Chunyeon Yangkkochi

About

A bustling spot in Konkuk University's lamb skewers street serving fresh lamb skewers alongside house-made tofu specialties inherited from its former life as Jiyeongine Pocha.

Tucked into the bustling Chinatown alleyways near Konkuk University Station, Chunyeon Yang-kkochi carries a neighborhood legacy rarely found among standard skewer spots. For years, the address operated as the beloved late-night haunt Ji-young-i-ne Pocha, drawing visits from the likes of Jay Park and Jung In-sun. Rebranded as a specialized skewer house, the venue keeps its pocha heritage firmly intact by serving original, kitchen-made staples alongside rotating charcoal grills. The transition feels seamless. Rather than thin, frozen squares, Chunyeon serves plump cuts of raw lamb threaded onto metal skewers. On the automated rotisseries, the meat renders down, dripping fat onto the coals while retaining moisture. Diners can season each bite across multiple varieties of cumin-based spice powders. Yet the true marker of this kitchen is its relationship with tofu. Instead of buying commercial blocks, the kitchen produces its own fresh tofu in-house. This yields a silken *jeukseok dubu* (freshly made tofu) alongside an addictive mapo tofu, packed with a rich balance of lean pork and aromatic heat. Regulars often pair these with tomato egg drop soup, crispy sweet-and-sour *gwo ba rou*, or cold Hamhung-style noodles, preserving the sprawling variety of the old pocha menu. The dining room breaks away from the sticky, grease-heavy reputation of late-night skewer joints. Four-seat tables are spotless, spacious, and push together easily for larger gatherings. Overhead vents pull away smoke reliably, keeping jackets mostly clear of heavy grilling odors. A self-serve side bar lets guests replenish pickled mountain peppers, seasoned cucumbers, and *zhacai* at their own pace. Operating daily until two in the morning, Chunyeon Yang-kkochi succeeds by respecting its roots—delivering rich charcoal-grilled lamb underpinned by the nostalgic comfort of freshly made tofu.