Samyookga Main Branch 삼육가 본점

Dense crosshatch scoring on the kkotsamgyeop (pork belly) and kkotmoksal (pork neck) lets rendered fat run through the cuts as they cook. The belly brings layered fat and a chewy skin-side edge, while the neck has a tighter, leaner grain. Staff handle the grill from the first piece to the last. After the pork, gat-kimchi cold noodles bring chilled strands and sharp mustard-leaf acidity to clear the palate.