If you want Korean BBQ in Songnidan-gil, Godosik (고도식) is the name locals point you to — arguably the most famous barbecue spot on this trendy Jamsil street. It’s a pork specialist known for its thick, tender al-deungsim cut, a unique dried-pollack salt for dipping, and staff who grill the meat perfectly for you. There’s almost always a line, and once you taste it, you understand why.
Getting there and the wait
- From Songpanaru Station (Line 9) Exit 1: about a 6-minute walk (toward Bangi samgeori).
- From Seokchon Station (Lines 8 & 9) Exit 2: about 11 minutes. Close to Seokchon Lake, so it’s easy to fold into a walk around the area.
- Address: 28 Baekjegobun-ro 45-gil, Songpa-gu, Seoul. (Google Maps · Naver Map)
Hours: 16:00–22:40 on weekdays (Fri opens 12:00), 12:00–22:40 on weekends; last order 22:00. Hours shift, so check Naver Map.
For the wait, you can register on the CatchTable app (remote waitlist and reservations on non-holiday weekdays) or on the tablet inside the restaurant. There’s a waiting area with seats next to the shop, so you can wait comfortably.
Godosik has been named to the Blue Ribbon Survey (a respected Korean restaurant guide) for years running.
The space
Inside it’s busy and full, but noticeably clean — no greasy, slippery floors like some grill houses, which says a lot about how it’s run.
The banchan (side dishes) are part of the appeal: green-onion kimchi, white kimchi, seasoned bean sprouts, pickled radish, wasabi, a meat sauce, and — the signature — a dried-pollack salt (hwangtae salt) you won’t find at most BBQ places.
What to order
Godosik is a pork barbecue at heart. Recent prices (they can change):
- Al-deungsim (알등심, 170g, ₩18,000): the signature — a thick, beautifully marbled pork cut. Limited to two servings per table, so order it first.
- O-gyeopsal (오겹살, 160g, ₩17,000): five-layer pork belly.
- Samgak-sal / deolmi (삼각살, 150g, ₩18,000): a chewy, rich special cut, only a little from each pig.
- Sets for 2 (₩63,000) and 3–4 (₩84,000) bundle the signature cuts with stew and truffle egg.
- Sides: truffle steamed egg (₩10,000), sundubu stew (₩7,000), kimchi stew (₩7,000), flying-fish-roe fried rice (₩6,000).
The star is the al-deungsim. It comes pre-seared, then the staff grill it at your table — the cut is seriously thick, and they cook pork slightly less done, like beef, so it stays juicy.
Having the staff grill for you is a treat, especially if you’re not confident at the grill yourself.
Once it’s done they plate it for you. Dipped in the dried-pollack salt, the pork is extraordinary — melt-in-your-mouth tender with a savory, umami depth the salt brings out.
The sides that complete it
Don’t sleep on the sundubu-jjigae (spicy soft-tofu stew, ₩7,000) — spicy, savory, and a perfect match for the rich pork.
And to finish, the fried rice cooked at the table, soaking up all the meat flavor.
Good to know
- Hours: weekdays 16:00–22:40 (Fri from 12:00), weekends 12:00–22:40 (L.O. 22:00) — check Naver Map, hours shift
- Payment: cards accepted
- Menu: al-deungsim limited to 2 servings per table; order from 2 servings
- Getting there: 6 min from Songpanaru Station Exit 1
- Waiting: CatchTable app (remote) or in-store tablet; seated waiting area next door
Verdict
Godosik earns its reputation as Songnidan-gil’s top Korean BBQ — thick, tender al-deungsim grilled for you, that unforgettable dried-pollack salt, and a spicy sundubu stew that rounds it all out. Come hungry, get the al-deungsim first, dip it in the pollack salt, and finish with the fried rice. Just be ready to wait — it’s worth it. Godosik might be the most famous spot on Songnidan-gil, but the street has a lot more going on. For dakgalbi, modern Korean fusion, and even burgers all within a five-minute walk, see my full guide to eating on Songnidan-gil.
