Gojingeo Hogye Meat and Squid Restaurant Review

Hello, this is Izzingne. Today I visited Gojingeo, a newly opened place near Hogye Intersection that combines meat and squid. The source says the main branch is in Sanbon and is known as tasty. Since a new spot opened near home, I had to try it.

This used to be the Mammoth meat restaurant location. Mammoth was good, so I felt a little sad it was gone, but I was also curious about the new place and went in.

The side dishes came out first. Bean sprouts, kimchi, and garlic were served separately so they could be grilled together, and there were also side dishes like pickles and jeotgal that matched meat well. Muk bowl was on the menu, but maybe because the restaurant had opened recently, they served it as a complimentary item. It was cold, sweet, sour, and tasty.

There were meat and squid set menus too, but we ordered each item separately. I liked the side menu lineup. Jjagechi and crab ramen both sounded great.

We ordered three servings of pork belly and butter-flavor squid. The squid came out as one whole squid, and the pork belly came in small, thick pieces.

Even though there were many customers, the owner came over personally to grill and cut the meat. For the squid, they said to ask when we wanted to eat it and they would come grill it, so at first they grilled only the meat.

Once the meat was somewhat cooked, we grilled the squid. It seemed to have been steamed first, so they said it only needed a quick grill on both sides.

After grilling the squid well on both sides, we put it into the butter sauce and placed it on the grill. After simmering a bit, the butter-grilled squid was ready. It went surprisingly well with the meat. Next time, I want to try the spicy flavor too.

We ordered rice balls and kimchi stew as side dishes. The kimchi stew was spicy and tasty. The rice balls had pickles inside, which made the flavor feel a little different in a good way.

While eating the stew, we ordered one more bowl of rice to finish. We mixed the rice into the stew like doenjang-sulbap and boiled it. Since it was in an aluminum pot, it slowly simmered when placed on the grill after the meat was finished.

We also added one serving of pork cheek, and since alcohol was hard to skip, we had somaek. The meat was inexpensive, but the portions were quite small, so it did not feel especially generous. Still, being able to order small amounts seemed like an advantage.

I visited because it was newly opened, and eating meat together with squid felt like a fresh combination. The inside of the restaurant was very hot, though, and I ended up sweating while eating. The air conditioner seemed to be on, but it still felt too hot.

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