Tandata (탄다 타) is a butcher-style barbecue restaurant, a jeongyuk sikdang, near Dunchon Market in Gangdong-gu, Seoul, where you choose the meat and grill it at your table. We went as a family of four in June 2026 and had hanwoo kkotdeungsim, the marbled rib-eye of Korean beef, along with pork belly. The beef was one of the best we have had: it practically melted in the mouth.
- Name: 탄다 타 (Tandata), Dunchon
- Address: Park Plaza, 16 Yangjae-daero 89-gil, Gangdong-gu, Seoul (서울 강동구 양재대로89길 16 파크프라자) · Google Maps
- Hours: 11:00 to 00:40, open every day (DiningCode, checked September 2026)
- Visited: June 2026, my wife, our two kids and me
- What we ordered: hanwoo kkotdeungsim (49,000 won for 300 g on the menu board) and pork belly, with beer. I did not keep the receipt, so I have not given a total
- My rating: 4.6 / 5
- Info checked: September 24, 2026
A butcher’s barbecue near Dunchon Market
A jeongyuk sikdang (정육식당) is a restaurant attached to a butcher: the meat is sold by weight from a counter, and you cook it at your table. A poster at Tandata’s entrance calls it “the fresh butcher’s restaurant of Dunchon Market”. The front is a row of yellow awnings with a cartoon cow, and inside is a large room with round tables, each with a grill in the middle.
A poster on the wall says Tandata is part of the same family as two other restaurants, Galbichon (갈비촌) and Ssambapchon (쌈밥촌), and lists all three phone numbers. Another sign says you can take meat home to your family, with a special price for takeaway.
The menu
The main menu board is split into beef, pork, stews and meals. Prices are in thousands of won, with the price per 100 g in small print next to each cut. These were the prices when we went:
| Cut | Korean | Amount | Price (won) |
|---|---|---|---|
| Hanwoo whole-cow assortment | 한우 한마리 | 500 g | 79,000 |
| Hanwoo rib-eye | 한우 꽃등심 | 300 g | 49,000 |
| Hanwoo tenderloin | 한우 안심 | 300 g | 52,000 |
| Hanwoo brisket | 한우 차돌박이 | 300 g | 38,000 |
| Hanwoo special cuts | 한우 특수부위 | 300 g | 59,000 |
| Hanwoo skirt (inside) | 한우 안창살 | 300 g | 79,000 |
| Hanwoo yukhoe | 한우 육회 | 200 g | 25,000 |
| Hanwoo mungtigi (fresh raw beef), medium | 한우 뭉티기 中 | 180 g | 35,000 |
| Thin-sliced pork belly (Chile) | 대패삼겹 | 300 g | 13,000 |
| Korean pork belly / neck | 한돈 생삼겹 / 목살 | 300 g | 15,000 |
| Korean pork gabeuri / galmaegi / jowl | 한돈 가브리 / 갈매기 / 항정살 | 300 g | 20,000 |
A separate card on the wall advertises mungtigi, raw beef from a cow slaughtered the same day, sold only Monday to Saturday in limited amounts: 35,000 won for 180 g and 48,000 won for 250 g. The “together menu” card lists add-ons: potato or cheese to grill (2,000 and 8,000 won), king oyster mushrooms (3,000 won), kimchi noodles and cold noodles (8,000 won), doenjang stew and steamed egg (3,000 won each) and kimchi stew (8,000 won).
The cuts on the board
- 꽃등심 (kkotdeungsim): a well-marbled rib-eye cut. This is what we had.
- 안심 (ansim): tenderloin, leaner than the rib-eye.
- 한우 한마리 (hanwoo hanmari): literally “one whole cow”, a 500 g assortment of several cuts on one plate.
- 차돌박이 (chadolbagi): brisket, sliced paper-thin and cooked in seconds.
- 안창살 (anchangsal): the inside skirt, a small cut and the most expensive per 100 g on this board.
- 뭉티기 (mungtigi): thick slices of very fresh raw beef, a dish associated with Daegu.
- 가브리살 / 갈매기살 / 항정살: pork cuts from the neck area, the diaphragm and the jowl, all firmer and more expensive than pork belly.
Hanwoo kkotdeungsim
Kkotdeungsim (꽃등심) means “flower sirloin”, the Korean name for this rib-eye cut, because of the marbling that spreads through it like a flower. Ours came as thick, heavily marbled slices on a wooden board, with a king oyster mushroom and a piece of beef fat for greasing the grill. We seared the slices whole on the hot grill with garlic, then cut them into pieces and cooked each piece briefly.
This was the highlight of the meal. It was so tender that it practically melted.
Pork belly and kimchi
We also grilled a plate of pork belly (samgyeopsal), scored across the top, next to cabbage kimchi and seasoned bean sprouts on the same grill, so the vegetables cooked in the pork fat. We ate it wrapped in lettuce.
The self-service bar
Side dishes, lettuce and dipping sauces come from a self-service bar at the side of the room, and DiningCode also tags the restaurant as having a self-service bar and a large room for groups.
Tips
- What to order: of the two things we had, the hanwoo kkotdeungsim was the one we liked best. We did not try the other cuts. Pork is much cheaper if you are feeding a group.
- Free extra: when we went in June 2026, a poster by the entrance said that if you posted a photo of the meat with their hashtags on social media, you got a soft drink, fried rice or doenjang stew, once per table. Check whether it is still running.
- Hours: DiningCode lists 11 a.m. to 12:40 a.m., every day.
- Reading the board: 한우 is Korean beef, 한돈 is Korean pork, and the small numbers after each cut are the weight and the price per 100 g. The thin-sliced pork belly (대패삼겹) is marked as Chilean pork; the other pork cuts are Korean.
Back for the rib-eye
The hanwoo rib-eye is what we would go back for, and the board has plenty of other cuts we have not tried yet. My rating is 4.6 out of 5.
More places we have eaten in Songpa and Gangdong:
- Jinseong Hanu Gopchang, beef gopchang in Bangi-dong
- Iga-ne, lamb ribs and skewers