A “demand food party†that awakens your sleeping food DNA
The meat lying on the grill
Today's menu brings out a variety of flavors from a single pig!
Today we are deeper in pork
We want to open up a diverse world of food.
The jewel-like parts hidden deep within
It appears at the tip of a more sophisticated and sharp knife.
A precious part that comes out very little from even a single pig
It is a “special part of pork†that will awaken your delicate sense of taste.
Now it's time to let the flowers bloom with the red charcoal fire
As the bright red meat meets the hot grill, it begins to take on a more attractive appearance.
Thick fat, crunchy texture, and light lean meat with an irresistible savory flavor
The juiciness, which is full of meat, stimulates every corner of the mouth and opens the door to a richer flavor.
Familiar yet unfamiliar, familiar yet new, unfolding in the deepest place of pork
A more fascinating and new world of gastronomy
Today's menu is “pork special part.â€
<What is the exact location of the special part of pork? >
Pork is divided into 7 parts, and from those 7 parts
The delicately divided areas are special parts
In the area of pork belly, it can be differentiated into back ribs, pork ribs, pollack ribs, pork belly, and seagull meat
If you divide foreleg fat again, it can be divided into foreleg fat, flatfoot fat, front leg fat, spatula fat, fan fat, and turnip fat.
The meat on the head is also divided into fat under the ears, and the back of the nose.
These delicately divided areas are “special partsâ€
<특별해서 ë” ë§›ìžˆëŠ” ë¼ì§€ê³ 기 특수부위>
1. Seagull meat
Seagull meat is the muscle between the diaphragm and liver of a pig
It is characterized by the bitter aroma that comes from the liver
Seagull meat is a hard-to-trim area that often needs to be trimmed, and even smells bad if it is improperly trimmed
2. Hangzunkal
Flesh attached to the front leg and nape
A small part hidden in the border between neck and shoulder
The fat that spreads evenly between the neck muscles is excellent
Dense marbling that looks like it's snowed
There are various nicknames for hangjeongsal, such as doncha-dol, edge-sac, ansal, and chimasal.
3. Gavrisal
Located on the border between sirloin and neck
A small portion of lean meat between the thick layers of fat above the sirloin
Each pig only produces as much as the palm of a hand
4. Back meat
Back meat derived from meat taken backwards other than the official root
The three special parts of the musketeer are more special than seagulls, porcupines, and gavrisals
You can enjoy it at a reasonable price.
Selected by the Ongoing Demand Gourmet
Here are some “pork specialty†restaurants you should go to before closing the door.
The first dining room
An intermediate flavor between seagull meat and hangjeong meat?
'Original Charcoal-grilled Salt' in Gwangjin-gu, Seoul
With the owner who silently grills meat at the same place
Tender pork belly conveyed with its sincerity
Roasting service for all tables
Pork skirt with a dense layer of fat that exudes a light and mild flavor
If you meet soy sauce soup and red bean paste
A skirt that removes flatness and achieves the best balance
Delicious rice made with various ingredients in a miso base
The sweetness of green onions, which contains plenty of it, is excellent
A taste that comes back to mind once you eat it
A mouthwatering meal that makes you feel hungry
Clean finish with a savory yet sharp appeal
Han Joo-pyeong: (Grounded) The taste of an adult pig!
Second dining room
A place where you can enjoy skewers and pork ribs
'Odol' in Yeongdeungpo-gu, Seoul
The juiciness and flavor of thick skewers
Odol ribs with a chewy shell and a delicious chewy flavor
A place where you can enjoy the true taste of special parts of pork
A yakiniku restaurant located next to an apartment complex instead of a food alley
The mecca of the pig special parts world that has gained word of mouth among special parts enthusiasts
This restaurant's signature menu! Squid (back neck)
Squid: Back neck that is attached close to the head
The part where only about 300 to 600 grams comes out of a single animal
The combination of red meat and firm fat
Firm fat with a pleasant texture
A balanced combination of lean meat and fat
It's a strange feeling, like a slightly hardened mochi
Great skewers with just salt without the need for side dishes such as shallots!
A secret unique to this house!
To the skittle that comes from Majang-dong every day
Cut all kinds of fruits into a meat paste containing lactic acid bacteria
Chicken skewers lightly sprinkled with fermented sauce!
Inspired by starch syrup used as meat tenderizer in Korean beef houses in the past
Upgrade to this family's own daycare system
Another signature dish of this restaurant, “Odol galbiâ€
Add soy sauce seasoning to the trimmed odol ribs
If you sizzle on bamboo charcoal
Odol ribs with a fun texture are ready!
Odol ribs with a popping texture!
Odol ribs are the part where only a very small amount (100 g to 150 g) comes out of a single pig
Another dish at this restaurant is “pork skinâ€
Like any other house, I thought it would be a machine-cut pork skin, and baked it without thinking.
It's like… miracle
Pork skin that has been boiled and aged for 3 to 4 days in a secret sauce
Pork skin needs to be aged for 4 days to get the perfect flavor!
Han Joo-pyeong: A more delicious meat flavor with a vibrant atmosphere
The third dining room
A house that settled the Seagull Alley in Jongno
'Red Seagull Meat' in Jongno-gu, Seoul
People have been visiting for a long time
The hustle and bustle of Jongno Seagull Alley
Whole seagull meat prepared by myself every day
A fun place to grill and eat gravy
Use a water-cooled grill that was once very popular!
A water-cooled dish where meat is grilled with that heat when the water inside the grill boils
A water-cooled fire plate that maintains a constant temperature and does not emit smoke
It doesn't come out sliced, just whole seagull meat!
A moist point full of juice baked in a can
Not only the method of grilling, but also the preparation of the meat is an important factor in taste!
Seagull meat that the boss cleans himself every day for 2 to 3 hours
This is a place where fat and film are carefully removed to create a clean and clean flavor
To soy sauce flavored with spicy pepper
Dissolve the mustard to add a tangy flavor
If you squeeze lemons one by one by hand and then mature them
Lemon sauce that goes great with seagull meat is ready!
<맛있게 먹는 법>
1. Cook the meat properly so that it doesn't lose its moisture.
2. Dip the meat in lemon sauce for 3 seconds.
3. Dip wild sesame powder and soybean powder.
4. Dip it again in lemon sauce and eat it with onions and green onions.
The point of this house
Fresh kimchi is a side dish that makes the most of the flavor of the meat soaked by the owner, a male owner from Jindo!
The meat wrapped in fresh kimchi is a surprise thumbs up!
From the cool to the sharp kimchi soup that comes out as cold
Han Joo-pyeong: The revolution of seagulls