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SeoulVisited November 2021 Views –

Ppyeotanjip, Seochon: Aged Bone-In Pork Belly Grilled for You near Gyeongbokgung

Strips of pork belly grilling over charcoal in two rows, a long bone-in cut resting along the top of the grill, with slices of zucchini and mushroom at the edge.
How to order Address & map

Most samgyeopsal, Korean pork belly, reaches the table boneless. Ppyeotanjip (뼈탄집), in Seoul's Seochon neighborhood near Gyeongbokgung Station, keeps the bone on. The English food guide Taste Korean Food explains the idea: the parts of the belly closest to the bone are usually trimmed away for convenience, and this restaurant serves them, aged by its own method and grilled at just the right moment.

Chopsticks holding a piece of grilled pork belly with a dab of green wasabi on top, with cheese-topped fried rice on a hot plate behind.
A piece off the grill with a dab of wasabi.

Someone else does the grilling

In my photos from November 2021, the pork belly is already cut into strips and lined up over the charcoal, with a long bone-in piece resting at the top of the grill and slices of zucchini and mushroom at the edge. Lettering is embossed in the corner of the grill plate.

You do not have to manage any of this yourself. Both Taste Korean Food and reviewers on Polle, a Korean restaurant review site, say the staff grill the meat for you. One Polle reviewer writes that this makes the meal easy and relaxed, and that the best bite is pork with pickled chili and wasabi.

What else is on the table

Pieces of meat in a red glaze, sprinkled with sesame seeds and chopped scallions, on a wire grill over glowing charcoal.
Red-glazed meat over charcoal.

Another plate in my photos is meat in a red glaze, finished with sesame and scallions on a wire grill. I can't tell from the photo which menu item it is.

The menu on Polle lists a set that pairs pork belly with grilled bone-in pork (삼겹뼈구이세트), and one reviewer writes that the bone-in pork (뼈구이) was less spicy than expected.

Red fried rice on a cast-iron plate, half covered in melted cheese and chopped scallions, with crisp fried flakes on the other half.
Fried rice under melted cheese.

Next to the pork in my photos is fried rice on a hot iron plate, under melted cheese, the kind of dish many Korean barbecue meals finish with. Taste Korean Food also recommends the doenjang-jjigae (soybean paste stew) and cold noodles.

Before you go

  • The signature cut is listed as 숙성 뼈탄삼겹살 (aged bone-in pork belly) with a two-serving minimum.
  • Polle marks the restaurant as bookable through Naver, and one reviewer says they booked there before visiting.
  • Taste Korean Food suggests coming before 6 pm or after 8:30 pm to avoid the dinner rush, and says there is no afternoon break.
  • One reviewer notes plenty of foreign guests and tables that turn over fairly quickly.

How to order

Show this to the staff

숙성 뼈탄삼겹살 2인분 주세요.

Sukseong ppyeotan samgyeopsal i-inbun juseyo.

Two servings of aged bone-in pork belly, please.

삼겹뼈구이세트 하나 주세요.

Samgyeop ppyeogui seteu hana juseyo.

One pork belly and grilled bone-in pork set, please.

예약했어요.

Yeyak haesseoyo.

I have a reservation.

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