Frozen Samgyeopsal Done Right: Yeongdonggyojip in Jangan-dong, Seoul
Hey everyone! Last night’s dinner was at Yeongdonggyojip, a frozen samgyeopsal (pork belly) specialist in Jangan-dong, Dongdaemun-gu, Seoul. It’s one of those spots that’s an open secret — always packed with customers.
Ordering First — Every Table Has Its Own Kiosk
One of the best things about this place is the touchscreen ordering kiosk at every table. It has a Japanese-language option too, so even if you’re worried about the language barrier, ordering is straightforward.
The menu has a good variety — black pork samgyeopsal, regular samgyeopsal, a cheesy steamed egg dish, minari (water celery), and more — all with photos, so it’s fun just to browse.
Free Refillable Side Dishes
Once you order, a full plate of banchan (side dishes) arrives first. Unlike in Japan, these basic side dishes come free of charge, and you can ask for refills anytime at no extra cost — a nice touch for visitors from Japan and elsewhere.
Let the Staff Handle the Grilling
When the meat arrives, staff grill the first few rounds for you. Frozen pork belly needs a slightly different touch on the grill, and they clearly know exactly what they’re doing — no risk of overcooking it yourself.
Once it’s mostly cooked, they generously dust it with black pepper — again, staff do this for the first round, then you’re free to add as much as you like afterward.
Dip It in Myeolchi-jeot (Fermented Anchovy Sauce)
A classic condiment served alongside is myeolchi-jeot, the fermented anchovy sauce famous in Jeju. Dipping the grilled pork lightly into it adds a salty, umami kick that’s completely different from eating it plain.
Grill the Kimchi, Scallions, Bean Sprouts, and Bracken Too
Along with the meat, they grill kimchi, pajeori (seasoned scallions), bean sprouts, and gosari (bracken fern) right on the same griddle. These are already tasty on their own, but grilling them adds a smoky depth that makes everything better.
Finish By Wrapping the Meat in Bibim Noodles
Partway through, we ordered bibim-myeon (spicy mixed noodles) as an add-on. Wrapping the grilled meat with these noodles gives you a completely different flavor combo, and it pairs perfectly with drinks.
Drinks — Somaek First, Then Straight Soju
We started with somaek (a soju-beer cocktail) made with Chum-Churum’s “Saero” soju and Kass beer, then moved on to soju straight for the rest of the night.
Table Turnover
Since this place draws a lot of customers who like to linger over drinks, table turnover isn’t super fast. That said, if you time your visit well, you can often get seated without a wait.
Pros & Cons
Pros:
- Table kiosks support Japanese, so there’s almost no language barrier
- Free, unlimited refills on side dishes
- Staff handle the first round of grilling for you
- Grilling the vegetables (kimchi, scallions, bean sprouts, bracken) alongside the meat makes it even better
- Jeju-style condiments like myeolchi-jeot add something extra
Cons:
- Being a popular spot, expect a wait during peak hours
- Lots of customers linger over drinks, so tables turn over slowly
How to Get There
- Tap or click the map below
- Press “Directions” for a route from your current location
- It’s within walking distance of Janghanpyeong Station on Line 5
