Photo: Duteopsam, 751-4 Maehak-ri, Jeonggwan-eup, Gijang-gun, Busan (두텁삼, 부산 기장군 정관읍 매학리 751-4)
This guide to grilled pork in Busan covers how to grill and wrap samgyeopsal (삼겹살, pork belly), cuts such as moksal (목살, pork neck) and hangjeongsal (항정살), pork ribs and back ribs, from names of cuts to restaurants.
As of October 28, 2026 — Opening days and menus may change. Check before you go.
Photo: Duteopsam, 751-4 Maehak-ri, Jeonggwan-eup, Gijang-gun, Busan (두텁삼, 부산 기장군 정관읍 매학리 751-4)
Samgyeopsal is pork belly. The Encyclopedia of Korean Culture (한국민족문화대백과사전) describes it as the cut running from the belly, where the ribs have been removed, back to the hind leg. The name comes from the three layers (gyeop, 겹) of lean meat and fat that make up the cut.
According to the same encyclopedia, restaurants specializing in grilled samgyeopsal appear to have started in the late 1970s.
Koreans love samgyeopsal. According to the Korea Rural Economic Institute (한국농촌경제연구원), each person in Korea ate about 30.0kg of pork in 2024. That is about the same as chicken (15.2kg) and beef (14.9kg) combined.
Among pork cuts, samgyeopsal is the most popular. In a 2024 survey of 507 consumers by the same institute, 60.0% named samgyeopsal as their favorite pork cut. Second place was moksim (목심), also called moksal (목살), at 24.5%.
It also leads in sales. According to the Korea Institute for Animal Products Quality Evaluation (축산물품질평가원), sales of samgyeopsal from Korea in 2025 were about 5.2 million kg, more than the front leg cut (about 2.91 million kg).
It is popular with foreigners too. In a 2026 survey of foreigners by the Handon Self-Help Fund Management Committee (한돈자조금관리위원회), which promotes Handon (한돈, Korean-raised pork), samgyeopsal ranked first as the favorite Korean food (57.2%). It also ranked first among Korean pork dishes (52.6%).
VISITKOREA, the travel guide site of the Korea Tourism Organization, also introduces samgyeopsal as the most popular of Korea's meat dishes. Busan has a great many samgyeopsal restaurants.
You will often see ogyeopsal (오겹살) on menus too. Samgyeopsal with the skin still attached is called ogyeopsal. It is the same cut as samgyeopsal, but the skin makes it chewier.
Menus also list saeng-samgyeopsal (생삼겹살), naengdong-samgyeopsal (냉동삼겹살) and daepae-samgyeopsal (대패삼겹살). All of them are samgyeopsal, but they differ in whether the meat was frozen and how thickly it is sliced.
| Menu | What kind of meat is it? |
|---|---|
| Saeng-samgyeopsal (생삼겹살) | Samgyeopsal that has not been frozen. It is usually sliced thick. Most samgyeopsal from Korea is sold as saeng-samgyeopsal |
| Naengdong-samgyeopsal (냉동삼겹살) | Samgyeopsal that was frozen for distribution. Much of it is from other countries, and it tends to cost less than saeng-samgyeopsal |
| Daepae-samgyeopsal (대패삼겹살) | Frozen samgyeopsal sliced very thin by machine. It comes out curled up like shavings from a wood plane (daepae, 대패), which is how it got its name |
Daepae-samgyeopsal is thin, so it cooks quickly, and it is fairly cheap, which makes it easy to enjoy casually. In Busan, it seems to have already been popular in the late 1980s in places like the alleys of Choryang (초량).
If you are not sure whether the meat is frozen or fresh, ask when you order.
Samgyeopsal is grilled on a hot plate.
Samgyeopsal gives off a lot of fat, so it is grilled on a flat plate rather than a wire grate.
Do not flip it too often. Flip it once, when one side is nicely browned as in the photo above.
Once both sides are cooked, cut it with scissors and grill it just a little more, until the cut sides are cooked through. Grilling it to about the level in the photo above is good.
