âPorkâ can be easily found in our everyday lives thanks to its affordable price. It is one of the foods that appear as a staple menu for dinners and dinners out. Pork is broadly divided into ribs, sirloin, tenderloin, ribs, forelegs, neck, and back legs. Each part of the pork has a different texture and flavor, and is also reborn in a new form according to condiments and recipes. Starting with pork ribs with a sweet and spicy sauce that brings out the rich flavor, pig's feet, which are fun to choose and eat from a variety of menu combinations, to grilled pork ribs that are subtly infused with the scent of straw fire! Familiarity that will last for 100 years! Here are 5 of the best pork restaurants in the country.
1. 'Dongbong' in Baekan-dong, Daegu, with a secret sauce that adds umami
Dongbong is a large yakiniku restaurant located at the foot of Mount Palgong. Meat is supplied at intervals of 2 days from designated suppliers to maintain the best freshness. The signature menu is âHandon seasoned pork ribs,â made by marinating handon pork ribs and raw shoulder meat in a special soy sauce sauce for 2 days. Just looking at the spareribs that are often turned over on a charcoal grill so that the sauce doesn't burn is mouthwatering just to look at them. Ribs have a sweet and spicy flavor and tender texture because the seasoning is deeply soaked between the sheaths. Wrapped vegetables made from homegrown vegetables, such as lettuce, sesame leaves, and Chinese cabbage, are offered as unlimited refills to add a hearty touch to the meal.
â²Location: 995, Palgong-ro, Dong-gu, Daegu
â²Opening hours: 11:30 â 22:00 every day
â²Price: Seasoned pork ribs 10,000 won for handon, freshly grilled Korean beef 25,000 won
â²Testimonial (shikigin ramen, shin ramen): I ordered pork ribs, but the thickness wasn't a joke. Hehe, it's perfect in the mouth, but it's so soft that it just melts when you chew it a few times! A lot of vegetables are also served as side dishes, and since we ate them together, we ate more than usual. It's delicious even if you leave some meat and eat it with cold noodles~~
2. 'Duam Restaurant' in Sachang-ri, Muan, fascinated by the mellow scent of straw fire
Image source: dooam_food84 on Instagram
Image source: lahamkitchen's Instagram
âDuam Restaurantâ welcomes you with a nostalgic atmosphere as if you were visiting an old country house. It is a place where you can enjoy grilling pork using rice straw that is over 3 years old. The signature menu, âStraw Fire Roast,â is served to customers by grilling thinly sliced pork belly on a straw fire that is raised close to 1,000 degrees Celsius. The meat was cooked in a quick time of about 40 seconds to capture the moist juice. Samgyeopsal, which is lightly coated with oil, has a savory, straw fire flavor that enhances the taste buds. We recommend that you first enjoy the rich aroma of fire without any condiments, and then eat it with various side dishes such as kimchi, chikujang, lettuce, and red pepper. In particular, the method of putting onion, kimchi, and shirasu crab on pork belly and eating it in samha-style is the most popular method.
â²Location: 52, Woomyeong-gil, Mongtan-myeon, Muan-gun, Jeollanam-do
â²Opening hours: 11:00 â 20:00 every day, closed on the first and third Thursdays
â²Price: Straw fire grill 14,000 won, duck soup 50,000 won
â²Testimonial (Shikigin Yu Kung E): Once the meat was cooked, there was no smell on the clothes. It came out one serving at a time, but the grilled one came out right after eating, so I was able to eat it even more delicious. The flavor was definitely good when grilled over a straw fire, and the meat crab that came with it was so delicious that I ordered the crab bibimbap right away and ate it together. hehe
3. Enjoy a variety of choices in Wonju Step-dong 'Kudan'
âKudsan-aeâ uses local specialties and offers a variety of dishes, from meal menus to snacks that are great for a drink. When you walk inside through the entrance lined with Jang Dokdae, the interior, which makes use of the clean atmosphere with wooden furniture, stands out. The signature menu is âoctopus platter bosam,â which adds richness by adding one main dish (pig's foot, redfish sashimi, and smoked duck) to the bosam and octopus sashimi. The visual showing a variety of side dishes, such as octopus horong, soba rice crackers, cold dishes, bean sprouts sauce, and bosam kimchi, on a self-made plate makes for a certification shot. A lamp is placed under the plate to keep the bosam hot throughout the meal. It's fun to eat chewy octopus and tender bosam in combination with various side dishes.
