Terrace pork jowl and jjolduksal at Heukdwaeji Hyeongjedeul, Incheon

📍 15 Yeomgok-ro 464beon-gil, 1st floor, Seohae-gu, Incheon 📞 Phone reservations available ⏰ Mon–Fri 16:30 - 24:00 / Sat–Sun 12:00 - 24:00 🚗 Parking available (3 hours free) ⭐ Group seating available

Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch, a Gajeong-dong favorite, is located 421m from Gajeong Station Exit 4. 😊

Terrace seating and partitioned rooms

On nice days there's a terrace area perfect for grilling meat while enjoying the outdoor vibe — ideal for that yajang (outdoor drinking) feeling! 🎉

You can park free for 3 hours at 3M Tower parking lot, which made the visit convenient. 🚘

The interior was clean and comfortable! You can store your belongings and coat under your chair. I'd recommend this as a date spot in Gajeong-dong~!

On one side there's a partitioned area, giving it a cozy, private feel! 😊

For anyone looking for a room-style restaurant in Ruwon City, Incheon for a company dinner, group gathering, or family meal, I'd recommend this place!

The owner grills everything at the charcoal grilling zone

At Heukdwaeji Hyeongjedeul, a Ruwon City favorite, the owner grills the meat at the grilling zone at exactly the right timing — it made things so easy. 🔥

The owner carefully manages the temperature, timing and grilling method! Charcoal-grilled black pork cooked with such expert attention couldn't possibly taste bad~! ❤

Kid-friendly and convenient facilities

Plenty of baby chairs are available, great for family meals with kids! There were even cute disposable aprons.

Add the KakaoTalk channel for a free drink! Leave a Naver receipt review or make a Naver reservation and get naengmyeon (cold noodles) worth ₩8,000 for free~! (Get the coupon when making a Naver reservation)

There were sweet candies at the counter, and it was convenient to have a restroom inside.

Menu and prices

From 7-day low-temperature aged Jirisan black pork neck, pork belly and jowl to pork skin and chicken feet — a menu that makes the drinks go down easy~

There were also various side dishes that pair well with meat, like doenjang sulbap (soybean paste rice with alcohol), naengmyeon, charcoal ramyeon and bomb-style egg soufflé.

• Jirisan black pork neck 400g ₩42,000
• Jirisan black pork jowl 170g ₩22,000
• Charcoal ramyeon ₩5,000
• Suhyangmi rice ₩1,000

Complimentary egg soufflé and mukguk

Thanks to the strong charcoal heat, the meat's exterior was grilled crispy while the inside stayed moist, giving the best flavor. The king oyster mushroom wrapped in foil was also a delicacy~! 🍄

A nutty, savory heotgae-water (hovenia dulcis tea) was served — right up my alley!

Side dishes that pair perfectly with the meat came out, and even the cabbage salad dressing was homemade, showing the care put into the side dishes.

Steamed cabbage, soft and sweet, topped with ssamjang made from house doenjang aged over 4 years, was a real treat!

The complimentary hot pot egg soufflé, rising up like a little volcano, passed the visual test right away! Fluffy like pudding, light and soft in texture — pure art~! 💛

A cool mukguk (acorn jelly soup) with floating ice bits was also served — the owner makes the broth herself and uses premium jelly costing ₩20,000 per batch, giving it exceptional chewiness. 🤤

7-day aged Jirisan black pork neck

Jirisan black pork neck boasts a vivid reddish color, unique marbling and thickness!

The neck meat, cut steak-thick, gets its surface quickly sealed on the charcoal grill. The juices stay locked in, giving a mouthful of rich juiciness. 🔥

I initially ordered black pork belly but switched to the most popular item — Jirisan black pork neck, aged for 7 days at low temperature — on the owner's recommendation.

Bottom line: it was absolutely the right choice‼️ The angelic owner personally grilled the meat with careful attention throughout the meal!

Neck meat can easily turn dry, but thanks to the 7-day aging and expert grilling, it burst with juice and melted smoothly the moment it hit my mouth. 🤤 The rich meaty aroma filled my whole mouth — truly exquisite!

Sea salt, myeongi namul, suhyangmi rice and meljeot

The Sinan sea salt, drained of bittern for over 5 years, had a subtle sweetness that complemented the meat's flavor without overpowering it, and the wasabi mushroom was also delicious!

Wrapping the meat in myeongi namul (mountain garlic leaves), lettuce or cabbage was also delicious — it really felt like eating premium steak!

The rich meaty aroma unique to aged black pork burst with savory juice, and I couldn't believe pork neck could be this tender. Pairing it with Suhyangmi rice grown in Bonghwa-gun, Gyeongsangbuk-do is basically a cheat code! 🍚

Meljeot (fermented anchovy sauce) made from large anchovies from Yeonggwang, Jeollanam-do! Meljeot usually splits opinion due to its fishy taste, but this had none of that fishiness — full of umami like sweet-spicy braised hairtail sauce!

The delicacy of delicacies: jjolduksal

Jjolduksal — the skin and fatty portion cut separately from beside the pork neck! A delicacy that calls for a drink just by looking at it!

The chewy, crunchy texture was pure art. Worlds apart from regular fat, and dipping it in ssamjang made it even better~!

Charcoal ramyeon and king oyster mushroom

📌 Charcoal ramyeon ₩5,000 — bubbling in a yangeun pot, wonderfully chewy noodles! 🍜 The spicy broth wiped away the greasiness left after eating meat.

Grilled whole and then sliced, the king oyster mushroom burst with juice! The owner grilled the mushrooms too and explained how to enjoy them best.

Chewy like scallops, bursting with juice — a mushroom just as delicious as the meat! 🍄

Fat-trimmed pork jowl — why it can't be ordered alone

📌 Jirisan black pork jowl 170g ₩22,000 — jowl is usually a fatty cut, but the owner trims away 1.5kg of excess fat from every 4kg of raw meat.

Leaving only the portion with the perfect ratio of lean meat to fat means a lot of loss and low margin — which explains exactly why it can't be ordered alone on a first order! 🥹

A well-grilled piece of jowl dipped in Sinan sea salt had no greasiness at all — the savory, umami-packed flavor that spread through my mouth the moment I bit into it was truly exquisite.

The jowl was incredibly delicious too. It's a must-order add-on whenever you're eating meat here!