Museum-day family Korean BBQ in Gajeong-dong, Incheon: Heukdwaeji

Why Heukdwaeji Hyeongjedeul in Gajeong-dong after the National Institute of Biological Resources

After spending the day with my kid at the National Institute of Biological Resources, we headed to Gajeong-dong for dinner. After being out and about with a child all day, we were getting hungry, and that evening I wanted to properly grill some meat before heading home. There happened to be a black pork specialist over in Gajeong-dong's Ruwon City area, and that's how we ended up at Heukdwaeji Hyeongjedeul (흑돼지형제들) Gajeong Ruwon City branch.

Heukdwaeji Hyeongjedeul Gajeong Ruwon City Main Branch

We only meant to go for a casual pork dinner, but after eating, I found myself thinking about how much care actually went into the food — it stuck with me. Heukdwaeji Hyeongjedeul apparently started out as a well-known black pork restaurant in Paju and has since expanded to Gajeong-dong's Ruwon City in Seohae, Incheon. I was glad to see that the know-how and care built up over years in Paju had made it here too. What struck me most was that they don't just grill the meat well — they make the side dishes that go with it themselves too.

What comes with the yukbaegi set: 400g pork neck and 200g pork belly

What we ordered that day was the yukbaegi. It's made up of 400g of pork neck (mokssal) and 200g of pork belly (samgyeopsal), so instead of sticking to one cut, you get to enjoy two kinds of meat back and forth. The portion was generous even for two, so even with a kid along, the adults got to properly eat their fill of meat.

Best part with a child: staff grill the black pork for you

The staff grilled the meat for us themselves. Having staff grill for you is always a nice convenience at a BBQ place, but it especially mattered eating with a kid. When you're trying to look after a child while also flipping and grilling meat, it's hard to focus on the meal — but with staff watching the meat's condition and grilling it for us, we could relax and enjoy the food. The black pork is Jeju-raised and aged for a set period, they said, and watching it grill, the meat itself looked genuinely appetizing.

Pork neck vs. pork belly: how the two compare

We started with the pork neck. Thickly cut and grilled to a golden brown, the first bite was savory and crisp on the outside with juicy, moist meat inside. Pork neck can sometimes come out dry, but this one tasted rich and clean the more we chewed. The fat wasn't overwhelming, and the meat's own flavor really came through — it was delicious even with just a light dip in salt. The pork belly had a different kind of charm. As it browned on the grill, the fat between the layers rendered out, leaving the outside crisp and the inside moist. One bite filled the mouth with that distinctive savory pork flavor, and the more we chewed, the more a gentle juiciness came through.

The Yeonggwang anchovy meljeot that stood out most

And what impressed me most that day was the meljeot (fermented anchovy sauce). Honestly, I usually don't touch meljeot at BBQ places because of the fishy smell, but this one was really good. There was barely any fishy taste — instead, a spicy, savory, salty flavor came through first.

Rather than covering up the flavor of the meat, it actually seemed to bring out the pork's savoriness even more. Dipping a nicely browned piece of pork belly into it in particular cut through the richness cleanly while adding a spicy, savory kick — the pairing worked really well. I kept reaching for the meljeot all evening, that's how much I liked it.

It turns out this place puts real thought into its side dishes overall. Beyond the meljeot, they also age their own soybean paste (doenjang) and soy sauce over a long time, and even make their own salad dressing. It wasn't just about sourcing good meat — they clearly put the same care into everything served alongside it to make the meat taste even better. The meljeot in particular is made from large anchovies brought up from Yeonggwang in Jeolla-do, which I think is why it had a deeper savoriness than the usual version. The naengmyeon (cold noodle) broth is apparently also made with Korean beef bone and mixed bone stock, plus a house-made fruit base. We didn't order naengmyeon that day, but it struck me as a good way to finish cleanly after eating meat.

Complimentary gyeranjjim and muksabal

The complimentary egg soufflé (gyeranjjim) and muksabal (acorn jelly noodle soup) were a welcome surprise too. Halfway through a meat meal, you often crave something different — the soft, warm egg soufflé hit the spot, and the cool, clean muksabal cut through the richness of the pork.

Once I learned this place started in Paju and has been loved by customers there for a long time, it made sense why they make everything from side dishes to sauces themselves. At a BBQ restaurant, the meat matters most in the end, but having well-made accompaniments to go with it really does change how satisfying the whole meal feels.

Is Heukdwaeji Hyeongjedeul worth it for a family dinner in Gajeong-dong?

If you're looking for somewhere for a family dinner in Gajeong-dong, I'd recommend Heukdwaeji Hyeongjedeul Gajeong Ruwon City branch. Having the staff grill for you makes things easy, the pork neck and belly were both good, and the accompaniments — from the meljeot to the myeongi namul (wild garlic leaves) — paired really well with the meat. Above all, it felt like a place that puts care into every single dish. Ending a day out with the kids with a good dinner like this made for a pretty full day.