Halmae Sotttukkeong Samgyeopsal Poseung Branch

The black pork is aged for 72 hours at low temperature, and then seared and smoked to create a tender texture with excellent flavor and aroma.

The black pork is aged at low temperature for 72 hours, then seared and smoked to create a tender texture with excellent flavor and aroma.

The meat is tender and has excellent taste and aroma due to 72 hours of low-temperature aging, initial processing, and smoking of black pork.

Fried rice with kimchi, water parsley, seaweed, and bibimbap sauce cooked in a pot lid, it tastes excellent.