Dry aging and wet aging, run in parallel — the cross-aging process is the whole reason this Hongdae restaurant (홍대 맛집) tastes the way it does.
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CHAPTER · 01
Dry aging plus wet aging — cross-aged.
One line at the top of our menu board says it all: “All our meat is cross-aged with DRY AGING + WET AGING.” Pork belly and premium pork neck spend 480 hours — a full 20 days — in the aging room. Dry aging draws out moisture and concentrates the flavor; wet aging relaxes the texture. The Blue Ribbon Survey describes this Hongdae restaurant as serving “Korean pork cross-aged for over 20 days, combining dry and wet aging so the pork aroma comes through without any gaminess.”
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CHAPTER · 02
Cut thick, grilled for you.
We cut the pork neck a full 2cm thick — slice it thin and all that aging goes to waste. Minari and aged kimchi go on the grill alongside the meat to cut the fat, and our staff handle the grilling for you. The line that repeats most often in our Google reviews is simply that someone grilled it for them. Even if this is your first Korean BBQ, you get every piece at exactly the right moment.
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Retro open-air tables, until 2 AM.
Kim Sukseong Hongdae is a retro, old-school Korean BBQ joint with open-air tables. We open at noon every day and close at 2 AM the next morning, seven days a week — late dinners and post-show second rounds both welcome. Printed menus are available in Korean, English, Chinese and Japanese. If you are looking for a Hongdae restaurant, this is a good place to stop.
