Pyeongtaek BBQ restaurant for pork jowl and cheek cuts: Okryeon Galbi

On a day when I wanted something other than the usual samgyeopsal or pork galbi, I headed to Okryeon Galbi Pyeongtaek Main Branch, where you can try yuzu-aged pork specialty cuts. While looking for a good Pyeongtaek Sosabeol restaurant, I got extra excited when I found out I could compare kkodeulsal and bbolsal in one visit.

Okryeon Galbi Pyeongtaek Main Branch: hours, address and parking

Okryeon Galbi Pyeongtaek Main Branch is on the 1st floor, 118-119, Golden Tower, 20-9 Bijeon 5-ro, Pyeongtaek-si, Gyeonggi-do. It's open weekdays 17:00–23:00 and weekends 12:00–23:00, with last order at 22:00. Parking is available at the Golden Tower lot, and they give you a 2-hour parking ticket after your meal.

※ The menu and operating details may be updated, so it's best to check the latest info before visiting.

Where to park and what the retro interior looks like 🚗

We parked at Golden Tower on a weekday evening. It wasn't crowded so we found a spot easily, and got a 2-hour parking ticket after eating. If the building's lot is full, there's also an affiliated Sigyetap parking lot nearby, which makes this feel like a solid option if you're looking for a Pyeongtaek BBQ restaurant with easy parking.

The exterior had a cozy, countryside-house feel thanks to the earthenware jar decorations, while the inside had a retro tearoom vibe with eye-catching red sofas.

There was plenty of space between tables too, which felt comfortable, and with group seating and high chairs available, it seemed like a good spot for family meals or gatherings. There was also a self-serve bar, so we could grab more of any side dishes that were running low from a neatly arranged station.

Ordering the yuzu-aged specialty cuts 🥩

• Yuzu-aged kkodeulsal x2 servings
• Yuzu-aged bbolsal x1 serving
• Homemade doenjang stew
• 1 bowl of rice
• 1 Hamheung mul-naengmyeon

This is what we ordered!

Side dishes that go well with meat — shredded scallions, lettuce wraps, spicy radish salad, and myeongi-namul (mountain garlic leaves) — were neatly set out too. If you're on the hunt for a Pyeongtaek specialty-cut restaurant, I'd recommend ordering both cuts together to compare the texture difference.

How to grill kkodeulsal (pork jowl): flip it fast 🔥

Once the charcoal arrived, we started with the kkodeulsal. Even before cooking, it already looked as chewy as its name suggests. The owner told us to flip it quickly rather than leaving it too long, so we really focused on the meat and grilled it diligently haha. As it browned nicely over the charcoal, the savory aroma mixed with a faint smoky scent, and my mouth was watering before I even took a bite.

From the very first bite, that crunchy, bouncy springiness was clearly there. Rather than being tough, it had a chewy bounce with every bite, and the savory juices spread out between the sweet, salty seasoning.

I expected a strong yuzu scent since it's yuzu-aged, but the aroma stayed subtle rather than overpowering, which I liked because it didn't cover up the flavor of the meat.

Wrapping it in lettuce with scallions and radish salad added a nice layered contrast of chewiness and crunch, and the myeongi-namul's salty aroma cut through the sweet seasoning cleanly.

How to grill bbolsal (pork cheek): low heat, slow and steady 🥩

Next we grilled the yuzu-aged bbolsal. According to the store info, bbolsal only yields about 100g per pig, while kkodeulsal yields around 400g — so it's a rare specialty cut.

We also got a tip that bbolsal tastes best when cooked slowly over naturally weakened charcoal heat.

Once we tried it, the difference between the two cuts was clear. If kkodeulsal is all about springiness and fun chewing, bbolsal was much more tender and soft, with the seasoning and the meat's flavor spreading easily.

The sweet yuzu-aged seasoning had soaked in well, followed by a savory meaty aftertaste, giving it a charm almost like eating soft galbi. Both were delicious, but since I personally like a chewy texture, I leaned slightly toward the kkodeulsal haha.

Homemade doenjang stew and Hamheung mul-naengmyeon 🍚

The homemade doenjang stew was packed with generous chunks of tofu, mushrooms, and vegetables. It had a savory doenjang flavor with a refreshing umami that reminded me a bit of seafood doenjang stew.

Rice, meat, and hot stew together — a combination that's hard to mess up! My husband finished his bowl of rice in no time haha.

We wrapped up by sharing the mul-naengmyeon (cold noodle soup). The broth itself had enough umami that it tasted clean and refreshing even without vinegar, and Okryeon Galbi even topped it with yukjeon (pan-fried beef)!

My husband ended up drinking straight from the bowl lol, while I tried putting bbolsal on top of the noodles. The cold, chewy noodles plus the sweet meat, with the refreshing broth cutting through the rich seasoning, turned out to be a much better match than I expected.

Is Okryeon Galbi Pyeongtaek worth it? One-line verdict

It was a satisfying meal comparing kkodeulsal and bbolsal at a Pyeongtaek Sosabeol BBQ restaurant, sides included. If you're looking for something other than the usual pork cuts at a Sosabeol BBQ spot, the yuzu-aged menu is worth remembering.

As we finished our meal, the owner mentioned the menu would be renewed soon. It was a bit disappointing since I really enjoyed this current lineup, but I'm also curious about what the new version will look like. I'd love to come back after the renewal and review the new menu too. Since the menu may change depending on when you visit, it's worth checking the latest info before you go.