Lamb skewers in Gangseo: charcoal grill—Hwarodam Yang Kkochi Magok

Over the weekend, I went to Hwarodam Yang Kkochi Magok (화로담양꼬치 마곡) with my husband for lamb skewers. We visited after making a Naver reservation, had thick lamb skewers with Chinese dishes, and finished the meal with warm noodles.

How do you get there from Balsan Station, and is parking available?

The restaurant is in Units 207–209 on the second floor of Queens Park 10, 66 Magokjungang 6-ro, Gangseo-gu, Seoul. It is 298 m from Exit 9 of Balsan Station on Line 5, on the courtyard side of the building.

The hours listed in the original post are 11:30–22:50 from Monday through Friday and 14:00–22:50 on Saturday. Last order is at 22:10, and the restaurant is regularly closed on Sundays. The Queens Park 10 underground parking garage was listed as free for four hours.

Is the space suited to a date or group dinner?

From the entrance through the dining room, the atmosphere was bright and modern. The tables were well spaced and neatly kept, making it comfortable for the two of us to eat.

There was also group seating, so it seemed worth considering for a company dinner or gathering in Magok. The staff welcomed us kindly and explained the menu carefully. Wi-Fi, separate restrooms for men and women, and a waiting area were also listed.

What came with the meal, and how much were the dishes?

The basic side dishes were seasoned scallion salad, pickled gungchae (stem lettuce), and white kimchi. The house sauce served on individual sauce plates also went well with the lamb skewers.

Along with the thick lamb skewers, we ordered mango cream shrimp, stir-fried morning glory, a small guobaorou (sweet-and-sour fried pork), and Hwarodam warm noodles. The original post lists the thick lamb skewers as “250 g ₩18,000 (two servings),” so it needs confirmation which ordering unit that price applies to.

• Mango cream shrimp: ₩19,000
• Stir-fried morning glory: ₩16,000
• Small guobaorou: ₩14,000
• Hwarodam warm noodles: ₩8,000

How were the texture and aroma of the thick lamb skewers?

The thick lamb skewers arrived first, and the meat was as thick as the name suggests. They are made by grilling aged lamb shoulder over charcoal.

The grilled meat had taken on a charcoal aroma, with a chewy texture and savory juices when I bit into it.

When I ate it, I did not notice the distinctive gaminess of lamb. Both my husband and I thought it was the kind of flavor that made us want a cold beer.

How were the dishes served with the lamb skewers?

Did the stir-fried morning glory pair well with the meat?

The stir-fried morning glory retained the crisp texture of water spinach. It was lightly salty with a subtle garlic aroma, making it a good accompaniment between bites of meat.

It also paired refreshingly well when wrapped with a lamb skewer.

What were the texture and sauce of the guobaorou like?

We ordered the guobaorou in a small size. It was crisp outside, while the glutinous rice batter was pleasantly chewy.

The sweet-and-sour sauce was not overpowering, so it was easy to pick up a piece at a time while eating the lamb skewers.

Was the mango cream shrimp too rich?

The mango cream shrimp came with plump fried shrimp generously coated in a fresh, sweet mango cream sauce.

The coating was crisp and the shrimp was springy. The mango aroma cut through the richness of the fried dish, so it also went well with beer.

How were the warm noodles at the end of the meal?

Finally, we had the Hwarodam warm noodles. The corn noodles were soft yet springy, and the broth was spicy and pungent.

After the lamb skewers and fried dishes, the broth refreshed my palate. It was nice to eat with my husband in the bright, spacious room, and the group seating also made it a place that came to mind for a company dinner.