Seodaepojip Restaurant

This is the meat cut from between the rib bones of a cow. It has good marbling, resulting in a savory and rich flavor, with a chewy texture. It's best grilled over charcoal and dipped lightly in salt.

This dish is made by grilling the last part of the pig's intestines, called makchang. It has a savory flavor due to the moderate amount of fat and a chewy texture that gets better with each bite. We recommend grilling it until golden brown and crispy.

This is a special cut located between the diaphragm and liver of a pig. It's a muscular cut with a chewy texture and rich juices, offering a deep, beef-like aroma.

This is the part of the pork belly with the skin attached. It's called 'Ogyeopsal' because it consists of five layers of fat and lean meat, allowing you to enjoy the chewy texture of the skin and the savory flavor of the fat simultaneously.

This is the lean meat from the neck of a pig. It has less fat and more lean meat than samgyeopsal, resulting in a rich and clean flavor. Cutting it thick and grilling it allows you to enjoy a tender texture.

This is a special cut from the front part of the pork loin, also known as gabeurisal. It has a good balance of lean meat and fat, giving it a tender, chewy, and savory taste.

This is a special cut from the upper part of the pork loin. It consists of lean meat with little fat, making it very tender and clean-tasting. Enjoy its original flavor by dipping it in salt sauce.