Korean BBQ in Yongsan: Mongtan & More - 15 Local Picks

Straw-fire smoke flavors the udae galbi, long-bone beef short ribs that are seared in the kitchen and finished at the t…

Cheongyeop, the signature, is pork jowl laced with layers of fat; on the coals its edges crisp while the center stays s…

A short walk from Samgakji Station exit 8, this two-floor branch grills the same aged bone-in pork belly as the Seochon…

Brisket and back ribs, smoked for hours in the Texas manner, arrive on a big platter with buns, vegetables and sauces a…

Staff grill aged hanwoo beef and lamb chops at the table in this dining room a short walk from Exit 3 of Itaewon Statio…

The signature teuksang useol is beef tongue trimmed into a round, sausage-like log and cut thick, then grilled at the t…

Since 1982, two generations have grilled pork over charcoal on this spot near Sookmyung Women's University Station. Sta…

Kkwari peppers, similar to shishito, blister on the charcoal grill beside thick cuts of pork neck and belly, and staff…

Mushrooms on the grill carry ink stamps so you can tell apart the cuts in the modeum special: hwangjae-sal, ppolsal (ch…

Neodeori samgyeopsal, a special pork-belly cut limited to 20 portions a day, chews almost like rice cake with the richn…

The pork ferments in onggi jars made of red clay, then gets seared in a ground-floor grilling room before it reaches yo…

Sows aged for 168 hours are first seared over a charcoal and wood fire in the kitchen, so the meat finishes quickly at…

Herring roe and walnuts go into the ssamjang dipping paste, giving each bite of pork tiny popping eggs and a nutty crun…

Clear, icy mul-naengmyeon broth and steaming galbitang, beef short rib soup, share the menu at this long-running Ichon-…

Red lighting and retro Hong Kong-style decor set the mood while staff grill lamb over charcoal at your table. Lamb rack…