Kimjin Moksam
Restaurants · Seoul
Thick pork neck is the draw at Kimjin Moksam, with staff handling the grill while you explore salt, wasabi and savory cured-hairtail sauce. Pair it with cold broth noodles for a cooler finish to a Seochon barbecue dinner focused on the meat and its condiments.
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The Cut to Order
- While the kitchen offers thick pork belly (tong-samgyeop) and jowl (tong-hangjeong), visitor consensus overwhelmingly crowns the thick pork neck (tong-moksal) as the must-order star. Cooked until melt-in-the-mouth tender, it avoids any dryness. For the first bite, dip simply in salt, followed by wasabi or savory galchi-sokjeot (cured hairtail gut sauce). Keep in mind that initial orders require at least two servings of the same meat cut.Naver Blog+2
Effortless Tableside Grilling
- Rather than constantly turning slices over hot grates, diners can relax as attentive staff handle all the grilling. The restaurant features spacious tables and cushioned chairs with built-in storage under the seats for bags and jackets, keeping dinner free from clutter and smoke worries.Naver Blog+1
Homestyle Sides & Noodles
- The grill table comes laid out with homestyle side dishes, including pickled radish and aromatic condiments. To finish the meal, order a bowl of mul-naengmyeon (cold broth noodles) or savory stew. Diners can even request whether side noodles are prepared immediately or delivered toward the end of their meal.Naver Blog+1
Navigating the Queue
- Kimjin Moksam is a staple in the neighborhood and queues can climb past twenty groups during evening rush periods. Take advantage of remote waiting apps like Catch Table before heading over, or visit right when doors open to bypass long waits.Naver Blog+1