Bupyeong pork BBQ with pork jowl and skin add-ons: Dongducheon

I was craving meat in Bupyeong, so I went to Dongducheon Sotttukkeong Samgyeopsal Bupyeong Branch. While looking for Bupyeong samgyeopsal (pork belly), this place caught my eye because they grill thick cuts of pork on a cast-iron lid.

We started with the combo set that lets you eat pork belly and pork neck together, and once we got going we felt like we wanted more, so we added pork jowl and pork skin too. At the end we even ordered Jjapagetti to finish things off properly.

Where is Dongducheon Sotttukkeong Samgyeopsal Bupyeong Branch, and when is it open?

The address is 20 Sijang-ro 12beon-gil, 1st floor, Bupyeong-gu, Incheon, South Korea, and it's a decent walking distance from Bupyeong Station.

Business hours are confirmed as daily from 11:30am to 11pm, with last order at 10:30pm.

It's an easy spot to meet up and eat meat in Bupyeong, so it would also work well as a dinner or gathering place.

Starting with the 600g pork belly and neck combo

Rather than choosing just one cut at first, we ordered the combo because we wanted to eat pork belly and pork neck together.

With 600g in the set, it was easy to switch back and forth between the two, and seeing the thick cuts piled onto the wide cast-iron lid felt satisfying just to look at.

The pork belly had fat and lean meat coming through together, bringing out a nice savory flavor, while the pork neck was leaner than the belly but still thick, with a satisfying chew. Starting with the combo menu also meant I could compare the two cuts as I ate, which I liked.

Moving from the pork belly to the pork neck, I noticed the leanness, and going back to the pork belly again made the savoriness stand out even more clearly.

They don't just grill meat on the cast-iron lid — kimchi and bean sprouts go on there too, and the combination worked really well. In particular, the grilled kimchi, naturally mingled with the pork belly fat, kept pulling me back for more with the meat.

Adding pork jowl and pork skin to the order

Finishing after just the combo felt a little unsatisfying, so we added pork jowl and pork skin.

The pork jowl had a chewy texture quite different from the pork belly or pork neck, so it was fun switching cuts partway through. It had a rich, savory quality, and the texture stayed lively the more you chewed, which made me glad we added it.

We grilled the pork skin slowly after eating a good amount of meat already. Moving on to the pork skin after the pork belly, pork neck, and pork jowl, the texture changed dramatically, so it flowed naturally like the next course. Rather than ordering everything at once from the start, it seems better to eat the combo first and then add pork jowl or pork skin once you have some room left.

Jjapagetti cooked on the cast-iron lid to finish

Even after eating quite a bit of meat, it was hard to skip the final carbs. So we added Jjapagetti too. Since it's a dish eaten last on the hot cast-iron lid after the meat, it fit well with the flow of the meal.

The salty, rich black bean sauce flavor felt like a whole different treat coming in after the meat, and it went well paired with the leftover meat too. It was surprising how there was still room for Jjapagetti even after filling up on meat.

Is this Bupyeong BBQ house worth it for trying several cuts?

Working through the pork belly and neck combo first, then the pork jowl, pork skin, and finally the Jjapagetti in order made for a pretty satisfying meal. What I especially liked was being able to enjoy different textures from each cut rather than sticking to just one kind the whole time.

It's a place that comes to mind when you want to grill thick cuts of pork on a cast-iron lid in Bupyeong. If you're looking for Bupyeong samgyeopsal and want to enjoy a variety of pork cuts — belly, neck, jowl, and skin — it's worth starting with the combo at Dongducheon Sotttukkeong Samgyeopsal Bupyeong Branch.