Dutumhan Gogitjip Anyang Pork BBQ Review

Hello, this is Ijjingne. Today I suddenly craved pork after a long time. There is a wildly good-value meat restaurant near my house, so I went and ate well.

It is located prominently on the main road somewhere between Bakdal Intersection and the Anyang Girls Middle and High School intersection. Hours: 14:00-01:00. Last order: 00:30. It looked like one or two cars could park in front of the restaurant.

I think the biggest merit of Dutumhan Gogitjip is the drink price. Soju and beer are 2,900 won. These days soju is usually 5,000 to 6,000 won, so this is almost half price. It felt less burdensome and seemed good for company dinners or group visits.

Inside, it had this cozy feeling. There were also enough group seats, so it is good for visiting with several people.

Two-person set: samgyeopsal, moksal, and gabeurisal. Soju and beer.

I visited with a friend and ordered the two-person set. Because it comes as an assortment, you can try three kinds of meat.

After ordering, they placed the charcoal on the table. They said they use real charcoal. They also brought an empty plate, and you can use it to bring whichever wraps you want, in the amount you want. I really liked that they give you an empty plate from the start. I prefer perilla leaves over lettuce, so I brought lots of perilla leaves.

Because the wraps are unlimited, of course you should only take as much as you will eat. As a perilla leaf and mushroom lover, I also brought plenty of king oyster mushrooms.

After I picked the wraps, the meat had arrived. Even though it was for two people, the portion was quite large. The samgyeopsal and moksal were especially thick.

The basic side dishes were set up like this. The seasoned green onion salad was really good, and the house doenjang they said they made themselves was seriously delicious. It was perfect for wrapping with meat.

The owner also gave us tips for grilling the meat. Since the gabeurisal is thin, put it in the middle first, and place the samgyeopsal and moksal on the sides. Once the gabeurisal is cooked, eat it while gradually cooking the samgyeopsal and moksal. Because the samgyeopsal and moksal are thick, they take time to cook, and this way you can eat without a gap in the meat.

I am pretty good at grilling meat. Once the outside browned, I cut it well and grilled the inside nicely too. The king oyster mushrooms tasted even better cooked in the meat fat.

Yes, I could not resist somaek, so we went for it. When I said I did not need a soju glass, the thoughtful owner brought a somaek maker. It was a useful item that mixed the somaek well and gave me soft beer foam.

I grilled the bean sprouts and bracken from the side dishes and ate them in wraps too. I really like the combination of bracken and samgyeopsal, so I love a meat restaurant that serves plenty of bracken like this. I accept this as a neighborhood favorite. From now on, samgyeopsal is at Dutumhan Gogitjip for me. Source hashtags: Anyang meat restaurant, Bakdal-dong meat restaurant, Anyang fresh meat restaurant, Anyang Bakdal-dong restaurant, Bakdal Intersection restaurant, Bakdal-dong pork BBQ.