Jayangdwaejisan-Eob
자양돼지산업
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
A Jayang-dong Restaurant Showcasing the Charm of Specialty Pork Cuts
Punti consigliati
valutazione
Recensioni
fotografia
menù
A rare part that can only yield about 300g per animal, also known as 'Cheon-gyeop-sal', featuring a chewy texture and marbling.
Known as the representative of pork, it is served at an optimal thickness of 23mm for juiciness and texture.
A rich broth made from pork bones, combined with flavorful kimchi and meat. The stew is finished by mixing in rice.
A part between the loin and the skin, characterized by a harmonious balance of moderate fat, rich in juiciness, and boasting a tender texture.
The part located between the diaphragm and the ribs, which has less fat and a rich meaty aroma.
Rich in high-quality protein, this cut has a good flavor and tender texture due to its moderate fat content.
Rich in collagen, it is good for skin health and is a chewy and tender side dish.
Steamed eggs made with cheese, corn, and a secret sauce
When eaten with special cuts of Korean pork, you can experience a maximized taste that is the best combination.
This is a type of makgeolli served as an appetizer to stimulate the appetite before a meal, and it is provided in a 250ml serving when ordered.
