It was a cold and rainy evening in Seoul and I was craving for some BBQ. Right next to Four Points Sheraton Seoul Station is a nice Mongolian lamb BBQ restaurant.
Jin 1926 is a Jeju-based lamb specialty store that opened in 1926 with branches all across the country. They serve the Japanese-influenced Genghis Khan style (aka ジンギスカン Jingisukan in Japanese) lamb grill.
The interior has some table grills and a 10-seater bar counter where you can enjoy the grilled lamb as well. I would recommend the bar counter for the best experience.
Lamb was not a popular choice amongst most Koreans, so you don’t get this meat choice in most KBBQ. But lamb is a really good meat – it has many essential amino acids and vitamin; healthy with unsaturated fatty acids; recommended for stamina and beauty! No kidding, lamb is regarded to help slow aging.
My set menu came with Australian Prime 양갈비 Lamb Ribs and 양등심 Lamb Loin. I wanted to add some 프렌치랙 French lamb chops, but they refused to take the order as the minimum order for a la carte is for two portions, and they felt that I already had enough meat for tonight. Ye of little faith!
And don’t expect the same experience you are getting in KBBQ in this lamb specialty store. Unlike the usual KBBQ, a meal here would not be surrounded with lots of banchan (Korean side dishes or appetisers); only a couple of side dishes that complement the lamb well.
“Genghis Khan” refers to the Mongolian mutton or lamb bbq using a helmet-like cast iron grill. Legend has it that Genghis’ calvary was so efficient because they could bring along their food store and cook as and where they were, thus eliminating a long supply line in a war campaign. Because of the nomadic nature of the calvary, they mainly depended on sheep and lambs for meat which travelled with them. Cooking was grilling on their helmets – hence Mongolian BBQ was born.
The first cut was the lamb ribs. Lamb ribs are a rich, fatty, and flavorful cut derived from the lower part of the lamb’s breast or belly. They are generally more affordable than lamb racks, but definitely not lacking in flavour or texture.
Due to their high fat content, lamb ribs are best cooked “low and slow” to tenderise the meat and render the fat, followed by a high-heat finish to create a crispy exterior. And the best condiment was simply salt flakes. The chopped jalapeño was good too.
Lamb loin is a highly prized, tender, and lean cut of meat taken from the saddle (back) of the lamb, situated between the ribs and the leg. Known for its mild, rich flavour and succulent texture, it offers a rich, mild, and distinctly non-gamey taste.
Lamb loin is best suited for quick, high-heat cooking methods that allow the interior to remain pink and juicy. And you don’t need anything to enjoy a well-grilled piece of loin, except maybe a dip in the salt.
The lamb was complimented with grilled trumpet mushrooms, leeks, eggplant and cherry tomatoes that benefited from the runoffs on the grill of those delicious lab fats.
Absolutely delicious lamb bbq. Perfectly cooked, melt in your mouth with fantastic sides. Great atmosphere and the grilling at the bar seating added a great vibe if you are travelling alone. None of the staff spoke English, but they have an English and Chinese menu. Reservation required, I was lucky that I got a place because it was a slow evening. It was usually packed when I walked past the restaurant.
Jin 1926 Prime Genghis Khan Lamb Specialty Store
羊珍朋 프라임 징기스칸 양고기 전문점
Room 101, 1st floor, 366 Hangang-daero, Yongsan-gu, Seoul (Behind the first floor building of Twin City Namsan)
서울특별시 용산구 한강대로 366 트윈시티 남산 1층 건물 뒤편
(Reservations)
Visited Aug 2025
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