Massive Pork Bone Tower at Cheongnyeon Gamjatang Gangnam Branch Review

Hey guys! It is finally mid-May in Seoul, and while the roses are blooming outside, I found myself craving something seriously hearty. You have probably seen that insane meat tower all over social media, and I finally went to see if it lives up to the hype. Before you get too excited, let me give you a fair warning: if you are sensitive to noise or hate crowded spaces, this might not be your vibe during peak dinner hours. It gets incredibly loud with the Gangnam corporate crowd, making it hard to even hear your own thoughts.

Essential logistics for your Cheongnyeon Gamjatang visit

The storefront is hard to miss with its bright signage and a big banner showing off their signature dishes right at the entrance. It feels welcoming and professional from the moment you walk up, though the entrance can get a bit congested with people waiting for their names to be called.

Finding a place to park in Gangnam is usually a nightmare, but this place actually offers two hours of free parking in the building. It is located just a short walk from Gangnam Station Exit 4, tucked slightly away from the loudest part of the main street. Just a quick local tip: in Korea, you usually pay at the counter on your way out, and I used my TravelLog card here without any issues.

A massive space for the Gangnam corporate crowd

The restaurant spans two floors and can fit up to 80 people, so it is a top-tier choice for big group dinners. The interior feels fresh and clean with a mix of white and wood tones, which is a nice change from the typical cramped soup spots you might find elsewhere. However, looking at the layout, the seating is quite tight—expect to bump elbows with the person behind you if you're sitting in the middle rows.

I really appreciated how organized the dining hall and open kitchen area looked. Everything seems very hygienic, and the staff moves quickly to keep the tables turning. You can see the hustle and bustle of the kitchen, which adds to that "busy Seoul" energy, though it does contribute to the overall heat in the room when all the pots are boiling.

The "Meat Tower" reality check: Is it too much?

Before the food arrives, you can check out the digital menu boards that show the different sizes. We went with the 'Small' size, which costs 35,000 KRW. Let me be honest: calling this 'Small' is a total scam—in a good way for your wallet, but bad for your stomach. It is massive and honestly impossible for two average people to finish comfortably.

Navigating the massive pork bone tower

When the pot finally hits the table, it is actually a bit intimidating. Can you smell the spicy, nutty aroma of the perilla seeds from this shot? The pork back ribs are stacked so high that the server has to help you move some pieces to a side plate just so the broth can boil properly. While the visual is 10/10, the "failure" here is the practicality—it’s quite messy to eat, and you will definitely get soup splashes on your clothes if you aren't wearing the provided aprons.

Looking at it from the side, you can see just how much meat is packed onto those bones. The ribs are well-marbled and have been simmered until they are incredibly tender. One minor downside I noticed was that some of the bones at the very top of the tower were a bit dry since they weren't submerged in the broth initially, so make sure to dunk them back in once there's room.

Adding ramen for the perfect broth

Once you've cleared some of the meat, you get to the individual servings. The broth is deep and savory without being overly salty. It comes with traditional radish and cabbage kimchi on the side. The kimchi here is quite sharp and fermented, which is essential to cut through the richness of the pork fat.

The top-down view shows off the vibrant green onions and the dried radish greens (siraegi). These greens are the soul of the dish, soaking up all that spicy soup. Just watch out for the steam—it’s easy to burn your tongue because that stone-ware pot retains heat for a literal eternity.

You cannot leave without adding ramen noodles. Just look at this texture! The noodles tangle up with the radish greens and the thick broth, creating a whole new dish. By this point, the broth has reduced and become quite salty, so you might want to ask the staff for a "yuksu" (broth) refill before dropping the noodles in.

The grand finale with cheese fried rice

Even if you are uncomfortably full, you have to order the cheese fried rice. They take the remaining broth and stir-fry it with rice, then cover the whole thing in a thick layer of snow-like mozzarella cheese. It is a visual feast that smells incredible as the cheese melts down into the spicy rice base.

The best part is when you lift a spoonful and see that perfect cheese pull. The bottom of the rice gets crispy like a cracker, while the top is soft and gooey. My only gripe? The cheese is so heavy that after a few bites, it starts to feel a bit greasy. It's definitely a "share with everyone" kind of dish rather than something you'd want to tackle alone.