Satto Jumeokgogi

Thickly sliced pork neck or shoulder, grilled and eaten. It is characterized by its chewy texture and rich meaty aroma, usually enjoyed grilled.

Thickly sliced pork neck or shoulder, grilled and eaten. It is characterized by its chewy texture and rich meaty aroma, usually enjoyed grilled.

This is the pork belly cut, featuring five layers of skin, fat, and meat. The skin is crispy, the meat is tender, and the fat is savory. When grilled, you can enjoy the chewiness of the skin and the rich flavor of the meat simultaneously.

This is the pork neck, also known as 'cheongyeopsal'. It has a balanced ratio of fat and lean meat, offering a unique texture that is both tender and chewy. Its savory and rich flavor makes it a popular choice for grilling.

This cut is from the diaphragm area inside the pork ribs. It's lean with a lot of meat, resulting in a light yet juicy and tender texture. Located closer to the back than regular 'galmaegisal', it offers a more special flavor.

This is lean meat from the pork diaphragm, a rare cut available in small quantities per pig. With less fat and abundant juices, it boasts a tender yet chewy texture. Its unique savory taste makes it a beloved choice for grilling.