Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom
A family dining meat restaurant located in Bijeon-dong (Sosabeol), Pyeongtaek-si, Gyeonggi-do, specializing in sotttukkeong samgyeopsal, where thick cuts of fresh samgyeopsal and fresh moksal are grilled on a hot sotttukkeong (large pot lid) for a crispy-outside, juicy-inside experience.
Highlights
- You can watch Maillard grilling on a hot sotttukkeong, where the outside turns crispy and the inside stays juicy.
- The meat is low-temperature aging, so it has less off-odor and is tender, making it easy for children to eat.
- The strength is the composition in which Cheongdo water parsley, aging kimchi, bean sprouts, chives, mushrooms, and more are grilled with the meat, so each bite tastes different.
- Finishing cleanly with mul naengmyeon after the meat suits both family and couple dining.
Key information
| Address | Gyeonggi Pyeongtaek-si Bijeon 5-ro 20-45 1F Unit 106 ( Bijeon-dong 1109 Beonji )verified |
|---|---|
| Phone | 031-647-0592place |
| Hours | Daily 11:30 – 03:00 next day, last order (final call for orders) 02:00verified |
| Signature menu | Fresh samgyeopsal and fresh moksal grilled on a sotttukkeong, mul naengmyeonpost |
| Price | Whole samgyeopsal 600g 33,000 KRWverified |
| Parking | Parking available in the buildingverified |
| Reservation | Reservations availableplace |
| Amenities | Baby chairs, separate men's and women's restrooms, Wi-Fiplace |
| Meat characteristics | Carefully selected grade-1 pork, low-temperature aging, then high-temperature sotttukkeong Maillard grillingpost |
| Accompaniment | Cheongdo water parsley, aging kimchi, bean sprouts, chives, grilled mushrooms, dipping sauces (ssamjang and meljeot)post |
What sets it apart
- The unique fun of grilling thick whole samgyeopsal on a sotttukkeong until crispy outside and juicy inside — Repeated reviews of the thick samgyeopsal texture
- Good value at 33,000 KRW for a 600g plate, about 11,000 KRW per serving — Reviews of good value at 33,000 KRW per 600g
- Generous sides of kimchi, bean sprouts, water parsley, and bracken grilled together — Mentions of various grilled vegetable sides
- Underground parking available for those bringing a car — Reviews of convenient underground parking access
Compared to nearby places
- Halmaesotttukkeongsamgyeopsal Pyeongtaeksosabeoljeom
Here: Meat quality backed by low-temperature aging and Maillard grilling
Halmaesotttukkeongsamgyeopsal Pyeongtaeksosabeoljeom: Shorter operating hours than the competitor, which opens until 7 AM - Yukhyangjeong Pyeongtaeksosabeoljeom
Here: The unique experience of grilling directly on a sotttukkeong
Yukhyangjeong Pyeongtaeksosabeoljeom: Staff do not grill everything, so customers must grill themselves - Dwaejitti
Here: Unique texture from Maillard grilling on a sotttukkeong
Dwaejitti: Fewer premium cut options such as Iberico or Han-don assorted
Good to know
- Staff do not grill everything for you; customers grill some parts themselves
- There may be a wait if you go without a reservation
Frequently asked questions
Q. Is parking available?
Yes, parking is available in the building. The restaurant is on the 1st floor, Room 106, so access is convenient.
Q. What is the signature menu?
Fresh samgyeopsal and fresh moksal grilled on a sotttukkeong are the signature dishes, and whole samgyeopsal 600g is 33,000 KRW. Mul naengmyeon after the meat is also a popular combination.
Q. Are reservations possible?
Reservations are available. For family meals or anniversary visits, it is a good idea to check availability in advance by phone (031-647-0592).
Q. Is it okay to bring children?
Baby chairs are provided and the layout is comfortable for families, so dining with children is no problem. Watching the meat cook on the sotttukkeong is itself entertaining for children.
Q. What are the hours and last order?
It opens daily at 11:30 and operates until 03:00 the next day, with last order at 02:00. It can be used even for late dinners.
Address, hours, price, and parking were cross-checked; phone, reservations, and amenities are based on place information, while menu composition and taste assessments are based on the body of visit reviews.
