korean restaurant / Food is eaten as a memory, Sadang Samgyeopsal – 361

Sadang Station Gourmet Sadang Samgyeopsal

(Food is eaten as a memory; cold side meal)

The reason why samgyeopsal became the national meat

It's not that old

The term “three layers” in the 1970s

Samgyeopsal appeared back then

It was quite different from its current form

What is the unique shape that continues from the pulse

Taking on a new look on the grill

What diffuses is propane gas and

The spread of aluminum foil is strong

The industry's opinion is that it did its part.

What is samgyeopsal that became popular in the 1980s

Unlike beef ribs, it's common people's food

It will be positioned as an actual model

An unpopular family dining menu

If it was beef ribs, samgyeopsal after work

It has established itself as the best snack

After that, the IMF experienced a wave of mad cow disease

What is the status of samgyeopsal and beef ribs

A different move, high-grade meat

Even items have evolved in various forms

The house I'm going to introduce today is the spread of samgyeopsal

My favorite frozen pork belly back and forth

It's a place I've captured all my memories

Let's go to the battleground of Naengsam

Scroll stop

When I think about it, I'll introduce Naengsam after a while.

I'm actually better at eating raw ginseng than cold ginseng

Even though I went to a frozen pork belly restaurant, I posted

It didn't work out, hehe

What is the only cold sam post <나리의 집>

Other than that, too <한도삼겹살> <명동집>

I went, but I didn't feel any great benefits

Competitive price Sadang Station leek samgyeopsal

The family was only satisfied with imported meat…

Visit Itaewon <나리의 집>

http://blog.naver.com/jancangi/220080596282

Anyway, the house I'm going to post about today is lukewarm

By rapidly cooling high quality raw pork belly

Reveal your ambition to capture both flavors and memories

I was curious and looked for it 🙂

If that's the case, let's just follow Bobby Chung, it's rare~^

Today's menus

Sadang Station Gourmet Sadang Samgyeopsal…

Take exit 4 of Sadang Station (Line 2 or 4)

I can get there within 3 minutes on foot~

This place just opened

In an alley famous for its leek ribs

It means you've entered 🙂

The other one centered on imported meat

Not a yakiniku restaurant, this is Korean beef

The point is that they only handle one dollar

Why do you want to eat good quality meat and raw meat?

Maybe there is an opinion about whether to freeze it…

However, if you rapidly cool raw meat

There is also a saying that a different flavor has appeared

You can import “memories” as a keyword

That would be the biggest advantage~

Here's the menu

The P.O.P in the restaurant is written in plain letters

It's just an explanation of meat and a menu.

It's nice that the simple one is easy to get to

This led to the spread of samgyeopsal

I'll be your dream partner hehe

Aluminum foil and propane gas

What's important in a frozen samgyeopsal restaurant

If I had to pick one more time, that guy's scraps.

There are a lot of places that serve hot food, but

This place was crunchy and delicious…

Putting it dry is my skill.

Korean beef sirloin (180g 16,000)

Yes? I was in the middle of talking about samgyeopsal

Why does sirloin come out?

You know that, right? A boy girl before eating a pig

Visuals where you can clearly see the mochi core

If I see sirloin roast, I'll do it right away

I think I should run to Da-dong…

Roast roast is actually like in front of a reverse side

You can think of it as a typical double phrase

Roast, which means grilling, and

It's a compound word for grilled, but it's Congolese

However, this naming is

A little more to the concept with memories

It can give you strength, so good

Anyway, I'll try to bake it deliciously

A bird that is cooking meat is wheat

The number one ingredient in creamy sorghum

It's refreshing because Shi Ki-hyung rolled it up

I've been roasting sirloin since I was a kid

I didn't grow up eating, but it's been about 30 years

Thinking of my father, who is working

I was confused because the area around my eyes became moist haha.

I don't know if it's green onion sauce or green onion sauce

Good start for Los Angeles that exceeded my expectations

(I must eat that mochi shim to eat it)

The boss gives you stew

Cool sundubu stew, the good

Going to Gangneung these days and being interested

The item I was looking at was tofu…

The right flavor for Sadang Station

Because the target audience differs depending on the commercial area

The taste of the food seems to have been adjusted accordingly

Cold pork belly (180g 10,000)

No matter who says anything, today's hero

This is the killer's frozen pork belly

I like the bright red color

The white blooming fat is light

They even greased it with oil.

I'm posting about meat and I can't do this

I've been dieting a lot lately.

I wonder if I should get rid of reverse massaging first?

I wandered around the provinces too much

I live in Seoul, but I went beyond the metropolitan area

Fat is just piling up, I want to buy a Givenchy… huh?

Hahahahaha, the core of pork belly is, after all, fat

At the strategic point where that oil flows

You know that kimchi is delicious even when baked, right?

Suddenly it came to mind when it came to a strategic point…

It was a funny post that appeared on the internet

Which part of my girlfriend's body

Strangely enough to the question of favorite

I had a lot of bellies (what what's inside)

After that, I wanted someone to comment again

It can be directed to anywhere up or down

I thought it was a strategic hideahahahahahahahahahahahahaha

Men's nomesque guys… (I'm not talking about it ^^)

Chirping bird

The meat is cooked

I really like meat

Put it in your mouth as soon as possible, ahhhh

It's pretty scary

Of the cold sashimi I ate, BB

As the refrigeration system got better

What is eating a deep roast of pork belly

It's become an old story

After all, grill thin pork ribs thoroughly

Eating is a delicacy, but hahahaha

If you get a tan color, choose

Dear office workers, did you roast the garlic well?

If I go late today, I'll cook it, right?

So do it in moderation and make a comeback home

I also decided not to wrap the meat wrap

Only this one eats a combination like this