Two of the world's best inventions come together when one gets to lay their tongue on samgyeopsal, or barbequed pork belly, a Korean classic. For those of you familiar with Korean cuisine, the pork is normally sliced thinly and barbequed quickly, resulting in crispy pork belly. But I love the belly when it's crisp on the outside and juicy in the middle.
Fortunately, samgyeopsal at 길목 (Gilmok) resolves this dilemma. By cutting the pork belly into chunky pieces only after a large slab has been cooking away for a bit on the barbeque, this allows the centre of each porky piece to stay most and juicy, whilst the outside can develop that smokey, charred and crispy exterior which most humans cannot resist.
It is great dipped in a bit of salt and eaten on its own, or placed in a piece of lettuce together with rice and doenjang (fermented Korean soy bean paste) and wolfed down. Both are excitingly indulgent in their own ways.
This restaurant also does a pretty good pork shoulder, though, for me, it's all about the belly. Wash down with soju and you'll be extremely happy, at least in that temporary, materialistic kind of way.
길목 (Gilmok)
10, Yeongdong-daero 129-gil, Gangnam-gu, Seoul
http://www.diningcode.com/profile.php?rid=xwpkfkrWvUeC&rank=9
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