Goga-gil 9 Gongtan Samgyeopsal Resturant
I realize that I am way over due for a full restaurant review. After all, one of the purposes of the blog is to provide useful information to other expats, or tourists who come to visit Korea. That’s hard to do when allot of the articles become have technical based, or only about the structured festivals That I like to go to.
If you liked the Hong Choun Bolgolgi article (http://www.catracing.org/hendrb/repost-restura…choun-bolgolgi/), or are a Korea Food aficionado, and your taste buds have been watering for more pictures of Samgyeopsal, then your in luck!! I thought it would be a good idea after the immensely popular article mentioned above, that we review a similar restaurant along the same street. Every Day walking home from work, I have seen long lines and overflow tables with people eating along the sidewalk. So Mi Jung and I have been meaning to try this place out for some time.
One of the interesting things about Korean BBQ is that the charcoal that is used varies so much between restaurants. Usually they come in individual white coals, that are hollowed out inside. Such as these coals from one of the restaurants we ate at in Mokpo.
Other styles, like you see here, are long cylinders with multiple holes cut symmetrically down it’s length. They all come to your table pre-fired, and red hot. Korean charcoal also differs from it’s western counterpart in that it is very clean burning, and doesn’t have that distinctive BBQ smell we are used to.
These are the smaller single style coals that are used in most BBQ restaurants (This one in Mokpo), and is fired in a hole in their kitchen, then brought to the table by the server.
Here are the coal cylinders used by Gontang, as they are fired outside, and then brought to your table. Here is the server taking away our partially used coal cylinder. I would imagine they get re-used, as it would seem like a waste to dispose of the partially used coal.
This was our second visit to the restaurant, they serve two types of Samgyeopsal, marinated and non marinated. During this visit they only had the non marinated Samgyeopsal left. I find the non marinated pork to be rather bland, while on the other hand the marinated samgyeopsal seems to be a little over marinated as the juices overpower the meat flavor instead of complimenting each other. However further into the meal, and a few shots of Soju later it tasted very good! Mi Jung prefers the non marinated pork. So maybe it is a local preference.
We also ordered the Kimchee Fried Rice, which was very good, Mi Jung said the restaurant is famous for this dish. Though be forewarned. The dish is SPICEY!
I give the restaurant an over-all 4 stars, compared to Hong Chon Bulgolgie, I think the latter has a better menu, definitely more selections, with their awesome duruchegi. I also think Hong Chon bulgolgie provided more side dishes. However the advantage of Gongtan is that the serving staff can speak English and I enjoyed being able to sit out on the sidewalk, sip beer and Soju, while watching the people go by.
Line 6 to Samgakji Station (Chihachul Samgakji), Way out # 8
Line 4 to Samgakji Station (Chihacul Samgakji), Way Out # 6
Walk around the corner to the left towards the bridge over the railway tracks. Walk past K-Bun Burger, and Eco- Deco and look for the distinctive sign, (Or everyone eating at the BBQ tables out front.). Sit down and enjoy great Korean BBQ in Yongsan-Gu!