Dondureong

About

A pork-and-beef grill near the Hankuk University of Foreign Studies campus, known for generous mixed-meat sets and late-night hours.

At 돈두렁 in Dongdaemun, the case for dinner starts with the meat: pork belly and pork neck arrive in a generous set, with thick cuts and king oyster mushroom ready for the grill. One account describes a 600-gram 삼겹목살 set; another adds 항정살 to a 600-gram 돼지한판 B. The line-up can vary, but the appeal is clear: several pork cuts to cook and compare, rather than a single plate to rush through. Let the grill do its work. The restaurant’s charcoal-fired pork is described as juicy and springy, with enough richness to make the first bites a pause-the-conversation moment. If you have a choice, 항정살 is singled out for its savory, full-bodied flavor. 돼지껍데기 is another option: chewy and mild, a satisfying change of texture after the meat. And pork is not the only route. 돈두렁 also serves beef short rib; one diner tried it plain first, then dipped it in a separately served marinade. The table has its own comforts. A basic spread includes sauces and pickled sides, while reviewers mention kimchi stew or doenjang stew alongside the meat. For something less expected, one visit brought bean-curd-pulp stew, and another praised a soft, pudding-like steamed egg. These are the sort of extras that give a long meal a little rhythm: grill, dip, spoonful of stew, back to the grill. This is a practical, lively choice for a group meal near the university area, not a hushed dinner. The grill is self-service, and reports of a full dining room suggest it can get busy; a reservation was useful for one party. Finish with yeolmu noodles—served cold, in a water or bibim style—or share the restaurant’s meat-and-kimchi fried rice, described as a notably generous two-person portion. Come ready to cook, order across the cuts, and leave room for the last few bites.