and kimchi mixed in, we could keep enjoying it all the way through.

Next up was the okonomi steamed egg. Unlike a regular steamed egg dish, this one had bonito flakes on top with teriyaki sauce and mayonnaise drizzled over it, giving it a flavor reminiscent of okonomiyaki. Paired with the soft steamed egg, it was a distinctive treat. I already love both okonomiyaki and steamed egg, so this dish felt like a real win-win for me haha. It went well with the meat, and was also good eaten on its own — I was glad I ordered it as a side.

Finally, we tried the Sukseongine doenjang jjigae. The moment I took a bite, I thought — yes, a meal like this really needs doenjang jjigae. After enjoying the meat, finishing with the savory stew and rice felt like the meal was complete. It had quite a lot of tofu inside and a deep, savory flavor, which I really liked. Guess I really am Korean, haha. Eating meat and then finishing with doenjang jjigae and rice made it feel like a truly proper meal.

What was good and what fell short at Gim Sukseong Hapjeong Branch

Chatting with my friend while working through the meat, a full meal came together before we knew it. The portions were generous — I finished all the meat, though I have to admit I left some of the side dishes, which was a little disappointing. If I come back, I'll make sure to finish the sides too next time.

Overall the food was satisfying and the staff were kind, so I finished the meal in a good mood. What I liked most was that since the staff grill the meat for you, you can just relax and chat with your friend, and since the pork is aged 20+ days, the pork belly, neck, and gabrisal were all enjoyable. If I'm craving Korean BBQ in Hapjeong again, this is a place I'd want to come back to.

By the way, Gim Sukseong runs several branches besides Hapjeong. I've been to the Mapo Station branch before, and this time I tried the Hapjeong branch, which was a good spot for dinner with a friend. If you're looking for a good restaurant in Hapjeong, or an aged-meat Korean BBQ spot near Hapjeong Station, it might be worth a visit.

• What I liked: 20+ day aged domestic Korean pork, grilled tableside by staff, a variety of side dishes, and thoughtful, friendly service made for a satisfying overall experience.
• What could be better: No parking, so if you're driving you'll need to use a nearby public parking lot — otherwise, personally I had no real complaints about the food or service.
• Recommended for: anyone looking for a good restaurant in Hapjeong, a place to eat meat near Hapjeong Station, or fans of 20+ day aged meat — I'd happily come back myself the next time I'm craving Korean BBQ in Hapjeong.