Handon Shindang Station Direct Branch

A cut from between the diaphragm and liver of a pig, it has a lot of muscle, making it chewy and satisfying to bite into. You can experience a deep meaty aroma and flavor similar to beef skirt steak. It is even more delicious when grilled whole to trap the juices, then sliced and eaten.

Fat and lean meat are layered in three strata, creating a harmony of savory taste and tender texture. It is the most beloved cut of pork in Korea. It is typically grilled until golden brown and eaten wrapped in lettuce with ssamjang and garlic.

A cut from the neck to the back of the pig, it has less fat and more lean meat than pork belly, making it light and savory. Its tender texture and rich flavor make it enjoyable to eat thickly sliced, like a steak, to savor the abundant juices.

A special cut from the front end of the pork loin, it has a light pink color and is moderately fatty, making it very tender. It is characterized by its chewy yet tender texture and savory flavor.

Pork from the back of the neck, also called 'thousand-layer meat' because it is said to have a thousand layers of fat densely packed between the lean meat. Its unique crunchy texture when chewed and savory fatty flavor are exquisite.

This menu offers a selection of various special cuts of pork that are not commonly found. It is popular because you can compare and enjoy the different textures and flavors of each cut at once.