Pork neck vs gabrisal comparison at Yukjjip, an Eungam Korean BBQ

When you need to blow off some steam, nothing beats thick pork and a shot of soju! This time I'm bringing you an Eunpyeong spot I want to recommend to anyone craving pork belly or pork neck: Yukjjip in Eungam-dong.

I was curious because it's a place where you can properly enjoy aged pork, and after eating there myself, not just the meat but the side dishes too were pretty satisfying.

On this visit I ordered the Yukjjip Signature Pork Neck, the Yukjjip Gabrisal, and the spicy soondubu jjigae, all while enjoying the ₩1,000 soju / ₩2,000 beer promotion that was running at the time. Once you see the photos and video, you'll probably understand right away why the drinks went down so smoothly with the meat!

Finding Yukjjip from Eungam Station

Yukjjip is located on Bulgwangcheon-gil in Eunpyeong-gu, Seoul. It's fairly close to Eungam Station, so it's easy to reach by public transit.

Even before you step inside, you can feel that classic Korean BBQ restaurant atmosphere, and the sign clearly reading 'Yukjjip' made it easy to spot.

It's near Bulgwangcheon stream, so it's also a nice spot for a walk before or after your meal — good for a dinner meetup with friends too!

The interior, hoods, and aging fridge

Head further inside and each table has its own grill plate and a large hood set up.

Ventilation is one of the most important things at a Korean BBQ restaurant, and the hood hangs low right over the table, so it seemed to catch the smoke right away as the meat grilled. The doors also open up, so on a nice day there's a bit of that outdoor-dining feel too.

What really stood out was being able to see the aging fridge with my own eyes — it made me imagine the sizzle of the meat cooking on the grill, and honestly, my appetite kicked right in. 🤭

Yukjjip menu and prices

The meat menu consists of the Yukjjip Signature Pork Neck 180g for ₩17,000, Yukjjip Whole Pork Belly 180g for ₩17,000, and Yukjjip Gabrisal 150g for ₩17,000. On the food side there's a spicy soondubu jjigae (soft tofu stew) for ₩7,000, along with kimchi jjigae, doenjang jjigae, yeolmu noodles, and yeolmu bibimbap — plenty of options that go well with the meat.

These days ₩17,000–20,000 for 180g of pork is pretty common, so the ₩17,000 pork neck didn't feel like a big burden. That said, the gabrisal is ₩17,000 for just 150g, so by weight it's actually pricier per gram than the pork neck.

Still, considering they use Jirisan pork and focus on aged meat, it seems reasonable to weigh the quality of the meat rather than judging on price alone.

What we ordered that day

• Yukjjip Signature Pork Neck
• Yukjjip Gabrisal
• Spicy Soondubu Jjigae
• Soju — ₩1,000
• Beer — ₩2,000

Looking at the meat laid out on the wooden cutting board, the marbling and lean grain were clearly visible — and the thick slices looked especially appetizing.

The meat didn't come alone either — vegetables to grill alongside it were included, so the grill plate kept filling up nicely!

What about the banchan?

Great meat alone would be a bit of a letdown, but here the banchan (side dishes) paired really well with the meat too.

Lettuce and veggies, cheongyang chili, baek-kimchi (white kimchi), spicy seasoned side dishes — all there, along with garlic, salt, and dipping sauces.

Since eating meat continuously can get greasy after a while, adding a bite of baek-kimchi or the other banchan every now and then cleaned my palate right back up.

Time to start grilling

The moment the meat hits the grill, the whole mood changes. What starts as pink meat slowly changes color as it heats up, and the fat starts sizzling and popping.

Watching the meat brown up one piece at a time is genuinely mouthwatering. The staff also checked the grill temperature and grilled it for us directly, which gave off a real sense of expertise and made me trust I was about to eat the meat at its best.

Once a golden crust formed, they flipped it and cut it into easy-to-eat pieces, which made eating really convenient.

Yukjjip Signature Pork Neck — thick enough for a real bite

I think pork neck tastes best with some thickness to it rather than thin slices, and Yukjjip's pork neck was grilled nice and thick, giving a golden-brown exterior while keeping the inside juicy — that was the whole point.

On the first bite, the outside gave a savory grilled flavor first, then the inside delivered juicy meat, and I liked that contrast in texture. Dipping it lightly in salt really brought out the pork's own flavor, and eating it wrapped in lettuce gave a completely different feel!

If you like chewy texture, try the gabrisal

The gabrisal definitely had a different charm from the pork neck. Where the pork neck is about the clean, thick bite of lean meat, the gabrisal has that distinctive chewy, springy texture that pairs especially well as a drinking snack!

Eating the slightly crispy parts together with the softer parts made for a fun contrast in texture. So my favorite way was alternating — one bite of pork neck, one bite of gabrisal.

Then the spicy soondubu jjigae showed up

After eating just meat for a while, when I started craving something a bit spicy, I ordered the spicy soondubu jjigae for ₩7,000. The broth was bubbling away in the earthenware pot, and just looking at it felt properly hot and comforting.

With soft tofu and various ingredients in the red broth, it was great for cutting through the greasiness of the meat every so often. Especially while having a drink alongside the meat, taking a spoonful of that broth — ah, it was truly a satisfying flavor.

Add a little rice and it's enough to be a full meal, so if you feel like meat alone isn't quite enough, I'd recommend ordering the spicy soondubu jjigae too.

What I liked about Yukjjip

The texture of the thick aged pork

The pork neck had good thickness for a satisfying bite, and the gabrisal had that appealing chewy texture. Rather than just eating one cut, comparing the difference between cuts was part of the fun.

Banchan that pair well with the meat

Baek-kimchi, vegetables, spicy side dishes, and various sauces were all prepared, so I could switch things up even while eating the same meat. Whenever the meat started feeling a bit greasy, switching to a different banchan made it taste fresh again.

The spicy soondubu jjigae was an unexpected highlight

At a Korean BBQ place, it's easy to assume the jjigae is just a side afterthought, but the hot, spicy soondubu jjigae paired better than expected. If you're having meat as a drinking snack, I'd especially recommend also ordering some kind of soup dish!

A welcome promotion for anyone who likes to drink

At the time of my visit, there was a ₩1,000 soju / ₩2,000 beer promotion running, which was a nice bonus for having a drink. The meat prices alone are about average for a Seoul pork restaurant, but with this kind of drink promotion added on, the overall cost felt noticeably lighter.

Location and hours

Yukjjip is located at 558 Bulgwangcheon-gil, 1st–2nd floor, Eunpyeong-gu, Seoul, and it's close to Exit 4 of Eungam Station, so it's easy to get to by public transit.

The hours currently on record are Mon–Sat 12:00–24:00 and Sunday 12:00–23:00, but I'd recommend double-checking the latest hours before you visit.

Thick pork neck, chewy gabrisal, and hot soondubu jjigae on top — this Eungam-dong Korean BBQ spot was just right for having a drink!

Who I'd recommend this to

• Anyone in Eunpyeong-gu looking for a proper pork restaurant — if you enjoy comparing textures across cuts like the thick pork neck and chewy gabrisal, you'll likely be satisfied.
• Anyone setting up a dinner near Eungam Station or Bulgwangcheon stream — easy access from the station, and a nice walk along Bulgwangcheon afterward makes it a good spot for a date or a friends' gathering.
• Anyone who likes pairing meat with a drink — you can have jjigae alongside the meat, and with the drink promotion running at the time, it's a great choice if you want to properly enjoy meat as a drinking snack.