Daegu barbecue restaurant dinner with jajang egg rice: Ttukbang

A charcoal barbecue restaurant in a Goseong-dong alley: Ttukbang (뚝방)

Let me introduce Ttukbang, a meat restaurant tucked into an alley in Goseong-dong, Buk-gu, Daegu, already famous by word of mouth among those in the know. From 3 cm-thick pork neck made with fresh meat from Namgyeong Chuksan to premium makchang from Gwangjin Makchang, this is a charcoal-scented barbecue restaurant where you can enjoy quality makchang and pork neck.

Hours and waiting

Ttukbang is open Tuesday through Sunday from 17:00 to 24:00, with last orders at 23:00. It is regularly closed every Monday.

Although it is located deep in an alley, Ttukbang is such a hot spot that there is always a wait and the stream of customers never seems to stop.

Where should I park?

There are parking lines right in front of the restaurant, which is convenient. There is also a large parking lot inside nearby DGB Park that can accommodate 500 cars at once, so parking is easy. I heard the restaurant helps cover the parking fee.

An interior balancing old-school charm and cleanliness

As soon as I stepped inside, I found the warm, familiar character of a longtime local restaurant blending beautifully with the spotless cleanliness of a new barbecue place. It was already full of diners enjoying their meals, so the atmosphere was lively.

Celebrity autographs hung on the walls, which gave me even more confidence in the food.

High chairs for families visiting with children and neat disposable aprons are thoughtfully provided, too.

It was convenient to be able to take as many extra side dishes as I wanted from the self-serve bar without feeling self-conscious. The staff were so attentive, even taking care of small requests, that I felt genuinely looked after throughout the meal.

Ordering pork neck, makchang, and meal dishes

The menu is made up of grilled items, sides, alcohol, and drinks. With honest prices that cut out unnecessary distribution markups, it was a lineup where premium meat still felt like excellent value. I ordered two portions of salted pork neck, two portions of Ttukbang makchang, jajang egg rice, and spicy doenjang stew.

As a quick note, if you take part in the receipt review event, Ttukbang gives you its signature meal dish, jajang egg rice, on the house—so be sure to join when you visit.

After ordering, the basic side dishes that go well with the meat were set out. Every one was fresh and neatly prepared, helping to balance the rich meat.

A fluffy steamed egg custard, still sending up wisps of steam, also came as a complimentary side, making for a pleasant bite before the meat was ready.

Salted pork neck grilled by the staff

Ttukbang says it insists on using only premium meat. Since the meat is first partially grilled before it comes out, the charcoal flavor has already soaked nicely into the center.

The pork neck was thick and would take quite a bit of work to grill, but a staff member carefully cooked it to just the right point, so I could enjoy it comfortably.

I lightly dipped a piece of perfectly cooked salted pork neck in salt, and juicy meat juices burst out with every bite. It was not dry at all, as pork neck can sometimes be—it was truly tender. In particular, adding a little shiitake wasabi, with its sharp savory kick, went perfectly with the pork neck's nutty, meaty flavor.

Crispy, chewy Ttukbang makchang

Next, I tried the makchang, grilled to a beautiful golden brown. There was no unpleasant smell, and the more I chewed, the more a soft, nutty flavor almost like milk lingered in my mouth.

It was crispy outside while retaining a chewy, springy texture inside. Dipped generously in makjang (fermented soybean dipping sauce), it was the best. I thought it would make an unbeatable drinking snack.

Jajang egg rice and doenjang stew you will want alongside it

You really have to try the jajang egg rice when you come to Ttukbang. It is made with homemade ganjajang sauce, stir-fried by the owner's mother, who runs a Chinese restaurant. Rather than tasting artificial, it had a deep, rich wok-smoky flavor and sweet nuttiness; eaten with the egg, I finished a bowl in no time.

Lastly, the spicy doenjang stew gave the rich meat a refreshing finish. It was generously filled with tofu and vegetables, and its broth was pleasantly spicy with a deep flavor, making it an ideal match for the jajang egg rice.

Final thoughts

• Juicy, tender salted pork neck
• Makchang with a mild, nutty flavor like milk
• Support for the large parking lot
• Special jajang egg rice made with the mother's homemade ganjajang sauce

How about Ttukbang, a Goseong-dong barbecue restaurant that pairs delicious meat with heartfelt service and is perfect for a happy dinner with people you cherish?