하남돼지집 동대문점

Premium pork belly with the skin left on, creating five distinct layers. The skin adds a chewy texture to the rich, fatty meat. Best enjoyed grilled until crispy and dipped in the special sauce.

Pork entrails (makchang) known for their extremely chewy texture and savory flavor. Grilled until golden brown. A favorite side dish for accompanying soju.

A selected set of various pork cuts. Offers a variety of textures and flavors in one meal. Ideal for sharing to taste the restaurant's main offerings.

Classic three-layered pork belly without the skin. High fat content makes it juicy and savory when grilled. The most popular Korean BBQ cut, often eaten wrapped in lettuce.

Premium pork neck meat (collar butt). Leaner than pork belly but tender and steak-like. Rich in meat flavor with a firm texture.

Fresh, unmarinated pork ribs. The meat near the bone is particularly tender and flavorful. Grilled to highlight the natural taste of the pork.

A premium large platter featuring special cuts of pork. Perfect for larger groups or those wanting to experience the full range of textures. Includes high-quality cuts selected by the chef.

Pork skirt meat from the diaphragm. Has a unique chewy texture and strong, savory flavor similar to beef. Juicy and robust when grilled.

A special cut from the connection between pork neck and shoulder. Very tender and savory. Known for its soft texture and rich taste.

Pork jowl meat, distinct for its crunchy texture and heavy marbling. Rich and fatty, melting in the mouth with a savory pop.

Spicy kimchi stew made with Korean pork (Handon). The broth is savory, tangy, and rich. Served bubbling hot, it pairs perfectly with rice.

Gochujang-jjigae made with Korean pork. The stew has a thick, spicy, and slightly sweet broth from the red pepper paste. A hearty and warming dish.

Traditional soybean paste stew (Doenjang-jjigae) with beef brisket. The broth is deep, earthy, and savory. Contains tofu and vegetables.

A variety of fresh mushrooms to grill alongside the meat. Grilled mushrooms develop a juicy, meat-like texture and earthy flavor.

Korean-style steamed egg (Gyeran-jjim) topped with popping flying fish roe. Fluffy, soft, and savory. Served hot in an earthenware pot.

A platter of sausages with a handmade style and taste. Great for grilling to add variety to the meal. Smoky and savory.

Slices of cheese designed for grilling. Becomes crispy on the outside and gooey inside. Delicious when eaten with the grilled meat.

Mul-naengmyeon consisting of chewy buckwheat noodles in a chilled, icy meat broth. Refreshing and tangy. A classic finish to a BBQ meal.

Buckwheat noodles served with a spicy sauce and seasoned pollack (dried fish). Offers a chewy texture with a spicy, savory kick. Mix well before eating.

Wheat noodles served in a cold, tangy kimchi broth. Lighter and softer than buckwheat noodles. The acidity helps cleanse the palate.

Warm wheat noodles (Janchi-guksu) in a mild anchovy broth. Topped with simple garnishes like vegetables and seaweed. A light, comforting noodle dish.

Rice stir-fried with spicy kimchi and savory ingredients. Rich, spicy, and flavorful. A popular heavy finish to the meal.

A bowl of simple steamed white rice. Neutral flavor to balance the strong tastes of stews and grilled meats.

Korea's most popular clear distilled spirit. Has a clean, neutral taste similar to diluted vodka but sweeter. The essential pairing for Korean BBQ.

Korean bottled lager beer. Crisp, carbonated, and refreshing. Often mixed with Soju to make 'Somaek'.

Traditional Korean rice wine (Makgeolli). Cloudy, milky appearance with a sweet and slightly sour taste. Low alcohol content and smooth texture.

A clear, refined rice wine. Smooth, mild, and clean on the palate, similar to cold sake. Pairs elegantly with grilled meat.

A sweet Korean plum liquor made with green plums. Fragrant and fruity. Very easy to drink compared to plain soju.

Various carbonated soft drinks. Sweet and fizzy options to cleanse the palate. Select your preferred flavor.