Mapo charcoal barbecue: galbi-bon-samgyeop at Geumseong Hoegwan

After work, I wanted meat with a glass of soju, so I went to Geumseong Hoegwan Hapjeong Main Branch (금성회관 합정본점). The two of us had galbi-bon-samgyeop (rib-cut pork belly) and grilled vegetables, and it was convenient that a staff member cooked the meat all the way through.

Where is it, and what is the space like for a group meal?

The restaurant is on the first floor at 78 Yanghwa-ro 6-gil, Mapo-gu, Seoul, South Korea. It did not feel far from the subway station, and the hours listed in the original post are 11:00–23:00.

When I entered, it felt clean and spacious. There was plenty of space between the tables, so I thought it would work well for a company dinner or a meal with several people.

What did we order, and what came with the meal?

I ordered the signature galbi-bon-samgyeop and added grilled vegetables.

After ordering, the banchan (side dishes) arrived neatly arranged. The complimentary sundubu-jjigae (soft tofu stew) stood out in particular. It had plenty of soft tofu, egg, and vegetables, and its spicy broth had me reaching for my spoon before the meat arrived.

How did the staff-grilled galbi-bon-samgyeop taste?

The galbi-bon-samgyeop arrived sliced open in a butterfly shape. A staff member cooked it over charcoal from start to finish, so I could eat comfortably. As the meat cooked, it gave off a subtle smoky aroma and a rich, savory scent.

I first tried it without dipping it in anything. The thick-cut meat was juicy, chewy, and tender. For my taste, a light dip in salt was enough to bring out the flavor of the pork.

How did we pair the grilled vegetables and sauces?

The grilled vegetables included mushrooms, zucchini, scallions, and shishito peppers. We cooked them over charcoal and ate them with the meat. They cut through the richness and added different textures, so I was glad we added them.

Among the side dishes, the combination of steak sauce and breadcrumbs also caught my attention. Dipping the grilled galbi-bon-samgyeop in sauce and lightly coating it with breadcrumbs made it feel crisp and nutty, like eating tonkatsu. It was different from eating it with salt, so I alternated between them.

I also had a glass of soju with the meat. It suited my taste well enough that, while eating for two, we added another serving of galbi-bon-samgyeop.

How was the steamed egg and the end of the meal?

After finishing the extra meat, it was a filling meal. The steamed egg we ate alongside it also felt substantial, and the seasoning suited my taste.

I was satisfied with the texture of the galbi-bon-samgyeop and the attentive grilling service. The wide table spacing also made me think of it as a place for a group, and I would like to return with my husband when I am craving meat.