Ungchon Sikyuk Sikdang 웅촌식육식당

A butcher counter at the entrance supplies the tables directly, and the pork is always fresh rather than frozen. Samgyeopsal comes as ogyeopsal, belly with the skin still on, which gives it a chewy bite, while gabrisal, a small lean cut, eats almost like beef. Jumulleok, pork stir-fried in a thick red marinade, is best mixed into a bowl of rice, alongside a kimchi stew with long-simmered pork. The local Ungchon Myeongju makgeolli comes from a nearby brewery. Most people arrive by car at this 45-year-old spot, which sits in a village on the road between Busan and Ulsan.