Ansan charcoal pork & seafood noodles: Euljiro Yeontan Gui

Today, I’m sharing a story about enjoying delicious meat while really soaking up some warm, retro charm for the first time in a while.

I was near Wadong recently when I spotted this charcoal-briquette grilling specialist through a great opportunity and paid it a visit. This was Euljiro Yeontan Gui Ansan Wadong Branch (을지로연탄구이 안산와동점), and I was completely satisfied with everything from the quality of the meat to the atmosphere.

These days, it is surprisingly hard to find a truly proper charcoal-briquette grill restaurant. This place had the presence of an authentic old-school spot right from its exterior, so I went in full of anticipation.

Pocha Charm and a Neat Interior

The exterior is full of the feel of an old longtime restaurant, making it just the kind of place for a drink.

Inside, the round barrel tables were neatly arranged, and every table was well equipped with charcoal briquettes and ventilation to draw away the smoke.

The walls displayed the menu and helpful dining tips. I noticed that meat can be ordered in 100 g portions, along with the useful tip that the shredded radish salad tastes best when it is still slightly frozen.

There was also a self-service bar for any side dishes we needed more of, which made the meal easy and comfortable.

Icy Radish Salad and the Euljiro Signature Assorted Geun

The basic spread centered on the charcoal fire and included seasoned lettuce, pickled onions, ssamjang dipping paste, garlic, and the house signature: sweet-spicy shredded radish salad with tiny ice crystals floating in it. This radish salad was such a special treat—crisp and refreshing, it completely cut through the richness of the meat.

We ordered the signature Euljiro Representative Assorted Geun, a set with pork belly, pork neck, skirt meat, pork skin, and mushrooms. The mushrooms were stamped with “Euljiro Yeontan Gui,” which was a memorable detail. Just looking at the bright red color of the meat, you could tell how fresh it was. With pork belly, pork neck, chewy specialty cuts, and thick pork skin, it was a wonderfully substantial selection.

Pork Belly and Skirt Meat Grilled Over Briquettes

As the fresh meat grilled on the wire rack, the subtle aroma of charcoal briquettes settled into it and truly whetted my appetite.

When I tried a piece of pork belly browning beautifully on the grill, the outside was crisp while the inside was full of juices, and its savory richness filled my mouth.

Thanks to the distinctive heat of the charcoal briquettes, the meat cooked up deliciously crisp outside and tender inside. I immediately understood why word had spread that this is a great pork belly spot in Ansan.

After enjoying the meat, we grilled the square, thick pieces of pork skin.

The golden-grilled pork skin was chewy and savory, perfect with soju. It was such a perfect combination that day that I simply could not skip a cold glass of soju.

Two Servings of Seafood Kalguksu After the Meat

After filling up on meat, we added two servings of seafood kalguksu (knife-cut noodle soup) as a side meal for a clean finish. It arrived in a large aluminum pot overflowing with ingredients, and the portion was so huge that it was hard to believe it cost just ₩11,000 for two servings. Looking inside, there were plenty of fresh scallops, clams, and plump shrimp—it made me smile just looking at it.

I started with a spoonful of broth. Perhaps because it was deeply simmered with fresh seafood delivered daily, there was no fishiness at all; instead, the deep, savory, refreshing taste of the sea spread through my mouth. It washed away the richness of the meat and left me feeling warm and refreshed inside.

The chewy, springy noodles had soaked up the refreshing broth beautifully, and eating them with kimchi made for a perfect ending, without a moment of getting tired of it until the very last bite. If you visit, I strongly recommend trying this seafood kalguksu!

After we finished, there was also a small event where they gave us jjondigi, a nostalgic chewy snack. Lightly grilling the jjondigi over the remaining briquette heat brought back childhood memories and let us end the meal on a happy note.