83해치
Seomyeon pork belly worth a four-hour queue, with frost-topped radish salad as the hook
A pork grill at 11-1, Seojeon-ro, right by Exit 8 of Seomyeon Station, with a haetae statue at the door. The room runs long and narrow in brown and stone tones, calmer than most grill houses, which makes it work for dates and company dinners alike. Four-tops dominate and tables push together for groups. Staff grill everything for you from start to finish.
Fresh pork belly and neck run KRW 14,000 for 150g; hangjeongsal is KRW 15,000 and gabrisal KRW 14,000 for 120g. Galmaegisal and pork skin are on the list too. Orders start at three portions. The neck draws the most praise, tender rather than dry, while the belly is cut thick with a roughly even split of lean and fat so the juice holds. Staff explain the order and method for each cut. Take the first piece with salt, then move to the spring onion and sesame oil dip or the spring onion oil.
The banchan is half the reason to come. The frost-topped radish salad is the signature, and the seed jeotgal wrapped with pickled perilla leaf is the combination to try. Refills arrive before you ask. Water is hovenia tea. To finish there is doenjang sulbap at KRW 5,000, the one regulars insist on, plus hot-plate fried rice at KRW 9,000 and seafood ramen at KRW 6,000. The house draft at KRW 6,000 for 420ml is an ale, not a standard lager.
The wait is the real hurdle. On-site queue registration opens at 15:30 and the Catch Table remote queue at 17:40. Signing up through the app at 17:40 on a weekend can mean entering after 22:00, and even a 16:30 weekday arrival runs about two hours. The reliable move is to register on site before the 16:00 opening. Open daily 16:00 to 00:30 with last orders at 23:40 and no closing day. There is no parking, so use a nearby public lot or the Bujeon Market lot.