This is the third spot
in my Seoul yajang BBQ series
About Paran Jibung(Blue Roof) Stone BBQ
& Itaewon Silbi Disco (Yajang)
Itaewon has no shortage of restaurants,
but finding a proper outdoor BBQ setup
here — one with grilled pork, soju,
and a genuine street bar feel
is less straightforward than you’d think.
This place gets it right.
Itaewon Outdoor BBQ Information
These are technically two separate venues
sharing one building floor.
Paran Jibung Stone BBQ occupies the BBQ side;
Itaewon Silbi Disco is a retro-style Korean pub.
Both sit on the 2nd and 3rd floors
of a cultural complex called Itaewon Process,
and — crucially — they share
the same outdoor yajang terrace
and allow cross-ordering between menus.
For practical purposes, treat them as one place.
📍 2F–3F, 40 Usadan-ro, Yongsan-gu, Seoul
🚶 3-minute walk from Itaewon Station Exit3(Line 6)
⏰ Tue–Thu & Sun: 16:00–24:00 /
Fri–Sat: 16:00–02:00
🗺️ Reservations via Catchtable · Instagram
I visited on a cool May evening
ideal yajang weather. ,
Arriving at 7 PM without a reservation,
there was one outdoor table left.
The indoor space has a lounge feel
with background music,
but when the weather cooperates,
the terrace is the obvious choice.
Menu-Two Concepts, One Table
Itaewon Silbi Disco is the pub side
seasonal seafood like sashimi and squid,
plus Korean street food classics
like jjagechi and fried dried filefish.
It’s even appeared in advertisements,
which gives you a sense of
how well-known it’s become locally.
Paran Jibung Stone BBQ
handles the BBQ (Pork, chicken, and so on)
pork grilled on a hot stone plate with kimchi.
Since the menus are interchangeable,
you can start with BBQ and order
pub dishes alongside
or in any order you like.
What I Ordered
- Pork neck (for 2)
- Rolled omelet (pojcha style)
- Kimchi stew with rice
Stone- BBQ Pork Neck
— 34,000 KRW / 400g
The table arrives already set with green onion kimchi,
napa kimchi, vegetables, and shredded scallions
alongside the stone plate.
You grill the pork and kimchi together directly on the stone.
Green onion kimchi has a strong,
pungent bite —
it’s the kind of thing Koreans call soul food.
It’s become increasingly popular
with international visitors too,
but if you’re not used to spicy food,
the intensity might catch you off guard.
The shishito peppers on the side are completely mild.
Just to be clear:
the wrinkled green peppers are safe.
Cheongyang chili peppers look similar and are not
— but these aren’t those.
The honest answer about why
the food tastes so good here is
the setting itself:
cool evening air, the sound of pork sizzling on stone,
people at the surrounding tables unwinding after work.
Side dishes are refillable from a self-service bar.
Rolled Omelet — 13,000 KRW
At a regular Korean restaurant,
a rolled omelet tends to be mild
finely chopped vegetables folded into egg.
At Korean drinking spots,
the version is more indulgent:
stuffed with cheese or ham,
finished with ketchup on top.
This one is the drinking-spot version.
It’s decent and oddly hard to stop eating,
but it’s also something you can find
at most Korean pojangmacha.
If you’re choosing between menu items
and want something more specific to this place,
the yukjeon (beef pancake) or minari jeon are better calls.
Kimchi Stew with Rice
— 11,000 KRW
The move after a few rounds of soju.
The version here sits on the milder end of kimchi stew
approachable for most visitors
who find Korean kimchi flavors intense.
Stir your rice directly into the stew,
and if you want more punch,
add some of the green onion kimchi from the side dish bar.
Jjagechi — 9,500 KRW
(Ordered on a previous visit
— from the Silbi Disco menu)
If you sit down at a Korean pojangmacha
and don’t know where to start,
this is your entry point into Korean street noodle culture.
A quick reference:
- Jjapagetti:
black bean instant noodles, the original - Jjapaguri:
Jjapagetti mixed with Neoguri ramen
(the dish from Parasite) - Jjagechi:
Jjapagetti topped with
a fried egg and melted cheese
Jjagechi is rich and over-the-top in the best way.
It’s not refined food
it’s the kind of thing that makes
no nutritional sense and tastes exactly right.
Don’t skip it.
Atmosphere – Indoor vs. Outdoor
The two spaces feel entirely different.
Inside, it runs like a lounge bar
whiskey bottles displayed behind the counter,
music in the background,
a noticeably curated atmosphere.
Outside on the yajang terrace,
the energy is looser and louder.
More people, more noise,
more of that specific Korean outdoor dining feeling
where everyone seems to be
at a slightly different stage of the evening.
In summer heat or winter cold,
the indoor seats make sense.
In mild weather,
there’s no real contest — the terrace is the point.
Final Review
The best thing about this setup
is the shared menu system.
You’re at a BBQ restaurant
with access to pub dishes.
You’re at a pub with access to a stone grill.
That sounds simple,
but most places force you
to choose one or the other
here you can do both without moving.
The same building also has a wine bar
with an outdoor terrace
and Ecobox Coffee on the first floor,
so if you want to continue the evening
without relocating,
you don’t have to.
To be straight about the meat:
the quality itself isn’t exceptional.
If pork quality is your priority,
Geumdwaeji Sikdang or
Kim Suksung are better options.
But if what you’re after is the
outdoor BBQ experience
real yajang atmosphere,
street food alongside grilled pork,
a lively Itaewon crowd
this place delivers that better than
almost anywhere else in the neighborhood.
Want to see more yajang spots across Seoul?
Check out the full series
1) DALMAJI PLAZA BBQ
https://koreaandbeyond.com/dalmaji-plaza-bbq-euljiro-yajang/
2) TAETAE BBQ SINDANG
https://koreaandbeyond.com/sindang-outdoor-bbq/