Sadangdon

Samgyeopsal restaurant "Sadang-don" at Sadang Station Review of eating all the menus Rating: 4.5 points -One of the taste, quantity, service, and price is a little disappointing. # Taste This is a place where meat is aged using the "dry salt aging" method. In fact, while making beef steak, I used the dry salting method, but I was curious about the taste of pork. In the end, because it is an aging method that is used to trap moisture in pork, I wondered if it would be able to retain its moisture when grilled over charcoal. So, try ordering the meat menu. 1. Five-gyeopsal: The skin of the pork belly and some fat layer have not been removed. I was a little worried about the smell of the skin, but I don’t have to worry about that at all. It is light and never feels whether it is due to the aging method. 2. Chuck meat: If you eat it by grilling it at other karma, it is often dry, but Sadang-don’s throat can keep its moist feeling. (Of course, I fail a little because I am not good at grilling meat.) 3. Galmakisal, sirloin deotsal: In the case of galmakisal, it is a favorite part, so the taste could not be evaluated. Even in the case of sirloin, sirloin, sirloin was cooked lightly without odor. 4. Shell: No special features. 5. Chan: The parsley geotjeolli was more delicious than I thought. It is really delicious if you wrap it with meat. Needless to say, the harmony of salted cutlass fish and pork is good. # atmosphere It's a neat atmosphere. It was very good because the duct sucked in the smell of meat well and there was no smoke inside the store. # service The person who cooks the meat is very kind, and above all, the boss wants to listen to customers. # price The price of 14,000 won for 150g~160g may seem expensive, but I personally think it is a reasonable price. * General review This house is recommended for revisit doctors and acquaintances. The composition of the side dishes is also good and good charcoal is used.

four necks three ribs The juice when you eat the neck is really juicy itself The ribs were just that. Cold noodles were also commercially available, so that was the case. This place is an absolute no-brainer.

The meat quality is the best. Five folds, neck, and skin are good. The greens, water parsley, red pepper, and mushrooms are also very delicious. The best meat restaurant in Sadang Station.

The pork belly and neck are delicious. A lot of young people are coming.

A delicious meat restaurant with a wait.. The water parsley was very good.. The response was a bit slow and the meat was not grilled.

This is the best value for money in the shrine. The neck and skin are highly recommended. In particular, you must close the shell with your mouth.

It's been a long time since I've eaten such delicious meat. Strongly recommend the neck. The combination with water parsley, mushrooms, and red pepper is also fantastic. Let go of the prejudice that pigs should be cooked all over and try cooking the pork belly in medium-medium well-done.