Gather all carnivores: Amid summery salads and the health fad of green juices, one restaurant in the trending Gyeongnidan district is unabashedly exploring the world of quality red meat.

From German sausages to Spanish jamon and homemade American bacon, available at the newly opened John Cook Deli Meats Gyeongnidan branch is a plethora of assorted meats, cooked in a variety of styles from all over the world. 

“Our idea was to provide authentic meats from many countries in one spot,” said Lee Chorog, the restaurant’s brand marketing manager. “That way, people can enjoy different flavors and types of meat without having to travel far.”

A number of the meats served are grilled directly on fire in the huge furnace -- a genuine wood fire grill sans gas or electricity -- that stands in the entryway of the cozy eatery.

The smoky scent emanating from the grill, the handmade wooden tables and the soft yellow lighting make for a rustic and friendly atmosphere, ideal for casual dinner parties. 

The space also doubles as a deli, allowing customers to purchase meats they want to enjoy at home.

The lunch and dinner menus diverge slightly, with the former focusing on quick bites like sandwiches and hot dogs, and the latter on more hearty meat dishes including barbecue ribs, sausages and pork belly.

One signature dinner dish is the Texas BBQ Spare Rib, which features thick slabs of soft, juicy meat that slide right off the bone. Served with ratatouille, toasted potatoes, coleslaw and a peppery Texan barbecue sauce, the dish has a robust Western oomph to it, bound to kick off the dullest of parties.

Another staple dinner menu is the Bayern Haxen, or matured pork leg that has been oven-cooked in a Southern German style for a crispy outer layer and a moist, lean inside. Accompanied with sauerkraut, grilled ratatouille and whole-grain mustard, the Haxen makes for a slightly different but rich meat experience.

For those dropping by for lunch or brunch, the classic B.L.T. sandwich provides a simple but solid meal that perfects the basics.

Stacked between two slices of sourdough bread are a generous layer of country bacon, romaine lettuce, fresh tomato and a creamy, homemade aioli sauce that brings the different textures together.

“We make our own bacon,” Lee explained. “We soak the meat in salt and let it ripen for 72 hours.”

Sure enough, the bacon is at once crispy and much meatier than your average store-bought strips. Additionally, a side of jamon rucola salad with lemon, grana padano cheese, balsamic cream and extra-virgin olive oil is highly recommended.

Available for dessert are carrot cake and grilled fruit ice cream, which features two scoops of vanilla ice cream with fried pineapples or other seasonal fruit. 

By Rumy Doo (bigbird@heraldcorp.com)


John Cook Deli Meats Gyeongnidan

7, Hoenamu-ro 26-gil, Yongsan-gu, Seoul, Korea

(02) 796-8050

Open from 10 a.m. to 10 p.m. all week

Parking not available

The Texas BBQ Spare Rib is priced at 42,000 won; the Bayern Haxen, at 45,000 won; the B.L.T. sandwich, at 9,000 won; the jamon rucola salad, at 8,500 won; and the grilled fruit ice cream, at 4,500 won.