Banchon Sutbul Jeongyuk Sikdang

• 항정살3 ate it
  hangjeongsal₩10,900 · ₩17,880 set

  **The dearest pork cut here** at ₩10,900 per 100g, and one piece of it rides along in the mixed tray. Two writers describe it as the pack they go back for at the end

  One found it rich without being heavy; another calls it the best jowl she has had in a long time. A May 2026 post records 164g at ₩17,880

• 흑돼지 오겹살 (지리산)3 ate it
  heukdwaeji ogyeopsal₩9,200 · ₩26,860 set

  **Sold apart from the ordinary belly**, skin still on — hence five layers rather than three. Two posts name it Jirisan black pig, one calls it Iberico. About ₩1,400 more per 100g than the plain belly

  Two of the three who ate it end up talking about Jeju — the anchovy sauce reduced on the grill takes them there. One has resolved to order nothing else here from now on. If the slab is too thick, **you can ask to have it cut in half**; one writer did. A May 2026 post records 292g at ₩26,860

• 갈매기살2 ate it
  galmaegisal

  The cut off the diaphragm — lean and springy. **Both people who ordered it made it their pick of the night**

  One calls it firm and tender at once; the other minds how much it shrinks on the fire but keeps eating. **One writer recommends it over the belly to anyone sensitive to the smell of pork.** Nobody wrote down a price

• 한우 낙엽살 (부채살)2 ate it
  nagyeopsal

  **Two writers, independently, single out how it is cut here.** Chuck flap usually comes round and thin; this comes in thick, squared-off pieces like a leaf. The sinew that runs through the middle of the cut has been taken out, so nothing is chewy

  One ate it without knowing what it was and had to ask. The other came on a sister's recommendation from a work dinner and **went back for a second tray of it and nothing else.** No price was written down: the beef is at market rate and you read it off the case

• 차돌박이1 ate it
  chadolbaegi

  **It has a case of its own** — ten posts mention it, one noting that it is chilled rather than frozen. It is talked about far more than it is eaten: **only one writer actually ordered it**, the rest filing it under next time

  The one who ate it says it curled the instant it hit the grill — she had no time to photograph it before rescuing it onto her plate. No price recorded

Sides, and what comes with it

• 한우 된장찌개24 ate it
  doenjang-jjigae

  **Free, and refilled as often as you ask.** Every one of the twenty-six posts that mentions the table mentions this pot — it is written about more than the meat is. Big cubes of tofu, spring onion, onion, and beef through it

  **The way people finish here is to tip a bowl of rice into it** — four describe doing exactly that, and one notes the shop also sells it as a ₩3,000 dish. One tastes a fermented-bean edge on the finish; another rates it above pots she has paid seven or eight thousand won for elsewhere. One writer reports staff coming round repeatedly to press more on her

• 도토리묵사발22 ate it
  muksabal

  **A cold acorn-jelly soup, ice floating in it, free and bottomless.** Eight posts use some version of the same phrase: it resets your mouth between pieces of meat. One family got through three bowls

  **Two writers say the broth tastes like cold-noodle broth**, and both want to drink it straight from the bowl. **It is not guaranteed, though**: one May 2026 post got a bowl of chilled radish water instead, and reports she was perfectly happy about it

• 폭탄계란찜21 ate it
  gyeran-jjim₩2,000

  **The first one is free; a second costs ₩2,000** — three posts say so. It swells up out of the pot, which is where the name comes from; one writer counts at least five eggs in it

  Eight reach for the same words — like a pudding, like a soufflé. **Two note it is mild enough that a small child ate it.** One regular cannot work out how it rises without spilling, and rates it above any other she has had

• 냉면 (물냉면 · 비빔냉면)11 ate it
  naengmyeon₩5,000

  Ordered after the meat is done. **Leaving a receipt review on Naver gets you one free dessert dish, so several of the eleven who had it did not pay for it.** Two posts identify the mixed one as Hamheung-style

  Three mention ice crystals in the broth, two like how fine the noodles are, two say the portion is generous and would pass at a noodle house. The mixed one is described as neither too hot nor too sweet. **One writer asked for half a portion and got it**

• 두부김치7 ate it
  dubu-kimchi

  Also free: sweet-sour stir-fried kimchi laid over warm tofu. **Two writers treat it as something to drink over while the meat is still coming**

  One writer puts it level with places that sell the dish properly. Two were told the kimchi is made in house; one simply calls this a kimchi restaurant that happens to sell meat, and one recommends putting it on the grill

• 공기밥7 ate it
  gongibap₩1,000

  **Scooped when you order it** — one writer notes it is a mixed-grain rice. Most people order it to tip into the stew: two say they sent for rice the moment the pot arrived

  **Two writers were startled by the size of it** — one photographed the heap, another asks whether it is meant for two. ₩1,000

• 톳 고추장아찌7 ate it
  tot gochu jangajji

  **The one banchan that gets named.** Pickled green chilli with **hijiki seaweed pickled in with it**, which gives it a crunch. Three writers pass on the house suggestion: put it on top of the meat

  Three writers get carried away about it — one shouted, one wanted to take some home, one credits it with how much meat she got through. **Two say to add a dab of wasabi.** More is available at the self-serve stand

• 미나리 온면 · 온국수2 ate it
  minari onmyeon₩4,000

  **The warm alternative to the cold noodles**, with a great deal of chopped water dropwort in it. One writer was told the broth is made in house from dried herring

  Two writers expected fish and got something cleaner than that, with the dropwort carrying it. **One argues it clears the grease better than the cold noodles do.** It is the cheapest of the desserts

• 누룽지 · 라면1 ate it
  nurungji₩3,000

  The other two things you can finish with. Both ₩3,000, and **two of the four items the receipt-review promotion covers** — the cold noodles being the other two

  Only one account of eating it: a family ordered two bowls of the scorched-rice porridge and found it settled the stomach after all that meat. Nobody writes about the ramyeon

• 통오족1 ate it
  tong ojok₩9,000

  A side ordered off the menu rather than picked from the case: ₩9,000, **served with its own sauce.** It sits next to the raw beef under "extras"

  One person ordered it, out of curiosity, and reports extra trotters and a sauce and that it went well with drink. Nobody describes the taste in any detail