Korean BBQ in Junggu: Hwanggeum Mokjang Myeongdong Bonjeom & More - 26 Local Picks

Meat arrives already par-grilled after you order, and staff finish it on the table grill, turning and cutting each piec…

Lunch at the Myeongdong flagship centers on the pork galbi set, served with rice cooked in its own pot; once the rice i…

Napa cabbage kimchi leads a generous spread of banchan, all refilled without limit, at the Jungang branch by the Myeong…

Staff grill everything from start to finish: bon samgyeop pork belly, nunkkot moksal neck, deungmoksal and pork skin, w…

Guests leave with a spritz of fabric freshener for their clothes, offered at the door of the Namdaemun-ro branch, in an…

Hanok-inspired decor fills a large room in central Myeongdong where staff grill sweet-salty marinated galbi over charco…

Fresh, never-frozen pork belly and neck are served all-you-can-eat on the second floor of a Myeongdong 4-gil building,…

Floor-to-ceiling glass wraps this Mugyo-dong dining room near City Hall, and private rooms behind it handle company din…

Every ingredient here carries KMF halal certification, and the Myeongdong building splits its floors by menu: fried chi…

With only about ten tables, this shop in Yakjeon Golmok, Daegu's herbal-medicine alley, has you write your name on a wa…

Up on the second floor of a Myeongdong street building, the dining room is wide, clean and generously spaced. Pork bell…

Seodaesal, named for its broad flat shape, and jjakgalbisal, meat taken along the rib bones, lead the Korean beef cuts…

The entrance sits a few steps into an alley off the main road, and the first thing you see inside is meat being butcher…

The owner grills dinner meats at your table, working a torch from above along with the direct flame: lamb is the tender…

Pork dry-aged for seven to twenty-one days is cut thick and grilled over charcoal by staff, who handle every piece. Age…

The Korean chicken arrives par-cooked and gets a second pass over a charcoal brazier at the table, which drives smoke i…

Staff grill the aged pork at your table on Nangye-ro near Sindang, serving each cut at its own moment and telling you t…

The ground floor is for grilling skewers over tabletop braziers, and the second floor is set up for hot pot. The primit…

Staff grill the thick pork for you at this branch near City Hall Station, turning and cutting it, and will dice pieces…

Thin slices of marinated pork neck go onto a grate set right above the charcoal, so they cook fast and the sweet-salty…

Staff grill the pork belly from start to finish, and set a little salted shrimp on one corner of the grill to warm alon…

About 150m from Euljiro 1-ga Station, diners stand around drum-barrel grills and cook soy-marinated beef short ribs ove…

The LA galbi is cut from ribs 6, 7 and 8 and comes out very tender; any overly salty bites even out when wrapped in cab…

Hanwoo beef aged for several days with a wet-then-dry method gets grilled at the table by staff on Euljiro's main road.…