Lamb skewers on a rotating grill, onmyeon finish: Yangbokjeom Daegu

I was trying to figure out what to eat for dinner near Dongdaegu Station and suddenly craved lamb skewers, so I headed to Yangbokjeom Dongdaegu Station Branch. There are quite a few lamb skewer places around Dongdaegu Station, but this one is especially known for its wangkkochi (giant skewers), so I was curious.

Once I actually visited, the meat was noticeably bigger and thicker than typical lamb skewers, so the visuals were already a bit different. Here's my review of Yangbokjeom, a lamb skewer spot near Dongdaegu Station that I enjoyed that day!

Where is Yangbokjeom Dongdaegu Station Branch, and when is it open?

• Location | 37 Dongbu-ro 30-gil, 1st floor, Dong-gu, Daegu, South Korea
• Hours | Weekdays 17:00 - 01:00 / Weekends 16:00 - 01:00
• Last order | 00:00
• Reservations | Available via Naver Reservation
• Parking | No dedicated lot / use nearby parking

A storefront you spot by the sign

The storefront already felt a bit different from a typical lamb skewer restaurant. Maybe because the name means "tailor shop," the sign and exterior were oddly distinctive, catching my eye even while just walking by.

What is the dining room like inside?

Walking inside, the vibe was better than I expected. You'd think of a somewhat dim, noisy atmosphere for a lamb skewer place, but this one felt clean and tidy overall.

The table spacing and interior felt comfortable enough for a meal with friends, and I thought it would work well as a Dongdaegu Station date spot too.

The banchan (side dishes) that come first

Lamb skewers and loin skewers on an automatically rotating charcoal grill

What I ordered that day: one serving of wangkkochi + one serving of wangdeungsim skewer! The meat was skewered in noticeably large chunks compared to regular lamb skewers, so it looked mouthwatering right off the bat. Once placed over the charcoal, it sizzled and gave off a savory smell that made me want to dig in immediately, haha.

With lamb skewers, the skewers rotate automatically as they cook, so you don't need to keep flipping them — that was really convenient.

While chatting with my friend and waiting, before we knew it the meat had turned golden brown, and all we had to do was pull off pieces one by one, haha.

It's tasty even plain, but dipping it in cumin powder was definitely the best way to eat it. Tasting the meat itself first and then adding the cumin brought out extra spice flavor that kept me reaching for more. Alternating between wangkkochi and wangdeungsim skewers meant that even though it's all lamb, the texture and taste varied a bit each time, so it never got boring.

Wangkkochi: the thick lamb skewers

I started with the wangkkochi, and probably because the meat was so thick, the outside was nicely browned while the inside stayed moist. The distinct lamb aroma wasn't overpowering, and the savory flavor came through well. Dipping it lightly in cumin powder was a perfect match, as always! Especially since the pieces were so big, each bite really delivered the juiciness and texture of the meat.

Wangdeungsim: the lamb loin skewers

Next I tried the wangdeungsim skewer, which had a different feel from the wangkkochi — a clean, savory taste unique to the loin cut. Both were cut into large chunks and slowly grilled over charcoal, giving real satisfaction as a meat dish. Personally, I'd say the wangkkochi was chewier and juicier, while the wangdeungsim skewer was cleaner and more savory, so I'd recommend ordering both to compare.

Ending the meal with onmyeon (warm noodle soup)

It felt like a waste to end the meal with just meat, so we finished with an order of onmyeon (warm noodle soup). Eating lamb skewers continuously can get a little heavy, but having a warm, broth-based dish alongside it definitely helped. With warm broth and noodles together, it was the perfect closing dish after all that meat.

Especially after a bite of lamb skewer, a sip of the onmyeon broth cleaned the palate right up! Rather than just eating meat, I'd recommend ordering onmyeon at the end to finish the meal off.

Is Yangbokjeom worth a stop near Dongdaegu Station?

• I ordered one serving each of wangkkochi and wangdeungsim skewer to compare two types of lamb.
• The meat was large and thick, so the satisfaction level was higher than with typical lamb skewers.
• The wangkkochi had great juiciness and chewy texture, while the wangdeungsim skewer stood out for its clean, savory flavor.
• Grilling over charcoal added a subtle smoky note that really brought out the distinct flavor of the lamb.
• Finishing with onmyeon at the end made for a clean, satisfying close with warm broth.