Gangnam Restaurant, Special Cuts Specialist Ddungbujip near Sinnonhyeon Station

I think the food that is always delicious no matter when you eat it is samgyeopsal. Personally, pork feels much tastier to me than beef.

These days, no matter where you go or what you eat, the prices are quite steep, so I find myself thinking more about my budget.

The Gangnam restaurant I’m introducing today, Ddungbujip near Sinnonhyeon Station, is a specialty restaurant for special cuts. It’s a place where you can try various cuts of pork, which is why many people visit. Even so, the quality of the meat doesn’t seem to be lacking, so I think that’s another reason it’s so popular.

Since I visited Ddungbujip, a Gangnam restaurant specializing in special cuts near Sinnonhyeon Station, it only makes sense to order the assorted domestic grade 1 female pork platter with special cuts instead of just regular samgyeopsal, right?!

As a specialty restaurant, it also serves Busan-style yangdaechang. But today, I’ll go with the assorted meat platter of special cuts.

The basic side dishes at Ddungbujip, a Gangnam restaurant, include scallion salad that goes well with samgyeopsal, lettuce, three kinds of sauce, and pickled radish. Of course, peppers are provided too.

Everyone has a different way of eating meat. Some wrap it in lettuce, some eat it plain as it is, and some feel they must eat it with rice. Personal preferences really vary. I’m someone who likes to wrap my meat in lettuce, and these days when I go to meat restaurants, they sometimes give too few vegetables with the side dishes, and vegetable prices have gone up, so it feels awkward to ask for more. Still, I wrapped it up well and ate it happily. Very deliciously, of course.

Ddungbujip near Sinnonhyeon Station, a Gangnam restaurant, is a place where you grill meat over charcoal briquettes. There aren’t many places left where you can eat meat grilled over charcoal briquettes these days. It had been a while since I’d found a barbecue place that grills over briquettes, so I felt excited even before eating the meat.

Charcoal briquettes might seem like they could produce bad gases, but meat grilled over briquettes has a charm that is different from meat grilled over charcoal.

At Ddungbujip, a special-cuts restaurant near Sinnonhyeon in Gangnam, mung bean jelly soup is served as a basic side dish. On a hot day like these days, mung bean jelly soup is such a perfect dish. Maybe that’s why it was really delicious.

I hesitantly asked a staff member if I could get a refill because I wanted a little more, and before I even finished speaking, they said they would bring it right away. It was a refillable mung bean jelly soup.

The domestic grade 1 female pork platter at Ddungbujip, a restaurant specializing in special cuts, includes oegyeopsal, garo mak-sal, gaori-sal, kko-deul-sal, and mosori-sal.

Oegyeopsal is a cut that, even without explanation, is known for its five layers of skin, fat, lean meat, fat, and lean meat. It has a chewy and savory flavor.

And then there are the cuts you may have heard of, but that are a little unfamiliar.

First, gaori-sal is said to be a palm-sized pentagonal piece of lean meat, yielding only about 200 to 450 g from the connection between the neck and loin. This cut, also called flower meat, refers to gaori-sal.

Garo mak-sal refers to galmaegisal or anchangsal. It is a small cut between a pig’s diaphragm and liver, offering a tender and chewy texture. Because of the muscle fibers, it’s said to taste even better when grilled on a pan.

Kko-deul-sal is called that because, as the name suggests, it has a crunchy texture. It is a cut that yields only about 400 g from the back of the neck. The flavor was more intense than I expected, and the texture was great.

Mosori-sal is more commonly known as hanger steak in English? Actually, it is often known as hangjeongsal. Since Ddungbujip originally came up from Busan, they use regional dialect terms. It is a rare cut that yields only about 300 g from the pig’s neck and shoulder. It’s a cut that lets you enjoy a flavor similar to a combination of beef brisket and beef tongue, and because it has a thousand marbling lines, it is also called cheonggyeopsal. I heard hangjeongsal is even better when grilled until golden brown.

When we were almost done with the meat, we ordered doenjang jjarigel rice.

This is the doenjang jjarigel rice at Ddungbujip, a special-cuts restaurant near Sinnonhyeon in Gangnam, and it’s one of those dishes you might slightly regret not trying before leaving.

It’s rice simmered in doenjang soup with pork mixed in, letting you enjoy a spicy and salty flavor.

Doenjang jjarigel rice is delicious even when eaten as is, but it tastes even better when you let it get a little crispy on the grill. How should I put it—so good you might lose track of time while eating it.