Grill 1492 Bonjeom 그릴1492 본점

Staff grill the Iberico pork from start to finish, using a blowtorch alongside the direct flame. Thick-cut kkot-moksal (prime pork neck) is tender and juicy just as the pink fades, but pieces that sit under the torch too long turn hard and greasy. Asking for it slightly underdone avoids that. Kimchi jeongol made with a seafood broth fills the gaps between rounds of meat.