Songpa Korean BBQ with lamb ribs and kkodeulsal: Dangsan Odol

While looking for somewhere to have dinner in Bangi-dong, I stopped by Dangsan Odol Bangi Branch (당산오돌 방이점).

I usually eat pork belly or beef, but that day I wanted something a little different, so I ordered lamb ribs and kkodeulsal. I also tried the haejang tteollegi sujebi!

The restaurant is in Bangi-dong's food alley, so it wasn't hard to find, and the exterior really stood out. Inside had that comfortable, classic Korean barbecue restaurant atmosphere—great for dinner and drinks with friends.

Once the charcoal arrived, we were officially ready for meat! 🔥

What were the lamb ribs at Dangsan Odol Bangi Branch like?

Lamb ribs ₩25,000

First up: lamb ribs! The meat was thicker than I expected, with plenty of meat on the bones, so I was happy with how it looked right away.

Grilled golden over charcoal, they had this wonderfully nutty, buttery flavor. The characteristic lamb aroma wasn't overwhelming, and compared with lamb skewers, each bite had noticeably more meat, which I loved.

Lamb skewers are cut into small pieces, so you keep reaching for more as you eat, but each lamb rib was thick enough to feel genuinely satisfying. Personally, the lamb ribs were the most memorable thing I ate that day.

The texture and charcoal aroma of kkodeulsal

Kkodeulsal ₩25,000

Next was kkodeulsal! Just as the name suggests, it had a seriously springy, chewy texture.

It was slightly bouncy and chewy when I bit into it, making it fun in a totally different way from ordinary pork. It also wasn't at all greasy, so it was easy to keep eating.

With meat, the fat can sometimes make you tired of it after a few pieces, but kkodeulsal was fun to chew and less rich, so I kept reaching for it as a drinking snack. Grilling it over charcoal added a subtle smoky aroma too—personally, I really liked this one!

Pork skin and haejang tteollegi sujebi

A plate of pork skin too!

Since we were eating meat, we couldn't leave out pork skin, so we had that too. It was great grilled over charcoal alongside the other meats. It was different from the lamb ribs and kkodeulsal, and mixing it in now and then kept things from getting repetitive. Highly recommended!!!

Haejang tteollegi sujebi ₩14,000

The last thing we ordered was haejang tteollegi sujebi, a spicy hangover soup with hand-torn dough flakes! Honestly, the presentation was a little disappointing at first glance haha, but it was actually good once I tried it.

The broth had a warming spice level just a little milder than Shin Ramyun, so it wasn't overwhelmingly hot. It was perfect after the meat. I think it would go especially well when you're having a drink and craving spicy soup. A dish with a clear purpose and flavor rather than looks, you could say haha. It was quite good as a drinking snack.

Overall thoughts after trying several dishes

That day, I ate lamb ribs → kkodeulsal → haejang tteollegi sujebi, and I liked how distinct each dish was. The lamb ribs were nutty and buttery, with lots of meat, while the kkodeulsal had the springy texture its name promises and wasn't greasy, making it easy to keep eating.

The final tteollegi sujebi was a little lacking visually, but its spicy warmth made it a good drinking snack or meal finale. If you want charcoal-grilled meat that's a little different from the usual pork belly in Bangi-dong, or a nice spot for meat and drinks, Dangsan Odol Bangi Branch seems like a solid option. :)

At times while grilling, flames suddenly leapt up over the charcoal, and that really gave the meat its smoky flavor—the charm of charcoal grilling! Grilling the meat ourselves at the table was fun because we could watch it cook, and it was great to eat it straight off the grill.

Ordering a little of several dishes and comparing all the different flavors and textures seems like one of the ways to enjoy this place.