Myeongdong BBQ with staff-grilled yukgyeopsal: Yuktongnyeong

I went to Yuktongnyeong Myeongdong Main Branch (육통령 명동본점) for an early dinner in Myeongdong. I had yukgyeopsal with naengmyeon and rice, and the staff grilled the meat for me, making the meal easy and comfortable.

How long does it take from Myeongdong Station, and was there a wait?

I walked toward Shinsegae Department Store from Exit 5 of Myeongdong Station, then turned into an alley. The restaurant is about 217 meters from the station, which took me around four minutes on foot.

The restaurant stretches from the first through the third floor. After 6 p.m., it gets crowded with tourists and office workers, and the wait can exceed 30 minutes when all three floors fill up. When I arrived in the 4 p.m. hour, it was quiet.

How much does yukgyeopsal and a meal cost?

I ordered Gwanggaeto Black Pork premium yukgyeopsal, which is aged with omija for 15 days. My order, including naengmyeon and rice, was as follows.

• Gwanggaeto Black Pork premium yukgyeopsal, two servings: ₩40,000
• Bibim dongchimi naengmyeon: ₩8,000
• Freshly cooked Paju hyangmi rice: ₩1,500
• Total order: ₩49,500

What was the texture of the staff-grilled yukgyeopsal?

After I ordered, charcoal was brought out, followed by side dishes and sauces. They served sea salt, wasabi, and cham sauce with onions, made with a special fermented sauce.

Two pieces of yukgyeopsal went onto the heated grill. They looked about 3 centimeters thick, so I briefly worried that I might burn them if I grilled them myself.

The staff member in charge grilled the meat for me. They cooked not only both flat sides but also stood the pieces up to cook the fat and skin, then cut them.

I ate the first piece without dipping it in sauce. The skin was crisp, the fat layer was chewy, and the lean meat was tender.

I could taste the juices and a savory richness as I chewed. When I ate it, I also did not notice the gamey smell sometimes associated with pork.

Which sauces and side dishes went well with the meat?

A little wasabi cut through the fatty feeling with its sharp flavor. The onions soaked in cham sauce had a sweet taste that matched the meat’s savory richness. I usually prefer salt, but that day I kept reaching for the onions and cham sauce.

When I had eaten about half the meat, the bibim dongchimi naengmyeon and rice arrived. The Paju hyangmi rice had a warm, nutty aroma when I opened the lid and a glossy appearance. Putting meat and wasabi on the rice, I found that its sweetness went well with the savory pork.

The noodles in the bibim dongchimi naengmyeon were chewy, and the sauce was sweet and tangy. The dongchimi’s subtle savory flavor also refreshed my mouth while I ate the meat. I was satisfied with wrapping the meat in the noodles, too.