Seocho pork restaurant with staff-grilled ogyeopsal: Yuk Tongnyeong

I went to Yuk Tongnyeong Gyodae Branch (육통령 교대직영점) in Seocho for ogyeopsal (pork belly with skin). I ordered three servings, and the staff grilled the meat for us, making the meal easy. I remember the chewy texture, charcoal aroma, and the option to take as much rice as we wanted.

How close is it to Gyodae Station, and is parking available?

The restaurant is on the first floor of Jion Building at 69 Banpo-daero 20-gil, Seocho-gu, Seoul. According to the original, its hours are 11:30–22:30, with last orders at 22:00.

It is about a one-minute walk from Exit 14 of Gyodae Station, and parking is available in front of the restaurant. Since it is on the first floor, it was easy to find.

What was the atmosphere and group seating like?

At the entrance, information about the restaurant’s Blue Ribbon selection caught my eye first.

Several signs were hanging on the walls.

The high ceiling kept the interior from feeling cramped. The kitchen was open, and it was also interesting to see the aged meat displayed in front of us.

There were seats suited to small meals as well as tables that could accommodate group gatherings.

The tables were not packed closely together, so we could eat comfortably.

How much do the ogyeopsal and other dishes cost?

We ordered at a kiosk. The menu was divided into pork, beef, lunch specials, and other meals. These are the prices listed in the original written on Sep 2, 2026; serving weights for the meat were not stated.

• Pork: Black pork yukgyeopsal, ₩20,000; black pork ogyeopsal, ₩17,000; black pork king ax-bone ogyeopsal, ₩49,000
• Pork: Black pork neck, ₩17,000; house-made galbi, ₩18,000; aged samgyeopsal, ₩16,000
• Beef: Korean beef flower sirloin, ₩49,000; beef king galbi, ₩48,000; marinated beef king galbi, ₩48,000; premium Korean beef yukhoe, ₩38,000
• Lunch specials: Black pork house-made galbi set, ₩20,000; yukhoe bibimbap, ₩15,000; doenjang-jjigae set, ₩12,000; kimchi-jjigae set, ₩12,000
• Other meals: Kimchi-jjigae, ₩8,000; doenjang-jjigae, ₩8,000; mul-naengmyeon and bibim-naengmyeon, ₩8,000 each

What side dishes are served, and how is the rice provided?

The basic side dishes included salad, perilla leaves, and four kinds of pickles. The sauces were herb salt, ssamjang, omija sauce, and wasabi, so there were several combinations to try.

Rice was served unlimited from a separate rice cooker, with guests taking as much as they wanted. The rice was in good condition and tasted almost freshly cooked, making it good to eat with the meat.

Does the staff grill the ogyeopsal?

We ordered three servings of ogyeopsal. I was also curious about the yukgyeopsal, but that day I wanted ogyeopsal.

The meat arrived in thick pieces and looked to be in good condition.

The staff grilled the meat themselves. It can be difficult to judge when thick meat is cooked through, so it was convenient to leave the grilling to them.

The meat was grilled over charcoal. As it cooked, I could smell the charcoal aroma.

How were the texture and sauce combinations with the charcoal-grilled ogyeopsal?

The balance between lean meat and fat felt right. The lean meat was tender, while the fat was chewy and rich, and they were good together. The gentle smoky aroma also made the meat tasty even without sauce.

The most unusual combination was the omija sauce. At first, I wondered whether it would go with the meat, but its sweet-and-sour flavor matched the rich taste of the ogyeopsal well.

Adding wasabi made the flavor feel cleaner. Even while switching between sauces, the thick ogyeopsal’s richness and chewy texture came through clearly.

For this meal, I liked the convenience of having the staff grill the meat and the texture of the charcoal-grilled ogyeopsal. With as much rice as we wanted and comfortable space between the tables, we could enjoy the meat and rice at an easy pace.