Park Yeon Tan Jip
박연탄집
About
Retro neighborhood barbecue spot in Bucheon grilling pork cuts and specialties over real briquette fire.
Tucked away in Bucheon’s Wonjong-dong neighborhood, Park Yeontanjip earns its enduring local loyalty the old-fashioned way: over genuine briquettes (*yeontan*). While many modern barbecue spots cut corners with gas burners, the live coals glowing beneath the grates here infuse every cut with steady, penetrating heat and unmistakable char. It is an unpretentious neighborhood institution, where dinner rush fills the floor quickly, exhaust hoods hover over tightly packed tables, and outdoor sidewalk seating opens up in warmer weather. The house signature is *kkodeulsal* (chewy pork neck-end cut), prized for the way the briquette flames crisp its outer fat cap while locking in a springy, dense bite. Diners regularly pair this with thick-cut *am-twaeji ogyeopsal* (five-layer pork belly) brimming with rich juices, or heavily marbled Iberico pork neck (*kkot-moksal*), which yields deeply nutty drippings as it rolls across the cast-iron grates. Savvy regulars also save room for thick, meticulously prepped pork rind (*dwaeji kkeopdegi*), served without a trace of gaminess and cooked until crackling, as well as chewy beef abomasum (*so-makchang*). The spreads around the fire match the quality of the meats. Along with herb-flecked salt, seasoned greens, coleslaw, and a generous self-service bar for fresh wrapping lettuces, the kitchen serves a distinctive fermented fish sauce (*jeotgal*) with a rich, buttery roundness that cuts through the pork fat. Searing heat from the coals also keeps sides at their peak, from comforting pots of *doenjang sotbap* (stone-pot soybean-paste stew and rice) warming directly over the embers to spicy *bibim naengmyeon* snipped into spoonfuls to chase savory bites. Capping off the rustic, generous experience are bottles of soju served icy enough to smack into instant slushies, delivered by attentive staff who keep an eye on your broth bowls and grill temperature.
Menu
- Kkodeulsal (Pork Neck Flap)₩15,000
- Female Pork Belly (Ogyeopsal)₩15,000
- Iberico Pork Chuck Flap Tail₩15,000
- Beef Abomasum (Makchang)₩12,000
- 돼지껍데기(1장)₩6,000
- 고추장삼겹살(200g)₩15,000
- 돼지갈비(200g)₩15,000
- Beef Short Rib, 150g₩17,000
- 모소리살(180g)₩15,000
Local tips
- Arrive near opening or expect queues, as peak dinner hours reliably fill up.
- Order the signature kkodeulsal (pork neck flap) cooked over real briquette coals.
- Pair your grilled meat with their extra-cold slushy soju.
- Refill fresh wrapping greens and side dishes freely at the self-service bar.
Details
- Wonjong
Opening hours
- Sunday
- 16:00–22:30
- Monday
- 11:00–22:30
- Tuesday
- 11:00–22:30
- Wednesday
- 11:00–22:30
- Thursday
- 11:00–22:30
- Friday
- 11:00–22:30
- Saturday
- 16:00–22:30