Tucked away in Gamcheon Village, this bustling Gomtang spot serves up unforgettable oxtail soup and galbi dumplings, making it a cozy refuge for locals.
"Although hundreds of restaurants open in Seoul every year, Geumdwaeji remains the barbecue restaurant in town, especially when it comes to pork belly, and it’s received global attention as a dining spot of choice for celebrities. Aged and cooked on a cast iron grill over briquettes, Geumdwaeji’s pork is juicy, rich, and nicely textured — everything you look for in a perfect bite — while the tangy, meaty kimchi jjigae (kimchi stew) is incredibly popular. The restaurant doesn’t take reservations, so be prepared to wait an hour or two by the door." - Matty Kim
"Located along a main road in Sindang-dong, Geumdwaeji Sikdang can be easily spotted by its gold-on-white-tile signage and the queue outside the door long after peak dining hours. The establishment serves up fine cuts of YBD pig, a cross breed between Yorkshire, Berkshire and Duroc. The texture of the pork is firm and meaty, with a good balance of flavorful fat that renders the meat supremely juicy. Items are is cooked on a cast-iron grill over coal briquettes that help keep the temperature constant. The restaurant does not accept reservations." - Michelin Inspector
"When in Seoul, stop by Gold Pig for the best samgyeopsal."
"What is the best breed of a pig when it comes to barbecue? The answer is YBD, according to Geumdwaeji Sikdang, the most popular barbecue restaurant in Seoul for pork. A cross between Yorkshire, Berkshire, and duroc pigs, YBD is juicy and rich, with a chewy texture and less-greasy mouthfeel than some other breeds, making it optimal for grilling. At Geumdwaeji Sikdang, the pork is aged to enhance the umami before the staff grill it on cast iron over briquettes. Their signature cut is bon sapgyeop, pork belly on the ribs, which yields unforgettable flavor when paired with anchovy dipping sauce (simple Maldon salt or ssamjang will also do the trick). Another specialty, the sweet and chewy grilled pork rind, is equally worthy of praise." - Matty Kim
