Masinneun Samgyeopsal 맛있는삼겹살

The pork belly is cooked in the kitchen and arrives already plated, ready to wrap the moment you sit down. Gochujang samgyeopsal carries a red chili-paste glaze and a charred edge, and lettuce and perilla leaves come in generous piles from the start. Leave five or six pieces of pork and the staff turn them, with shredded scallions, into cheolpan bokkeumbap, fried rice on an iron plate.