Gwangjin-gu · Gunja-dong / Aged pork barbecue
숙성부심
A Gunja-dong specialist built entirely around aging technique, dry-aging and wet-aging pork belly side by side so you can taste the difference in one meal. Staff grill everything at the table, so first-timers don't need any barbecue experience to order well.
Listed in the Korea on a Plate guide
7&7 cross-aged pork belly · wet- then dry-aged samgyeopsal
Get the signature 7&7 cross-aged pork belly and the 20-day doenjang-aged belly to compare textures, then finish with the beef and zucchini doenjang stew.
What a visitor needs to know before going. Google Maps listing checked 2026-10-04; prices and stations from our own records.
Reserve ahead for dinner — it's a neighborhood favorite and fills up around 8pm.
For allergies or dietary restrictions, ask the restaurant about ingredients and preparation before ordering.
FROM OTHER DINERS
Great pork shoulder and jowl. But all the side dishes are on the sweet side. Wish it was less sweet.
One of my worst food experiences ever... From the food offer to the food quality, including the service... Cannot say more than AWFUL
The wait is understandable for the aged meat, which is tender and full of flavor thanks to the soybean paste fermentation process. There is also a waiting area in the basement, so you can wait comfortably. The side dishes are also handmade and of excellent quality.
Reviews from Google. Shown in part; read the full reviews on Google.
NEAR YOU
Other guides close to this restaurant, by straight-line distance.
Get the signature 7&7 cross-aged pork belly and the 20-day doenjang-aged belly to compare textures, then finish with the beef and zucchini doenjang stew.
Expect about ₩35,000 per person. 7&7 aged pork belly ₩18,000; 20-day doenjang-aged belly ₩20,000; 1++ hanwoo cubed ribeye ₩45,000.
11:30–23:00. Open daily.
Suksungbusim is at 267 Neungdong-ro, Gwangjin-gu, Seoul in Seoul. In Korean the address is 서울특별시 광진구 능동로 267 1층. The nearest station is Gunja Station (Lines 5/7), exit 7.
Suksungbusim suits Groups & sharing, First time in Korea, Not spicy.
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