Because sharing is caring, here’s one of my favorite BBQ restaurants that I’ve been frequenting (a lot) lately. It’s uniquely different than others because they serve special cuts of pork that even locals are unaware of. In no particular order, they are as follows:

• bbol sal 뽈살 (meat from the head, specifically the temple area; red like beef and meaty; only 100 grams per pig)
• hayan sal 하얀살 (meat from the neck to mid-riff region; firm yet springy with amazing texture)
• yeonan sal 연안살 (meat from the base of the tail; slightly beefy flavor with a pleasant dense texture)
• mokan sal 목안살 (meat from neck area; juicy and flavorful)

I know, the description probably doesn’t sound appealing, but trust me, these hard-to-find cuts of pork are equally as delicious as the more popular cuts such as samgyeopsal and moksal. Once word gets around about these unknown cuts, I can see many more places opening shop if they can find a reliable butcher who can procure some of these specialty cuts.

Pictured is a two-person assortment platter with perfectly executed sides and an unforgettable doenjang jjigae made with fermented black soybeans. The platter is 15,000 won per 250 grams and – unbelievably – the soup is on the house.

If you’re like me and enjoy eating off-cuts of pork, I highly recommend Mi Galmaegisal in Jongro.