Bbyeodagu Jip
뼈다구짚
About
Cozy tavern near Mokdong sageori specializing in straw-fire grilled pork back ribs with adjustable spice levels.
Tucked along Deungchon-ro on the border of Gangseo and Mok-dong, Bpyeodagujip swaps standard boiled pork backbones for the intense kiss of burning straw. The interior channels an old-school neighborhood pocha, complete with walls layered in guest scribbles, stacks of actual straw visible in the kitchen, and tabletop mini braziers engineered to keep food warm throughout an unhurried evening of drinks. The defining draw is jipbul bbyeogui, or straw-grilled pork backbones, marinated for twelve hours, subjected to triple pre-roasting, and seared over straw embers. Piled high with sliced green onions, chewy rice cake nuggets, and toasted sesame seeds, the meat arrives deeply permeated with a sweet, smoky glaze. Because the bones simmer down until tender, the meat pulls cleanly off the spine with just chopsticks—reminiscent of dry, flame-kissed gamjatang. Heat levels range across five distinct tiers, running from tteokbokki-mild at Level 1 up past fiery Buldak territory at Level 4. Diners who crave broth can opt instead for bbyeo-maeuntang, a spicy backbone stew. An essential strategy here is ordering the set, which cushions the chili kick with complementary textures. Puffed, billowing steamed egg (gyeranjjim) arrives alongside bowls of flying fish roe rice (nalchial jumeokbap), generously dressed in seaweed flakes and mayonnaise, ready to be shaped into balls and dipped into the leftover pan sauce. Halfway through, thick udon noodles can be tossed directly into the remaining spicy glaze to coat every strand. Between bites of rich pork, the banchan lineup offers welcome retro comfort: a nostalgic cabbage slaw striped with ketchup and mayonnaise, pickled radish wraps, pickled onions, and a hot, restorative bowl of scallion-flecked fish cake broth. For refills, a self-service counter stands stocked near the dining room, keeping the atmosphere relaxed and the soju bottles multiplying on every table.
Menu
- Straw-fire Grilled Pork Bones₩15,000
- Spicy Pork Bone Stew₩15,000
- Flying Fish Roe Rice Balls
- Steamed Egg
Local tips
- Order the set meal with flying fish roe rice balls and steamed egg to help balance the heat.
- Spice levels range from 1 to 5; level 2 matches Shin Ramyun while level 4 is similar to Buldak.
- Look out for Naver reservation perks like complimentary corn cheese for early weekday slots.
Details
- Mok-dong Station
Opening hours
- Sunday
- 17:00–02:00
- Monday
- 17:00–02:00
- Tuesday
- 17:00–02:00
- Wednesday
- 17:00–02:00
- Thursday
- 17:00–02:00
- Friday
- 17:00–02:00
- Saturday
- 17:00–02:00