Bucheon Korean BBQ restaurant with weekday pork tail: Dwaeji Gongbang

An Okgil-dong Korean BBQ spot worth visiting even late on weekdays

Let me introduce a delicious Okgil-dong Korean BBQ restaurant we visit often~!! It’s genuinely one of my husband’s and my regular spots, so part of me almost hopes it doesn’t get too famous.. haha

Dwaeji Gongbang Bucheon Okgil-dong Main Branch

• 7-4 Yangji-ro 184beon-gil, Sosa-gu, Bucheon-si, Gyeonggi-do, South Korea
• Hours: daily 16:00–24:00
• Last order: 23:20
• Groups, parking, and Bucheon Pay accepted

It is always packed enough to have a wait on weekends or at peak times. But we went late on a weekday after working out, so it was a little quieter. Still, customers kept coming in even after we arrived~~

The window seats always seem popular because they have the feel of an outdoor food stall, and this is a great Okgil-dong Korean BBQ restaurant for group gatherings or family meals too.

They serve Iberico Black pork neck and Korean pork special cuts, so it is a must-try spot on a day when you want properly delicious pork.

An assorted half platter that was perfect for two

Assorted half platter ₩49,000 (pork neck + gabrisal + intercostal meat + kkodeulsal). I always order the assorted platter whenever I come. You can sample a little of several cuts, and the selection is really great for two people!

So many side dishes you can refill endlessly

The reason this is one of my go-to revisits is the variety of side dishes! There are lots of things that go beautifully with the meat, including seasoned chives, myeonginamul (pickled garlic leaves), baek kimchi (white kimchi), galchi sokjeot (fermented hairtail innards), pickled shredded chili peppers, and pickled garlic scapes.

And you can refill them endlessly at the self-serve bar~

Here is the assorted half platter (500g) we ordered. The pork is thick-cut, and you can instantly tell how fresh it looks, right?

The staff kindly explain how to enjoy it too, so you can look forward to the flavors haha

Pairing everything from pork neck to soft tofu stew

First, we put the thick Iberico pork neck on the grill.

On the side, we added baek kimchi and the complimentary mushrooms and shishito peppers to grill together. That baek kimchi is the kick here!! 😋

While the meat was grilling, the complimentary sundubu jjigae (soft tofu stew) arrived 👏🏻👏🏻 The broth is seriously incredible ㅠㅠ

Just because it is complimentary does not mean it is skimpy on ingredients. It is spicy and richly flavored, so it completely cuts through the richness of the pork.

While having a drink with the tofu stew, the Iberico pork neck turned beautifully golden~.~

It was so delicious dipped generously in the brine from the pickled shredded chili peppers—the tanginess is amazing.

With grilled baek kimchi and wasabi, it is so good you might not notice if one of the two of you disappeared while eating it (is that saying too old-fashioned? lol)

It is also appealing dipped in galchi sokjeot. The meat is full of juices, so it gets tastier with every chew.

They even sell the seasoning paste used in the sundubu jjigae and the pickled shredded chili peppers separately. People must have asked why they did not sell them so often~! lol

Comparing the textures of gabrisal, intercostal meat, and kkodeulsal

The gabrisal had a chewier, bouncier texture than the pork neck. Its nutty flavor was so good.

Wrap it in myeonginamul and it is heaven 😝 This Okgil-dong Korean BBQ spot was great because you can eat the cuts in so many different combinations.

This cut that looks like pork back ribs is intercostal meat. They told us it tastes best when cooked only about 70–80% through.

Because it is grilled directly over charcoal, the meat tastes even better and cooks quickly.

Lastly, my favorite: kkodeulsal!!! Even someone who does not know much about meat could immediately see how fresh and high-quality it is.

True to its name, it has such a pleasantly springy, chewy texture that I wanted to eat it all by myself lol

My first complimentary weekday pork tail

They say that on weekdays, they give each person a piece of pork tail to try as a complimentary service! It was my first time eating tail, and it was incredibly delicious,, I had usually eaten pork skin for dessert until now, but from now on, I need pork tail.

After all the meat was grilled, we reheated the sundubu jjigae. It is the kind of meat-plus-stew combination that makes you want to clink glasses.. 💘 This is an Okgil-dong Korean BBQ spot my husband especially loves, and I think we will keep coming back often haha