Pork Neck Meat

A set menu where you can enjoy pork jowl and chewy pork rind together. The pork jowl is savory and chewy, while the pork rind is crispy on the outside and chewy on the inside. It's great when you want to taste a variety of Korean BBQ.

A set where you can taste both savory pork jowl and samgyeopsal, the most popular pork cut in Korea, at once. The unique texture of pork jowl and the rich juices of samgyeopsal blend well. We recommend wrapping it in lettuce with ssamjang after grilling.

A set menu consisting of chewy pork jowl and tender pork neck. You can enjoy two different textures and flavors of pork cuts. It is good for 2-3 people to enjoy generously.

A generous set where you can taste all three popular pork cuts: pork jowl, pork neck, and pork belly. You can enjoy various meat flavors on one table, making it great for groups. Enjoy the original taste of the meat by grilling it over charcoal.

Pork jowl cut into thick cubes. It has a better chewiness than regular pork jowl, and its savory juices fill your mouth. Try enjoying its original flavor by lightly dipping it in salt.

Samgyeopsal (Pork Belly) piled high like a mountain. The balanced ratio of fat and lean meat provides a tender and savory flavor. It tastes even better when grilled golden brown on a hot plate and eaten with kimchi.

Pork neck, characterized by its low fat content and clean taste. Its tender texture and clean flavor make it popular among those who prefer the original taste of meat. It is good to eat with ssamjang (dipping sauce) or fermented seafood.

Grilled marinated pork rind. It becomes crispy on the outside and chewy on the inside when grilled, and is popular for its high collagen content. It is commonly eaten by dipping it in roasted soybean powder.

A representative Korean stew made with savory doenjang (soybean paste) as a base, with various vegetables such as tofu, zucchini, and onion. It is characterized by its spicy yet deep flavor, and is a hot soup dish that pairs well with meat dishes. It's also delicious mixed with rice.

A spicy stew made with soft sundubu (silken tofu) as the main ingredient, with seafood or meat added. It is usually eaten with a red broth and an egg cooked in it, and its spicy yet refreshing taste is good for hangovers. Served in a hot earthenware pot.

A rice dish made by stir-frying finely chopped kimchi with meat. The spicy and sour kimchi and savory meat flavor create a delicious taste. It is popular as a meal option after a meat dish and is usually served with seaweed flakes sprinkled on top.

An exotic menu made by adding a fried egg and cheese to instant Jjapaghetti. The salty and sweet Jjapaghetti sauce is enhanced with the addition of soft egg and savory cheese, providing a rich flavor. It is a popular combination in Korean snack bars and casual pubs.

Choose between Mul-naengmyeon, a refreshing cold noodle dish served in a chilled broth, and Bibim-naengmyeon, a spicy noodle dish mixed with a savory sauce. It is a representative Korean noodle dish that is good as a palate cleanser after a meat meal. It is characterized by its sweet, sour, and refreshing taste.

Soju and beer, representative Korean alcoholic beverages. Soju is a clear distilled spirit with a clean taste, and beer is a cool and refreshing lager style. They are the perfect combination to enjoy with meat dishes.