In Korea, grilled meat is cut with scissors, not a knife. The scissors are made only for food and come with the tongs, so feel free to use them. Many people find it fascinating the first time they see it.
At some restaurants, the staff grill the meat for you. If they do not, you can ask the staff like this.
How do I grill this? eotteoke guwo meongnayo (어떻게 구워 먹나요?)
People eat it in different ways. Many eat the meat on its own, and many wrap it in a ssam (쌈, a leaf wrap). Eat it however you like.
Ssam means putting grilled meat, ssamjang (쌈장, a seasoned bean paste) and garlic on a leafy vegetable such as lettuce or perilla leaf, and wrapping it up to eat.
When you eat a ssam, open your mouth wide and put the whole thing in at once. That way the filling does not fall out, and you can taste all the ingredients together.
There are no set rules for what goes in a ssam. Grilled garlic, pachae (파채, seasoned green onion salad), kimchi, bean sprouts, seasoned vegetable side dishes, even salted shrimp (saeujeot, 새우젓), anything on the table tastes good in it. Piling on a bit of everything is the Korean way.
Pachae (파채) is a side dish of thinly sliced green onion tossed in seasoning. It is also called pajeori (파절이), and in Busan it is sometimes called paraejaegi (파래재기). Put it in a ssam or on the meat.
Try grilling kimchi (김치) on the plate next to the meat. It soaks up the meat fat and goes well with the meat. Grilled kimchi tastes quite different from raw kimchi. We recommend trying it.
Photo: Musoe Kimchi Samgyeop, Gwangalli Branch, 202-7 Gwangan-dong, Suyeong-gu, Busan (무쇠김치삼겹 광안점, 부산 수영구 광안동 202-7)
Some restaurants also grill mushrooms and onions with the meat. Eat the grilled vegetables with the meat or put them in a ssam.
Some restaurants also serve minari (미나리, water dropwort) or pa-kimchi (파김치, green onion kimchi). Eat them with the meat or put them in a ssam. Try grilling the minari and pa-kimchi on the plate too.
Ssamjang is not the only dipping sauce either. It differs by restaurant: some give only salt, some give salt mixed with sesame oil, some serve salted seafood (jeotgal, 젓갈), and some give minced garlic mixed with sesame oil and salt.
In the photo, going clockwise from the top left, you see jeotgal, the minced garlic and sesame oil sauce, pachae and ssamjang. Pachae is not a sauce. It is a side dish to eat with a ssam or the meat.
It is fine to make a ssam and enjoy several flavors and textures together. At first, though, try the grilled meat with just a little salt, so you can taste the meat as it is.
Then try the other sauces one by one and compare the flavors. The same meat tastes different depending on the sauce.
After finishing the meat, many people finish the meal with doenjang-jjigae (된장찌개, soybean paste stew), bokkeumbap (볶음밥, fried rice) or naengmyeon (냉면, cold noodles).
Below are samgyeopsal restaurants with many Naver Map reviews across all of Busan. Review counts are the figures checked in 2026. Each branch was counted separately, and restaurants that mainly serve beef or ribs were left out.
