Knight In search of Diner Road
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For me, pork ribs are a memorable food. When I was a kid who didn't have enough time, every time I went out to eat a couple of times a year, the place I went to was a pork rib shop near my house. When a well-seasoned pork rib was placed on a hot plate, it gave off a tremendous smell along with the sound of âchipping.â Then I would become a muck and wait patiently for the meat to cook quickly. After an eternity, my father cut the ripe meat into bite-size pieces and wrapped them in lettuce. Then they threw the wrap so that the little cheek popped out.
I really liked the sweet and salty flavor of the pork ribs. Even though I don't usually eat rice, I emptied all the air from the rib house. So I was always careful to notice that when my father came home after work, he would say, âLet's eat out today.â
This charcoal-grilled pork rib is a must-have menu while making knight's restaurant road. It's a food that everyone likes and is easy to find, but it's almost impossible for a taxi driver whose life is time to choose pork ribs as a lunch menu. There is a restaurant that made a big hit by serving the charcoal-grilled pork ribs as a side dish with white rice as a side dish of âgrilled instead.â This is a knight restaurant in Seongbuk-dong.
On a sunny weekend afternoon, I headed to the entrance of Hansung University. You can see couples who chose Seongbuk-dong as a date course, and white-haired elderly people who appear to be residents. Don't miss the 'Seongbuk-dong Pigeon'. Relaxed faces, relaxed, warm scenery. Seongbuk-dong, which is Seoul but not like Seoul, is a 'town that looks like spring'.
Just a short distance from the subway entrance, I wonder how many minutes it took to ride on a small green town bus that looked like a van. At the place named âSsangdari,â there was a knight restaurant we were looking for today.
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â Ssangdari pork belly is located on the way up Seongbuk-dong. There are still nostalgic signs.
â A signboard we've been together for a long time. The outer wall is scheduled to be demolished, and unfortunately it will soon disappear into history.
â Clean exterior and interior through remodeling
We have a large parking lot so you can enjoy your meal comfortably.
It's past lunchtime, but a lot of people are eating.
| A view of sitting comfortably and having a meal
4. âBusy, Busyâ 11 employees are busy all day long.
| Ssangdari pork ribs bag's menu
The original name of this place was Ssangdari Knight Restaurant. When I first started the store, it was so remote that it was hard to find a place without a taxi or bus driver. So I started at a small knight restaurant with 4 tables of 9 square meters. And there was another hidden real trigger.
âOriginally, the first person to open this store was a man in his early 30s. The meat grilled in a wood-fired oven went viral and was very popular among taxi drivers. However, this owner got into gambling and started gambling in one corner of the store. The store was completely put on the back burner, and it became more and more difficult to do business, and I later borrowed money from my mother. Then, when I couldn't pay it back, I ended up giving this store to my mother. My mother was a beginner who had never done business before, but she got it because she thought she should get it too.â
After taking over the store, they desperately rebuilt it to eat and live. The meat was marinated every day, and even in the hot summer, the meat was grilled without a break in front of a hot charcoal grill. Thanks to the taste of my mother, who was good at cooking, the restaurant was busy every day. There were not only taxi drivers who spread word of mouth, but also local people and customers who came from afar after hearing rumors. Along with the nearby Seongbuk-dong pork ribs restaurant, Ssangdari pork ribs became a mecca for the knight restaurant that made âSeongbuk-dong-style pork ribs.â
At first, it was a single dish with pork ribs, but they gradually added other menus such as Budae Jjigae and octopus rice bowl to suit the tastes of the customers. However, if there's one thing that hasn't changed, it's that they stick to the method of grilling pork ribs over a briquette fire.
â The meat is constantly being grilled near the entrance.
| Fighting against hot heat and smoke
â Aged meat is waiting for the competition
When you look at it up close, there is a huge amount of smoke.
If you put meat that is well soaked to the inside of a soy sauce-based sauce on the oven, the oil falls on the charcoal grill and the smoke rises. The smoke seeps into the pork and fills it with a unique flavor (called fire flavor). When freshly baked, moist meat comes on top, its shape and aroma are automatically mouth-watering.
Also, meat is meat, but the combination of side dishes and meat is good, but what enhances the flavor of the meat is none other than garlic and chives. The leek was lightly mixed with as little seasoning as possible, and the garlic has small grains and a strong aroma. When you eat garlic, chives, and meat in one bite, the charcoal-grilled flavor of the meat and the spicy scent of garlic go against each other in your mouth. If you chew a spoonful of rice, the strong flavor seems to be slightly neutralized, but the flavor of garlic remains mild. At that time, if you pick up the shellfish soup in a bowl of soup and slurp it, the arin flavor will completely disappear. It's a magical combination of flavors. I have no choice but to pick up my chopsticks again.
â¢ Double leg pig bag tip
To flavor the meat with fat, a mixture of pork belly and pork belly is used.
For seasoning, add soy sauce, water, garlic, ginger, pepper, sugar, and sesame oil and let it mature. (Percentages are not disclosed)
*Generally, onions are ground to sweeten and soften the meat, but onions and green onions are not added here.
It tastes best when grilled over charcoal or briquettes.
â¢ Double Leg Pork Back Garlic Side Dish Recipe
– Buy 'garlic eggs', which have smaller grains than regular garlic, and wash them thoroughly.
(Large garlic is hard to eat in one bite, and when you cut a slice, the garlic gin comes out and melts quickly.)
– Use Sunchang gochujang to mix well to create the texture in the photo.
– Let it mature in the refrigerator for 24 hours.
| Dress up
â The appearance of a meat dish that makes you feel bad just by looking at it
| I'll try it once.
| Put chives and garlic on top!
| Take a big bite of lettuce
| I'm Captain Bob the Thief
Gochujang garlic side dish was the key point of flavor. I must make it at home
â Shellfish soup that washes away the strong aroma of meat and garlic
â Side dishes can be freely refilled at the self-service bar.
| Coffee after a meal is essential (garlic smell..)
As much as its long history, there are many interesting episodes of Ssangdari Pig Jeong Baek. Among them, the most memorable one was the â2:8 Karma Man.â
âThe 2:8 Garma man who looked like comedian Lee Kyung-hwan would often come and pack several servings. I remember coming here with my black suit on. One day, I got a call asking, âCan I rent the whole store?â, and I just declined because there were customers, but I don't think several âmen in black suitsâ were rummaging in with that guy a while later. I was really surprised to hear that the former president came in after that. Also, they went out to enjoy pork ribs with other customers at the restaurant. I remember leaving politics behind and feeling proud just because someone so famous visited our store.â
The boss said he was always surprised and grateful every time celebrities, celebrities, and foreign guests from nearby embassies visited his restaurant. Now, she runs a restaurant with her family and is selling branches little by little, so now you can enjoy the famous taste of Ssangdari pork ribs in nearby places. In the coming spring, when the flowers are in full bloom and memories with my father come back, I plan to visit again. To enjoy the memories.
Tips for eating
â¢Address: 109-2 Seongbuk-dong, Seongbuk-gu, Seoul
â¢ Menu: Pork rump bag 7,000 won (extra 11,000 won), pork ribs 7,000 won, stir-fried octopus 7,000 won, budae stew 7,000 won
â¢ Opening hours: 09:00 to 21:30 (closed on Sundays 2 and 4 weeks)
â¢Add rice: free
â¢Vending machine coffee: free
â¢ Parking space: 6 cars in front of the store; separate parking lot for about 50 cars