Gilmok in Samseong-dong: Pork Neck & Corkage Free

2020-01-10 · Updated: 2026-08-11 · Original (Korean)

This article was translated from the original Korean post with AI assistance. Read the original Korean post →

Since I grew up in Samseong-dong (a neighborhood in Seoul), I often go back to see friends. In the past, if we wanted to grab a drink of soju, we'd head to Gangnam-gu Office Station or across from COEX. Now, great restaurants are popping up one by one around Cheongdam Station too. Today, I visited "Gilmok," which is the most famous spot among them and a place I frequent.

Exterior sign and entrance of Gilmok Chamsoot Drumtong Saenggogi (charcoal BBQ restaurant) lit up on a dark night.

They say they only serve female pork here, though honestly, I don't really know the difference. I just know the meat is incredibly juicy and a joy to eat. Interestingly, even though it's pork, they listed it on the menu as "1++" (the highest grade usually reserved for beef)—I guess they just wanted to emphasize how delicious it is. The prices are quite high, so if you're looking for a budget-friendly meal, you shouldn't even come near here. The problem is, it's not easy to find a cheaper place in Samseong-dong anyway.

Inside the BBQ restaurant with celebrity autographs, dining time limit, and corkage-free notices on the wall. — Corkage is free. I don't even notice the countless celebrity autographs; all I see is that "Corkage FREE" sign.

Refrigerator door with a dining time limit notice, instructions on how to grill meat, and celebrity autographs. — The 2-hour dining limit doesn't seem to be strictly enforced. However, there are so many people waiting outside that you'd feel too uncomfortable to just sit there chatting without eating, so you end up leaving anyway.

Black menu board listing prices for meat items like 1++ pork neck, special pork belly, and pork rind, along with alcoholic beverages.

The main dish here is, of course, the pork neck (moksal) listed at the top of the menu. The meat is so good it goes without saying. But surprisingly, when I introduce this place to people, I mostly talk about the gosari (bracken). Personally, I hate seasoned bracken and used to ask why anyone would order it, but grilling it and eating it with the meat is actually quite delicious. It's not the flavor of the bracken that's great, but the texture. Grilling shiitake mushrooms or green onions is nice too, but I highly recommend giving the bracken a try. The staff will tell you this while grilling, but if you cook the bracken for too long, it loses its great texture and gets tough. It's best to grill it very briefly (between 30 seconds and a minute), set it on your plate, and wrap it with the meat.

Table setting with a round charcoal grill surrounded by raw meat, bracken, mushrooms, green onions, and seasoned side dishes.

Tongs placing a thick piece of raw meat onto a grill over glowing red charcoal.

Meat grilling on the grill, with a plate of bracken, green onions, and mushrooms next to it. — It might be hard to believe, but this is a real delicacy.

Golden brown grilled meat pieces, green onions, and mushrooms arranged around the edge of the grill.

Pork, mushrooms, and large green onions turning golden brown on the grill.

A piece of grilled pork and bracken on a metal plate. — It's absolutely amazing.

Puffed up gyeran-jjim (steamed egg) in a black earthen pot and a beer bottle. — The steamed egg (gyeranjjim) gets a bit dry by the time you scrape the bottom. Still, it's quite delicious.

Kimchi fried rice topped with a fried egg and seaweed flakes in a black pan on the grill. — The fried rice is decently good, too.

Inside the BBQ restaurant filled with people eating around round tables. — I'm wearing short sleeves because this photo is from a summer visit. I go here often, but I'm only just now writing a post about it.

They split a large house in half, so it looks like two separate restaurants. They do so much business in this area that it makes you wonder, "How are there still so many people even with two storefronts?" You should expect a wait no matter what, usually around 30 minutes. If you're planning a company dinner here, you really need to go early, put your name down, and rush your team members to get there. Because the meat is good and corkage is free, a lot of people bring their own wine.

To summarize Gilmok, these three words are enough: Meat, bracken, corkage.

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