â²Location: 25-5 Geumbul 4-gil, Wonju, Gangwon
â²Opening hours: 11:00 â 22:30 every day, 7 days a week
â²Price: Assorted octopus bosam 78,000 won, kudzu bosam (large) 45,000 won
â²Testimonial (Are you eating rice cake?): The moment the assorted bosam comes out, your mouth is so full of things that it really opens. The octopus was cooked very well without feeling tough, and the quality of the bossam is no joke. After eating bosam for a while, I ordered kudzu bibimbap cold noodles and ate them together, but the magical flavor is constantly coming in! If you order the assorted bosam before 4 o'clock, noodles are included, but next time you should go early and try it!
4. Enjoy a variety of seagull meat, 'Songdo Seagull Main Store' in Ognyeon-dong, Incheon
âSongdo Seagull Main Storeâ started as a small shop in 1988 and has now grown into a place where 1 million people visit each year. They specialize in seagull meat that can only be obtained in small amounts of about 300 to 500 grams from a single pig. There are three types available, from âtraditional seagullsâ seasoned with know-how handed down over 30 years to âplump seagullsâ that make use of the natural flavor and flavor of the meat, and âgarlic seagullsâ coated with a rich yet fragrant garlic flavor, so you can choose and enjoy them according to your taste. Seagull meat cooked quickly on a copper plate with high thermal conductivity harmoniously combines the subtle aroma of fire with its light flavor. Along with meat, âmakguksu,â which is made from pure soba noodles with a soba content of 70% or more, is also a favorite.
â²Location: 25, Neungheodae-ro 151beon-gil, Yeonsu-gu, Incheon
â²Opening hours: 11:30 â 22:00 every day
â²Price: 14,000 won for traditional seagulls, 16,000 won for raw seagulls
â²Testimonial (Efic): The store is clean and spacious, so it's a great place to go for a dinner party or a meal. This is the first place that sells seagull meat in such a variety of ways, but I ate it according to the tradition that it is best eaten. The staff took turns roasting the meat, so I was able to eat it comfortably. The seasoning wasn't irritating, but it stuck to my mouth.
5. âYangjimal Hwaro-yakiâ in Hongcheon-eup, Hongcheon-eup, Hongcheon
Image source: kyungjoo87 on Instagram
Image source: hyunsang.c's Instagram
âBroiled brisketâ was the first place in Hongcheon that sold a grilled chicken menu. The wooden building designed by the boss himself and the plants scattered all over the place create a stylish feeling. The signature menu is âGochujang samgyeopsal braised in a sauce made with 15 kinds of natural ingredients such as honey, miso paste, and apples.â Samgyeopsal, which has been aged for 24 hours with sauce, is grilled over oak charcoal to add a subtle charcoal flavor. The combination of savory pork belly and sweet and spicy condiments provides an addictive flavor. The sauce doesn't contain chemical seasonings, so it's not sticky and has an excellent clean aftertaste. After a meal, hot buckwheat coffee brewed with buckwheat water is good for the palate.
â²Location: 17-4, Yangjimal-gil, Hongcheon-eup, Hongcheon-gun, Gangwon-do
â²Business hours: Weekdays 11:00 â 20:30, weekends 10:00 â 20:30
â²Price: Broiled pork belly with gochujang 14,000 won, grilled Deok-gyeopsal 25,000 won
â²Testimonial (Shikigami Junbly Love): I heard that if you go to Hongcheon, you must try it, but if you don't, you'll regret it. The gochujang samgyeopsal seasoning is just delicious, not lacking or excessive! The heat is also low, so the meat cooks quickly. I liked deok so much that I added it and ate it, but it was cooked over charcoal, so it was even more delicious than usual!
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