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Korean BBQ · Itaewon

Bongsanjip

봉산집 본점

Locals' pickBlue RibbonBetter with a group ⓘ

A half-century-old Samgakji barbecue known for chadolbagi, paper-thin beef brisket that cooks in seconds, dipped in a tangy soy and onion sauce. Add salt-grilled beef tripe, then finish with chadol makjang-jjigae, a thick soybean stew full of brisket, poured over rice.

서울특별시 용산구 한강대로62나길 24

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How it works here

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Waiting

No wait
Just join the line

It gets full in the evening but tables turn over, so a long wait is rare.· 2 reviews

What to order

📖 What is Gopchang and makchang?
  • Chadolbagi (thin beef brisket)차돌박이

    The signature.

  • Yang-gui (salt-grilled beef tripe)양구이 (소금)

    Firm and bouncy.

  • Chadol makjang-jjigae (brisket soybean-paste stew)차돌막장찌개

    The must-order finish.

  • Doenjang sulbap (rice in the stew)된장술밥

How much to order

  • 👤 2Two servings of brisket, then a makjang-jjigae with rice.
  • 👤 3-4Brisket and salt-grilled tripe, then the stew and doenjang sulbap.

Insider tips

  • The brisket is so thin it needs only a few seconds per side; the sweet-sour soy dipping sauce is what makes it.· 2 reviews
  • Leave room for the soybean-paste stew: regulars call it a must.· 3 reviews

Why it's famous

Grilling brisket in the Samgakji lanes for around 50 years; the original restaurant still has its old-school room, and there are now a few branches elsewhere in Seoul.· 3 reviews

  • Blue RibbonA long-time Blue Ribbon Survey pick, and one of the brisket houses Seoulites call a classic.· 3 reviews

Good to know

  • In the old lanes by Samgakji Station (Lines 4 and 6), at the edge of the Yongridan-gil restaurant streets.· 3 reviews
Where this comes from (15 reviews)

Summarized in our own words from Korean diners' blog reviews; each fact is backed by at least two reviews. Last checked 2026-10-30.