Gogitjip Yeol Gangnam Review: Korean BBQ and Perilla Noodles

Hello, this is Izzingne! Today I visited Gogitjip Yeol, the Korean BBQ place people say you line up for around Gangnam Station. I didn’t realize the wait would be this intense and just showed up, so I ended up waiting quite a while. I did put my name in through Catch Table on the way, but Friday night really is different.

After registering on Catch Table, we sat on chairs in front of the convenience store on the first floor and waited. There is a waiting area on the second floor too, but it looked a bit tight, so we stayed downstairs and waited more comfortably. While waiting, I looked up and noticed the one window seat. I said, “I want to sit there,” and it actually became our table—lucky!

Hanmari set Pungmi samgyeopsal (pork belly) Perilla oil noodles Doenjang jjigae (soybean paste stew)

Four of us visited, so we started with the Hanmari set and added an extra order of samgyeopsal. Since everyone seemed to say the perilla oil noodles were a must, we also ordered those plus doenjang jjigae.

The table spread made it feel like they cared about the banchan. I liked the pickles, gungchae greens, bean sprout and minari salad, and the different sauces. The garlic sauce in particular was sweet and went well with the meat.

As someone who loves spicy food, I’m the kind of person who needs Cheongyang chili when eating meat. These pickled peppers, seaweed, and onion were good to eat together with the pork.

Our table also had an extra burner next to the grill for boiling the stew, so the jjigae stayed warm until the end. After eating for a while, adding rice to the stew and letting it simmer a little was perfect for doenjang sulbap, rice simmered in soybean paste stew.

They put yeolmu kimchi on the grill first.

Once the grill heated up, a staff member came over, oiled it, and placed the meat on top. I think they put the moksal, or pork neck, on first. The tables were full and there was still a wait, so the staff looked busy, but they still came by often enough that grilling the meat was not a problem.

This was the perilla oil noodles side. It wasn’t an intense flavor. It had a mild, understated taste, kind of like pairing meat with mul-naengmyeon, so it was easy to eat.

I mixed it well and ate it with a piece of meat on top. Personally, I wouldn’t say it was “amazing!!!” but it was fine as a side menu.

They grilled the meat at a good pace so there was always something ready. Once pieces were cooked, they moved them to the upper rack, so we could eat without burning them.

I don’t think this ramyeon was on the menu, but while the staff member was grilling, they accidentally dropped a piece of meat on my leg. My legs were bare, so I think they felt bad. They apologized and brought this as a service item. They cooked the noodles nice and firm, and it was really tasty. My leg was totally fine, but I appreciated it!

Of course, we mixed somaek too. It was a hearty, satisfying meal. The banchan were so good that I’d want to go back.

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