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HomeKorean Foodkorean food / seoul / Special part of pork - 1120

korean food / seoul / Special part of pork – 1120

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!

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Today we are deeper in pork

We want to open up a diverse world of food.

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The jewel-like parts hidden deep within

It appears at the tip of a more sophisticated and sharp knife.

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A precious part that comes out very little from even a single pig

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It is a “special part of pork” that will awaken your delicate sense of taste.

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Now it's time to let the flowers bloom with the red charcoal fire

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As the bright red meat meets the hot grill, it begins to take on a more attractive appearance.

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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.

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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.”


<What is the exact location of the special part of pork? >

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Pork is divided into 7 parts, and from those 7 parts

The delicately divided areas are special parts

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In the area of pork belly, it can be differentiated into back ribs, pork ribs, pollack ribs, pork belly, and seagull meat

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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.

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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 parts”


<특별해서 더 맛있는 돼지고기 특수부위>

1. Seagull meat

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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

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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

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Flesh attached to the front leg and nape

A small part hidden in the border between neck and shoulder

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The fat that spreads evenly between the neck muscles is excellent

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Dense marbling that looks like it's snowed

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There are various nicknames for hangjeongsal, such as doncha-dol, edge-sac, ansal, and chimasal.

3. Gavrisal

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Located on the border between sirloin and neck

A small portion of lean meat between the thick layers of fat above the sirloin

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Each pig only produces as much as the palm of a hand

4. Back meat

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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

Go to store information â–¶

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With the owner who silently grills meat at the same place

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Tender pork belly conveyed with its sincerity

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Roasting service for all tables

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Pork skirt with a dense layer of fat that exudes a light and mild flavor

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If you meet soy sauce soup and red bean paste

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A skirt that removes flatness and achieves the best balance

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Delicious rice made with various ingredients in a miso base

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The sweetness of green onions, which contains plenty of it, is excellent

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A taste that comes back to mind once you eat it

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A mouthwatering meal that makes you feel hungry

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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

Go to store information â–¶

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The juiciness and flavor of thick skewers


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Odol ribs with a chewy shell and a delicious chewy flavor

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A place where you can enjoy the true taste of special parts of pork

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A yakiniku restaurant located next to an apartment complex instead of a food alley

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The mecca of the pig special parts world that has gained word of mouth among special parts enthusiasts

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This restaurant's signature menu! Squid (back neck)

Squid: Back neck that is attached close to the head


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The part where only about 300 to 600 grams comes out of a single animal

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The combination of red meat and firm fat

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Firm fat with a pleasant texture

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A balanced combination of lean meat and fat

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It's a strange feeling, like a slightly hardened mochi

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Great skewers with just salt without the need for side dishes such as shallots!

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A secret unique to this house!

To the skittle that comes from Majang-dong every day


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Cut all kinds of fruits into a meat paste containing lactic acid bacteria

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Chicken skewers lightly sprinkled with fermented sauce!

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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 galbi”

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Add soy sauce seasoning to the trimmed odol ribs

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If you sizzle on bamboo charcoal

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Odol ribs with a fun texture are ready!



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Odol ribs with a popping texture!



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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 skin”

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Like any other house, I thought it would be a machine-cut pork skin, and baked it without thinking.

It's like… miracle

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Pork skin that has been boiled and aged for 3 to 4 days in a secret sauce

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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

Go to store information â–¶

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People have been visiting for a long time

The hustle and bustle of Jongno Seagull Alley

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Whole seagull meat prepared by myself every day

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A fun place to grill and eat gravy

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Use a water-cooled grill that was once very popular!

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A water-cooled dish where meat is grilled with that heat when the water inside the grill boils

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A water-cooled fire plate that maintains a constant temperature and does not emit smoke

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It doesn't come out sliced, just whole seagull meat!

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A moist point full of juice baked in a can

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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

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This is a place where fat and film are carefully removed to create a clean and clean flavor

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To soy sauce flavored with spicy pepper

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Dissolve the mustard to add a tangy flavor

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If you squeeze lemons one by one by hand and then mature them

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Lemon sauce that goes great with seagull meat is ready!

<맛있게 먹는 법>


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1. Cook the meat properly so that it doesn't lose its moisture.

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2. Dip the meat in lemon sauce for 3 seconds.

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3. Dip wild sesame powder and soybean powder.

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4. Dip it again in lemon sauce and eat it with onions and green onions.

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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!



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The meat wrapped in fresh kimchi is a surprise thumbs up!



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From the cool to the sharp kimchi soup that comes out as cold

Han Joo-pyeong: The revolution of seagulls


 
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