Go Goob Lab고굽연구소
Gyeongan-dong aged meat · flame-seared, oak-smoked BBQ
Go Goob Lab is an aged-meat BBQ restaurant at 1F, 7-7 Gyeongan-ro 41beon-gil, Gwangju-si, Gyeonggi-do, in the alley across from The Plus Hospital (formerly Tantan Hospital) heading toward Jongno Bindaetteok. At Go Goob Lab, 250g of pork costs ₩19,500–₩20,000 and 250g of beef costs ₩23,000–₩33,500; Go Goob Lab is open Mon–Fri 11:40–22:30 and Sat–Sun 10:40–22:30 (last order 21:25).
- Today
- Mon–Fri 11:40–22:30 · Sat, Sun 10:40–22:30
- Prices
- Aged Beef ₩23,000–₩33,500 · Aged Pork ₩19,500–₩20,000
- Try
- Aged Beef Chuck Flap 250g ₩33,500Aged Five-Layer Pork Belly (Ogyeopsal) 250g ₩19,500Aged LA Galbi 250g ₩23,500
Key facts
- Address
- 1F, 7-7 Gyeongan-ro 41beon-gil, Gwangju-si, Gyeonggi-do경기 광주시 경안로41번길 7-7 1층
- Opening hours
- Mon–Fri11:40–22:30last order 21:25Sat, Sun10:40–22:30last order 21:25Open every day
- Phone
- 0507-1418-5997
- Reservations
- Accepted · groups welcome
- Parking
- Available
- Amenities
- Wi-Fi · Separate men's and women's restrooms · High chairs
- Links
- Naver PlaceInstagram
Menu & prices
7 items · as listed Oct 2026About
Go Goob Lab is a café-style BBQ restaurant serving meat that goes through two stages of aging. The first stage at Go Goob Lab is water aging, which reduces the juices lost during thawing, and the second stage is dry aging, which concentrates the flavour. Go Goob Lab sears the aged meat over a direct flame as soon as it is ordered, then finishes it with oak smoke.
Go Goob Lab serves beef such as rib finger meat, chuck flap and LA galbi, and pork such as five-layer pork belly, loin cap, pork jowl and pork skirt, all in 250g portions. Side dishes at Go Goob Lab include fried rice and doenjang jjigae (soybean paste stew), plus aglio e olio pasta, jaecheop-guk (freshwater clam soup), tom yum goong hangover soup, buckwheat soba, and two kinds of ramyeon including beef-brisket ramyeon (usamgyeop ramyeon).
FAQ
What are Go Goob Lab's opening hours?
Go Goob Lab is open Mon–Fri 11:40–22:30 (last order 21:25); Sat, Sun 10:40–22:30 (last order 21:25).
How much is the aged beef at Go Goob Lab?
Go Goob Lab's 3 aged beef items cost ₩23,000–₩33,500. Aged Pork (4) cost ₩19,500–₩20,000.
Can I book a table at Go Goob Lab?
Yes, Go Goob Lab takes reservations and groups. Call 0507-1418-5997 to book.
Is there parking at Go Goob Lab?
Yes, Go Goob Lab has parking.
What amenities does Go Goob Lab have?
Go Goob Lab offers Wi-Fi, Separate men's and women's restrooms, High chairs.
How is the meat aged and grilled?
The meat at Go Goob Lab is aged twice: first by water aging, then by dry aging. When an order comes in, Go Goob Lab sears the meat over a direct flame and finishes it with oak smoke.
What side dishes are there besides the meat?
Besides fried rice and doenjang jjigae, Go Goob Lab offers aglio e olio pasta, jaecheop-guk (freshwater clam soup), tom yum goong hangover soup, buckwheat soba, and two kinds of ramyeon (including beef-brisket ramyeon). These are the follow-up dishes Go Goob Lab features alongside its aged meat.
How many visit stories are there about Go Goob Lab?
Superchart has 9 first-hand visit stories about Go Goob Lab; the latest visit was on October 3, 2026.
15 visit stories about Go Goob Lab
Newest first
Gwangju terrace Korean BBQ with oak-smoked chuck flap: Gogup Yeonguso
“They grilled 500g each of aged beef rib finger meat and chuck flap, plus 250g each of pork jowl and pork belly, on a wide iron griddle, then finished with griddle fried rice.”
Gwangju Korean BBQ revisited: 500g beef short rib, Gogup Yeonguso
“Returning after a year at around 3 p.”
Gwangju Korean BBQ: aged pork belly, jowl and oat rice, Gogup Yeonguso
“Three diners shared 500g of aged ogyeopsal (five-layer pork belly) and 250g of aged hangjeongsal (pork jowl), then finished with soft tofu doenjang stew and oat rice, and both the flavor of the meat and the friendly service were satisfying.”
Gyeongan-dong Korean BBQ for four: 1kg ogyeopsal, Gogup Yeonguso
“Four of us ordered 1kg of ogyeopsal (thick-cut pork belly) with 250g each of pork jowl and top loin cap to compare the three cuts, then finished with a spicy beef brisket and bean sprout ramyeon.”
Gwangju grill house with aged pork jowl and tofu stew: Gogup Yeonguso
“The water-aged and dry-aged pork jowl arrives pre-seared over open flame and smoked with oak, so it is easy to finish on the grill, and the side order of sundubu doenjang stew (soft tofu soybean paste stew) with bean sprouts tastes clean with a light kick of heat.”
Gyeongan-dong BBQ date: galmaegisal and ogyeopsal, Gogup Yeonguso
“The writer visited with her husband on an early Sunday evening and grilled galmaegisal (skirt steak) and ogyeopsal (thick-cut pork belly), then finished with woo-samgyeop ramyeon (beef brisket ramyeon); the clear texture contrast between the chewy skirt steak and the thick pork belly kept the meal from getting heavy.”
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- Gwangju Korean BBQ with double-aged loin cap and skirt: Gogup YeongusoRolled Sleeve Eater · Jun 8, 2026