Thinly cut frozen slices of samgyubsal has become a very trendy style of Korean BBQ these days. There are restaurants opening up all over Seoul specializing in this type of pork cut. There is a place in Itaewon (Nari’s House) where there is always a line that has been featured on 수요미식회. Haeng Jin opened up in Mapo’s Hapjeong Station a few months ago. 

This style of samgyubsal was very popular in the 1980’s. You take the samgyubsal, freeze it and slice it into thin slices. How they cooked it back then was on top of aluminum foil presumably to save time on having to clean the cast iron plate. Personally, I would rather have them cook the samgyubsal without the aluminum foil. I don’t think there is any positive health benefits of cooking it on foil.

Another nice touch of this restaurant is classic Korean hits from the 1980s playing in the background. They are trying to transport you back to that era.

After you eat the pork, you should get an order of the fried rice with egg on top. Fortunately, they take the foil off when they cook that. Cooking tip: Make sure you cook it long enough to make the rice extra crispy.

Here is another nice thing – they’re open till 4 AM.

SFP 2 Forks

There are people waiting all the time. There is a waiting list.

Even the dishes that they use is circa 1980’s.
SFP hasn’t seen this type of soju. It wasn’t bad. The best thing about this was that the soju was ICE COLD. That is how soju should always be served. The soju was frozen on the inside a bit. Loved it.

There is a can of McCormick black pepper on each table. Again, a reminder of the 1980’s.

A lot of oil drippings from the pork.

Naver Restaurant Info Link (Map, Hours, Links, etc).

Naver Store Info

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