Seoul's Top
Pork Belly List
Sizzling Korean BBQ perfection with local verification.
Geumdwaeji Sikdang
"The signature rib-attached belly leans sweet on the fat, with springy lean meat that keeps its juices."
Yukjeon Sikdang (Sinseol Main)
"The thick belly is less โcrispy-outsideโ and more โspringy and moist all the way through.โ"
Dotgogi 506
"The aging reads more nutty-savory than funky, with an assertive first bite."
Sangam Ilmirak
"Koji aging gives a subtle grain-like sweetness rather than a sugary one."
Nariโs House
"Thin frozen belly is about quick-melting nuttinessโtempo matters more than crust."
Haengjin
"Done thin and fast, the rapid-frozen belly can stay surprisingly juicy."
Cheongchun Sanghoe (Sindang)
"Cook it thin and fast to keep it clean, with a light nutty richness."
Sin Kimchi Saengsamgyeopsal
"The aged-kimchi acidity is keyโit reins in the bellyโs sweet fat."
Jeonju-jip (2nd Branch)
"Sear the thin frozen slices on high heat to crisp the edges and boost nuttiness."
Daesam Sikdang
"The classic naengsam-style nuttiness hits up front for a strong first bite."
Eonju-jip
"Despite rapid freezing, the meat stays firm and springy with clear bite."
Hando Samgyeopsal
"Naengsam-style nuttiness layers with umami from aging for more depth."
Gukje Suip Sikdang (Main)
"When crisped hard, it releases a strong toasted, nutty aroma typical of frozen belly."
Burim Sikdang
"A classic, old-school naengsam styleโleaning on clean nuttiness over heavy seasoning."
Cheon-i O-gyeopsal
"With the rind on, you get a defined chew alongside the fatty nuttiness."
Gyodae Icheungjip (Main, Gyodae)
"For thick cuts, build a crisp crust while keeping the center moist."
Jamsugyojip (Seongsu)
"Crisp it well; as the fat renders, the nuttiness becomes cleaner and more defined."
Naengsam Sikdang (Sindang)
"Season generously with pepper before grilling to sharpen aroma and keep it clean."
Dongbaekjip
"With flash-frozen slices, preheat hard, spread thin, brown the edges fast, and leave the center just shy to keep it juicy."
Raengdon
"Start with salt only to lock in the classic naengsam nuttiness, then switch to sauces (sesame-oil salt/seasoned dips) for variety."
Seogeulleongtang
"Because itโs pre-seasoned, sear hard first to caramelize the sweetness, then finish gently over medium heat."
Sancheong Sutbul Garden
"For thick cuts, sear hard for smoke, then move to the edge to finish slowlyโjuicier and sweeter."
Dojeok
"Scored belly shines when the surface is crispโdonโt flip too early; press and brown one side properly first."
Ttangko Charcoal Grill (Main)
"Donโt rush thick cutsโbrown the outside well, then let them rest briefly for a juicier bite."
Sukdal Dwaeji (Mullae Main)
"For aged thick belly: crisp the surface, cut to bite size, then sear the cut sides once more for maximum aroma."
Usadan Gogi
"Aged pork often tastes clearer with a hard initial sear, then a gentle finishโrather than a slow cook throughout."
Eunjujeong
"Alternate bitesโone spoon of kimchi jjigae, then one piece of porkโumami stacks fast."
Bbyeotanjip
"Bone-in belly cooks unevenlyโkeep the bone side down longer, then finish the meat side briefly at the end."
Wolhwa Gogi
"For aged belly, a mid-heat set + sear first, then a lower-heat finish tends to give the best texture."
Guier
"For thick โmogu-salโ, brown it whole first, then cut and sear the cut sidesโjuicier and more aromatic."
Pungmun Gogijip
"Salt-only for the first round to taste the aged sweetness; then add scallion kimchi/radish salad for balance."
Geumgogitjip (Magok Main)
"Aged pork stays juicier when you set the crust wellโlet the first side brown properly before flipping."
Sinsa Yakbang (Seolleung Main)
"For nuruk-fermented belly, start salt-only to taste the nutty funk, then add sauces very sparingly."
Puerco (Gwanghwamun)
"Iberico tastes best with a golden crust and a medium-ish finish; overcooking dulls the nutty aroma."
Sooksungdo (Euljiro)
"Long-aged pork gets sweeter fatโgo salt-only first, then contrast with something briny like salted fish."