14 Must-Try Barbecue Joints in Seoul

Known for its smoky barbecue cooked over straw, Mongtan has become infamous for its long lines in a quiet alley near Samgakji Station since 2019. Expect to wait several hours unless you’re one of the fortunate few who snag an online reservation (available only on weekdays). Their smoky pork belly is outstanding, but the star is the signature udae galbi (long beef rib): the staff marinates a 250-gram rib and sears it over a straw fire to impart its unique aroma and flavor. It’s then served on sizzling metal pot lids at the table before being cut into bite-sized pieces. The entire experience is as Instagram-worthy as it is delicious. Round off your meal with naengmyeon (cold buckwheat noodles) or onion fried rice.

Nam-Yeongdon skips the gimmicks, yet customers happily wait hours to enjoy prime pork grilled over charcoal, accompanied by a selection of house-made banchan. This establishment has been serving pork and noodles since 1982, but its popularity surged after owner Jung Jaebum revitalized his late father’s business in 2017. Don’t miss the highly sought-after hangjungsal (pork jowl) and gabrisal (pork cheek), and be sure to try jjolmyeon, chewy wheat noodles with a tangy, spicy sauce that complements the rich pork perfectly. The long wait time proves that well-executed classics still draw a crowd.

Once viewed as outdated, naengsam (frozen pork belly) is making a resurgence, largely thanks to Jamsugyo-jip. After opening its first location in Bogwang-dong, Jamsugyo-jip swiftly grew to nearly a dozen branches across Seoul — but expect to wait in line at any of them. The allure of Jamsugyo-jip lies in its side dishes, presented on vintage-style tableware. Alongside the complimentary banchan, diners can choose from various extras like minari and fresh oysters. Don't miss the instant fried rice, which servers prepare by stir-frying leftover meat and side dishes right in front of you.

While the naengmyeon (cold buckwheat noodles) served in a hearty meat broth may grab the attention at the historic Woo Lae Oak, this restaurant has been a staple for barbecue lovers in Seoul since 1946. The bulgogi has delighted patrons for generations, but the expert tip is to order the off-menu special: naengmyeon noodles added to the bulgogi broth. Despite the restaurant’s ample seating, expect a queue out the door throughout the day.

Naengsam (frozen pork belly) often faces criticism for its quality, but that's not the whole story if you know where to look. Nari is a prime example, having specialized in frozen pork belly for over 30 years in Itaewon. High-quality fresh pork is frozen and sliced just before serving to enhance its flavors and ensure quick, even cooking, resulting in a unique texture and taste compared to fresh pork. Despite the restaurant's aged decor, its clientele ranges from hipsters and Itaewon clubbers to the occasional celebrity.

What’s the ideal pig breed for barbecue? According to Geumdwaeji Sikdang, the top barbecue spot in Seoul for pork, it’s YBD. This breed, a mix of Yorkshire, Berkshire, and Duroc pigs, offers juicy richness with a chewy texture and less greasiness, making it perfect for grilling. At Geumdwaeji Sikdang, the pork is aged to deepen its umami flavor before being grilled on cast iron over briquettes. Their standout dish is bon sapgyeop, pork belly on the ribs, which pairs beautifully with anchovy dipping sauce (Maldon salt or ssamjang work well too). Another highlight is the sweet and chewy grilled pork rind, also highly recommended.

While Korean fried chicken has become a global phenomenon, Eunhwagye, established in 2020, takes a different approach by delighting chicken enthusiasts with straightforward, charcoal-grilled chicken in a sleek, minimalist setting enhanced by steel and neon accents. Each morning, chickens are prepared and grilled at the table over charcoal, sealing in their juices. Opt for the pure salt-grilled version to truly appreciate the chicken's quality, or try the sauce-covered variant for an extra kick. Chicken gizzards and hearts are also available, but in limited quantities. If you're fortunate, you might savor the grilled chicken neck, a tender standout with the perfect amount of fat.

Situated right in front of Sinsa Station, Ggupdang focuses on pork shoulder that has been aged for 15 days. The meat is expertly grilled on binchotan by skilled staff, resulting in tenderness and an explosion of juiciness in every bite. Be sure to try their renowned rice cooked in dashi, which you can enhance with wasabi for a burst of flavor.

Gopchang, or grilled cattle intestines, is a beloved barbecue delicacy in Korea, and Ujeong Yanggopchang has recently gained a devoted following. The restaurant features a modern, cozy atmosphere complemented by a streamlined menu. If you're new to gopchang, begin with the modeum hanpan, an assorted platter showcasing four distinct cuts of intestine, each cooked separately to highlight its unique qualities, all served on a sizzling plate. Pair your meal with fried rice and doenjang soup for a complete experience.

At Budnamujip, it's common to see families spanning generations enjoying meals together, as this establishment has been delighting diners since 1977. They forgo the traditional soy sauce for marinating their beef ribs, opting instead for sea salt and the subtle char from the grill, resulting in a uniquely tender texture and rich flavor. Lunchtime draws crowds eager to snag one of the limited bowls of galbitang (beef rib soup), brimming with generous portions of hanwoo.

Located in Seongdong-gu, the name of this restaurant pays tribute to the Majangdong meat market, where owner Jeong Sang-won’s father was employed. Born and Bred began as an exclusive social dining club focused solely on showcasing the finest Korean beef, setting the standard for many contemporary Korean beef restaurants with its multi-course presentations. In early 2019, the venue expanded into a three-story establishment, each level offering a different experience: a butcher shop, a casual dining space, and private dining rooms. For an immersive experience, try to secure a spot at the intimate basement counter, usually reserved for groups, where the restaurant serves an impressive hanwoo feast featuring nearly every cut of Korean beef.

R Gogi has raised the bar for Korean barbecue with their generous cuts of 1++ grade hanwoo, a refined atmosphere, and exceptional service. Knowledgeable staff grill succulent tenderloin, sirloin, and other premium cuts right on the charcoal at your table, ensuring the meat is treated with care. For an extra touch of luxury, you can add caviar to your meal, and — a rarity for a barbecue spot — there’s a curated selection of cocktails and whiskey to complement your dining experience. Don’t miss out on the siksa; their off-menu omurice, enriched with beef, has garnered a devoted following.

Since 1983, Gombawi has earned acclaim as one of Korea's leading yangdaechang (beef tripe and large intestine) establishments, perfecting the distinctive flavor and chewy texture unique to fresh yangdaechang and gopchang (intestines) cooked to order. They also offer a variety of top-quality hanwoo cuts, including sirloin, ribs, and brisket, served with traditional banchan. On cold nights or after a few drinks, the hearty hongtang, a spicy red soup packed with beef ribs and gopchang, makes a satisfying addition to your meal.

Renowned for its marinated galbi, Byeokje Galbi has been a hallmark of upscale Korean barbecue since 1986. They have consistently procured top-tier hanwoo beef from daily auctions, and the prices reflect that quality. Their highest-grade meat, referred to as seol-hwa (“snow flower” due to its exquisite marbling), features the signature diamond-cut galbi starting at 60,000 won ($47) per 100 grams, and their “ultimate” striploin steak can reach 100,000 won ($80) per 100 grams. Alongside the exceptional meat offerings, the restaurant also boasts experts in naengmyeon (cold buckwheat noodles) and gomtang (beef bone soup, rich and milky from long simmering) with decades of mastery.