K-food
Samgyeopsal
Korean-style barbecue in one bite
Enjoying Samgyeopsal Even More Deliciously
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Korean traditional
ssam culture Well-baked pork belly should be put on lettuce or perilla leaves and made 'ssam' with peppers, garlic, ssamjang, and rice, and it is delicious to enjoy in one bite. - 02 Taste of sharing Pork belly is usually eaten together by several people. The process of grilling and talking together is important as a place of communication in Korea.
- 03 Rich table setting It comes with a variety of side dishes, and each side dish is harmonized with pork belly. Side dishes such as kimchi, garlic, and ssamjang add flavor to the meat.
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04
Samso Culture
(Pork belly + Soju) Pork belly and soju (Korea's representative distilled liquor) are one of the representative food cultures that ordinary people can enjoy from the 80s and 90s, and they are a perfect complement to each other's taste.
A variety of roasting methods and recommended restaurants
Pork Grill_
Maekjeok
Maekjeok reinterprets the spirit of the original open-flame grill from Goguryeo tomb murals through the unique culture of Jeonju. As a traditional pork grill specialty restaurant that has applied for a patent, it reflects a dedication to researching the essence of grilling. With dark gray roof tiles outside and warm Hanji lighting inside, the space feels like a cozy Sarangbang where guests can enjoy a comfortable meal.
The taste of Maekjeok begins with raw meat that has been carefully aged for over 14 days to maximize its flavor. In particular, the ‘Aged Three-Layered Meat (Sukseong Segyeopsal),’ a premium pork belly with a golden ratio of fat to lean meat, is the signature menu item that Maekjeok takes great pride in.This is joined by ‘Window Paper Pork Neck (Changhoji Moksal),’ thinly sliced like traditional window paper to be enjoyed with rice cake wraps, and ‘Sirloin Tile Meat (Deungsim Giwatsal),’ a special cut meticulously trimmed into the shape of a Jeonju Hanok roof tile, completing a unique signature grill lineup. All meat undergoes the ‘Triple Maillard’ process—locking in juices through pre-searing and direct flame grilling, then finishing on a traditional stone plate—bringing a piece of high-density flavor to the table.
The table setting features ‘Obang Ssam-chae (Five-color Vegetable Wraps)’ reflecting Jeonju’s traditional five cardinal colors. The spread includes regional specialties such as a signature Ssamjang made from a blend of five different soybean pastes (including Gochang soybean paste) and a special garlic meat sauce made with Wanju garlic, faithfully reproducing the rich culinary culture of Jeonju. For the finale, guests can enjoy ‘Jeonju Bibim Fried Rice,’ a creative reinterpretation of Jeonju Bibimbap. A meal at Maekjeok offers a special time to experience the tastes and stories of Jeonju through sophisticated local dining.
Pot-Lid Pork Belly_
Sambyeoljip
Sambyeoljip is a pork barbecue restaurant in Samcheon-dong where you can enjoy thick slices of pork belly grilled on a traditional iron lid pan. Its signature dishes, aged pork belly and flower-cut pork belly, are grilled to bring out their rich flavor and juicy texture. The deep taste of carefully aged meat makes it a popular spot for both locals and visitors.
Pot lid Pork belly is a method of grilling pork belly using a large pot lid. Pork belly is a recipe for grilling in such a way that the oil flows down to prevent it from splashing when grilled due to the high amount of pork oil. The round shape and large area of the large pot lid allow the meat to cook quickly and evenly, and the oil from the meat flows down to make the meat crispier and more moist. In addition, side dishes such as kimchi, garlic, and onions, which are baked together in oil, create an exquisite harmony with the meat and add flavor.
Plenty of side dishes such as kimchi, herbs, and vegetables are located around the pot lid, and Jeonju's rich food culture is intact. In addition, a variety of side dishes that fill the table provide a pleasant experience both with the eyes and mouth. In particular, barley ssamjang, shiitake wasabi sauce, pollack salt, and pollack roe salad, which can only be tasted here, further enhance the flavor of the meat according to taste. After enjoying the meal to a certain extent, there are pot lid fried rice, light banquet noodles, and soybean paste rice as desserts, which are friendly delicacies that you can continue to eat even if you are full. At Sambyeoljip, it will be a satisfying meal that will make you feel warm and satisfied beyond filling your stomach deliciously.
Grilled briquettes Samgyeopsal_
Walsanbul briquette house
In the past, meat was grilled using briquettes that were cheaper than charcoal, but had strong firepower and burned for a long time. The subtle scent and high heat from the briquette fire permeate deeply into the meat, making the meat soft and chewy. Ordinary people used to relieve their fatigue with a glass of savory pork belly and soju baked over briquettes after a difficult day. At that moment, it was not just a simple meal, but a special time to feel the old sentiment and melt the fatigue of the day.
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This place stands out for its special way of grilling meat with traditional briquettes. The unique subtle fire taste of briquettes permeates the pork belly, making the meat more savory and chewy. The slow-baking pork belly is a perfect combination of the crispy outside and the moist inside, and the warm heat of the briquettes spreads throughout the meat, providing a unique flavor.
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In particular, a special way to eat is to wrap the meat and green onions while being baked and eat them in one bite. This method further enhances the flavor of the meat and allows you to feel the light and clean taste. For the end of the meal, it is recommended to add a vague and light banquet noodles.
Shovel Samgyeopsal_
Samchosap Pork Belly
As its name suggests, samgyeopsal (pork belly) is a unique way of grilling meat on a large shovel, and its origin began when artisans who grilled charcoal quickly grilled samgyeopsal with long shovels in a hot charcoal kiln. Grilled in a short period of time with the heat of the charcoal kiln, samgyeopsal (pork belly) creates a special taste of fire, and provides a different taste of pleasure for just that moment. Combining the deep scent of the charcoal kiln with the flavor of meat, samgyeopsal (pork belly) allows you to feel the special fun and charm of traditional recipes.
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This place, which grills pork belly on a shovel-shaped iron plate, is gaining popularity for its unique cooking method, which adds a fiery taste to the meat, making it crispy on the outside and moist on the inside. The big feature of this place is that you can cook meat evenly on a wide iron plate, so it has a deep flavor and keeps the juice well.
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The taste of pork belly is also excellent, but you can enjoy a richer meal with the addition of basic cheonggukjang and various side dishes. This is a place that many locals visit, and you can even feel the friendly atmosphere with fresh ingredients and meticulous cooking. At the end of the meal, you must try fried rice, which is fried with full of shine on the iron plate, and the taste is so delicious that you can feel it even if you are full.