Ppyeotanjip Yongsan 뼈탄집 용산 직영점

Ppyeotanjip Yongsan is a pork barbecue restaurant occupying the first and second floors of 62 Baekbeom-ro 99-gil in Seoul, within walking distance of Samgakji Station. Its menu centers on aged bone-in pork belly and spicy direct-fire pork bones, with two floors dividing space for dinners ranging from pairs to larger work gatherings. Bone-in samgyeopsal is a thick cut that shows layered fat, lean meat, and the softer texture around the rib in one portion. Boneless aged pork belly focuses more evenly on alternating fat and lean sections. Pork neck reduces the fat and brings a firmer grain, gabrisal adds resilient meat with nutty richness between the muscles, and hangjeongsal has densely marbled fat with a tighter bite. The spicy bone grill emphasizes charcoal aroma and chili seasoning. Placed after the plainly grilled aged cuts, it changes the table from pork flavor and salt toward sauce and direct fire. Staff handle the grilling process, coordinating the thicker bone-in portion and smaller specialty cuts so each reaches the table in sequence. A group can begin with bone-in belly, add neck or gabrisal for a different fat ratio, and finish the meat course with spicy bone grill without ordering several nearly identical cuts. Gyetanbap fries rice with chicken neck meat, extending browned aroma and chew after the pork. Beef brisket doenjang sulbap adds fatty beef and fermented soybean broth for a hot, moist finish. Aged-kimchi stew introduces sour fermented cabbage and liquid, while iron-plate spicy pork forms a separate rice-centered meal from the barbecue menu. The location has no dedicated parking, with public and paid facilities around Samgakji serving drivers; subway access is more direct. The Yongsan branch carries the bone-in belly identity of the Seochon original into the Samgakji and Yongridan-gil dining area. Its practical difference is the combination of two-floor seating, multiple aged pork cuts, staff grilling, and side dishes that move from fried rice to broth rather than ending with another plate of meat.