Gogi Salon Gasan

Korean-style barbecue made by marinating pork ribs (a mix of rib meat and neck/shoulder meat) in a special sauce and grilling it. Characterized by its sweet, salty, and tender meat flavor. Grilled over charcoal and enjoyed with wraps like lettuce and perilla leaves, it pairs well with rice.

Pork belly cut with layers of fat and lean meat. Aged at low temperatures to enhance flavor. Characterized by its savory, chewy texture and rich juices. Grilled golden brown on a grill, enjoyed as a wrap with salt, ssamjang, garlic, etc., or with rice.

A dish made by marinating dakgalbi (chicken thigh meat) in a spicy gochujang sauce and grilling it over charcoal. It features a spicy and sweet flavor combined with a charcoal aroma, and the tender texture of the chicken is characteristic. You can eat the grilled dakgalbi as is, wrap it in lettuce, or stir-fry rice in the remaining sauce.

Pork neck or shoulder cut into fist-sized pieces and aged at low temperatures. Characterized by its chewy texture and deep meaty aroma. Grilled over charcoal and dipped in salt or ssamjang, it is good with rice and side dishes.

The skin part of a pig. Rich in collagen, it is seasoned and grilled to enjoy its unique chewy texture. It is chewy and sticky, and depending on the seasoning, it can be savory or spicy. Grilled until crispy and dipped in bean powder or salt, it is popular as a snack with drinks.