Korean BBQ near Kyungsung University, Busan: Wanbeoljip pre-grilled

Where is Wanbeoljip Kyungsung University Branch, and what does "wanbeol" mean?

One afternoon, today's discovery is Wanbeoljip, a Korean BBQ restaurant near Kyungsung University. The address is 2nd floor, 36 Yongso-ro 13beon-gil, Nam-gu, Busan, hours are Mon–Sat 17:00–23:00 and Sun 16:30–22:30 (last order 30 minutes before close), and there's no parking, so you'll need to use a nearby paid lot.

Wanbeoljip is located in the main commercial area near Kyungsung University, on the 2nd floor. You can see the 2nd floor entrance clearly from the 1st floor, so it's easy to find.

'Wanbeol?' What on earth does wanbeol mean? I was curious. Turns out it's a concept that contrasts with chobeol (partially pre-cooked). It means meat that's grilled perfectly!

There's a waiting area set up inside too. Writing down your phone number to wait — such an analog touch.

The "meat revolution" idea behind Wanbeoljip

In the end, all meat moves toward wanbeol.

It's a fun piece of storytelling that frames the benefits of wanbeol as a 'meat revolution.'

• 1st Meat Revolution — meat that customers grill themselves at the table
• 2nd Meat Revolution — meat grilled by staff. Comfortable, but awkward because you have to stay quiet and can't chat until the staff finishes grilling
• 3rd Meat Revolution — meat that comes out fully grilled

By this logic, Wanbeoljip is a pioneer of the 3rd Meat Revolution.

Inside Wanbeoljip: solo bar table to a group table for 10

The interior of Wanbeoljip Kyungsung University Branch, this Korean BBQ restaurant near Kyungsung University, has a nice antique vibe.

There's a main hall space and, on both sides, areas set up for solo dining and small groups.

Instead of grilling meat yourself, it's grilled in the kitchen and plated on a hot pan ready to eat. Knowing I could eat the moment it arrived put my mind at ease. It's that exact taste of meat and rice your mom sizzles up hot in a frying pan when you can't lift a finger after work — the kind you devour in one bite.

There's a central hall, with private room-like spaces divided off on both sides.

There's also a bar table for solo dining, making this a great place if you want to try eating Korean BBQ alone.

In another direction, there's an open space with windows where you can see outside. This space seems great for a group of about 10 to dine privately.

Baby chairs are also available, so keep this in mind if you're visiting with a little one.

Wanbeoljip menu: what comes on the 500g small plate

Wanbeoljip's main menu near Kyungsung University is divided into small, medium, and large plates, and once you order a set, you can add à la carte items. We ordered the 500g small plate.

The plate consists of plain samgyeopsal, galbi-seasoned samgyeopsal, and pork skin.

The table setting: pre-grilled pork in a cast-iron pan and side dishes

The meat we ordered arrives all set up. They place the fully grilled meat, on a warm stone pan, on an induction burner at the table. It's a thoughtful touch that keeps every last bite warm.

Samgyeopsal, galbi-seasoned samgyeopsal, pork skin, along with potatoes, scallions, and rice cakes are all plated already cooked on the warm cast-iron pan. All you have to do is eat.

The sauces and vegetables are arranged beautifully around bracken fern, like a gujeolpan (nine-section platter). An onion salad with balsamic dressing comes out with it too.

Fluffy steamed egg and doenjang stew (soybean paste stew) follow soon after. I make the steamed egg and stew the main dish with meat as a side, while my partner does the opposite — meat as the main with steamed egg and stew as sides. When we come to a BBQ restaurant together, our eating styles match up without any fighting over food. Haha.

Moonlight Yuja Makgeolli, the aperitif at Wanbeoljip

Two glasses of makgeolli (rice wine) arrive as an aperitif. It's called moonlight yuzu makgeolli. The makgeolli is poured prettily into tiny glasses. Since my partner has to drive, both glasses end up being mine. The yuzu-scented makgeolli is delicious.

Makgeolli is often served in a tin kettle like this, but pouring it into a glass really brings out its milky white color — so pretty.

How it tasted: pork skin with shiitake wasabi sauce

My partner's wrap is massive again today, since it's a late dinner after a long day of work.

My partner marvels at how the thick pork skin, well seasoned and chewy, tastes so good.

My partner's pork skin feast begins. I haven't worked up to trying pork skin yet, but watching my partner eat it is satisfying enough.

They recommend various ways to combine the ingredients. For me, samgyeopsal dipped in shiitake wasabi paste was the tastiest combination.

One afternoon, today's discovery was Wanbeoljip Kyungsung University Branch, where I was so glad to be able to eat fully grilled meat right away, on a day when I couldn't even lift a finger after work.