| Restaurant | Reviews | Location |
|---|---|---|
| Deobareun Sikdang (더바른식당) Oncheonjang Direct-Run Branch Dongnae-gu Oncheonjang (동래구 온천장), aged saeng-samgyeopsal, opens at 11 AM, closed 3 PM to 4 PM on weekdays | 9,872 | NaverGoogle |
| Donbegi (돈베기) Gwangan Branch Suyeong-gu Gwangan-dong (수영구 광안동), 480-hour aged ogyeopsal and moksal, staff grill for you, opens at 12 PM | 9,467 | NaverGoogle |
| Busan Samgyeopsal (부산삼겹살) Hadan Main Branch Saha-gu Hadan-dong (사하구 하단동), saeng-samgyeopsal from Handon (Korean-raised pork) 7,500 won per 100g, black pork samgyeopsal 5,500 won per 100g, open until 3 AM | 8,834 | NaverGoogle |
| Hubaldae (후발대) Seomyeon Main Branch Busanjin-gu Bujeon-dong (부산진구 부전동), yellow clay saeng-samgyeopsal 150g, staff grill for you, opens at 5:30 PM | 8,357 | NaverGoogle |
| Wanbeoljip (완벌집) Gyeongseong University Main Branch Nam-gu Daeyeon-dong (남구 대연동), in front of Gyeongseong University (경성대), Wanbeol set (for 2) 37,500 won, served already grilled from the kitchen, opens at 5 PM | 8,171 | NaverGoogle |
| Geobugi Dongne (거북이동네) Seomyeon Branch Busanjin-gu Bujeon-dong (부산진구 부전동), aged samgyeopsal, opens at 11 AM | 7,963 | NaverGoogle |
| Goban Sikdang (고반식당) Haeundae Branch Haeundae-gu U-dong (해운대구 우동), aged saeng-samgyeopsal, staff grill for you | 7,644 | NaverGoogle |
| Chopilsal Dwaeji-gui (초필살돼지구이) Gwangan Direct-Run Branch Suyeong-gu Gwangan-dong (수영구 광안동), salt-seasoned ogyeopsal and kkeopdegi (껍데기, pork skin), dwitgogi (뒷고기, grilled scrap cuts) also sold, opens at 5 PM | 6,436 | NaverGoogle |
| Duteopsam (두텁삼) Gijang-gun Jeonggwan-eup (기장군 정관읍), aged samgyeopsal 120g 13,000 won, aged moksal 120g 12,000 won, staff grill for you | 6,086 | NaverGoogle |
| Musoe Kimchi Samgyeop (무쇠김치삼겹) Gwangalli Branch Suyeong-gu Gwangan-dong (수영구 광안동), Musoe Kimchi Samgyeop 12,500 won, a notice in the restaurant says they grill it for you | 6,081 | NaverGoogle |
If a restaurant has several branches, only the branch with the most reviews is in the table. The other branches are listed below.
Most samgyeopsal restaurants open in the afternoon. Many are closed at lunchtime, so check the opening hours before you go.
If you are dining alone, first ask whether they take a single portion. Some restaurants require a first order of two portions or more. Whether the price is per 100g or per portion also differs by restaurant.
When you look at samgyeopsal prices, always check the weight too. One portion can be 150g, 180g, 200g or another amount depending on the restaurant, so comparing only the price can mislead you into thinking a place is cheaper than it is.
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After samgyeopsal, the menu item you see most often is moksal (목살, pork neck). Next come kkeopdegi (껍데기) and hangjeongsal (항정살), and galmaegisal (갈매기살) is also fairly common.
It is hard to tell which cut is which from the names alone, so here is a summary first.
The top is moksal, the bottom is samgyeopsal, and the left is kkeopdegi.
Photo: Hakjangdoga, 585-91 Hakjang-dong, Sasang-gu, Busan (학장도가, 부산 사상구 학장동 585-91)
| Menu | Cut | Texture |
|---|---|---|
| Moksal (목살) | Meat from the neck of the pig. The Ministry of Food and Drug Safety (식품의약품안전처) cut classification calls it moksim (목심) | Lean meat with a moderate amount of fat mixed in, so it is juicy and tender |
| Kkeopdegi (껍데기) | The skin of the pig. It is often ordered together at samgyeopsal restaurants | Chewy |
| Hangjeongsal (항정살) | A cut from the neck and shoulder area of the pig. The National Institute of Animal Science (국립축산과학원) explains that it is also called cheon-gyeopsal (천겹살) | Fat is spread evenly through it, so it is very tender |
| Galmaegisal (갈매기살) | The diaphragm (가로막) of the pig. Only two strips come from each pig | Low in fat, soft and tender |
| Gabeurisal (가브리살) | Meat attached on top of the loin. Its formal name is deungsim-deotsal (등심덧살) | Softer and more tender than samgyeopsal |
| Deolmisal (덜미살), Kkodeulsal (꼬들살) | A cut from the back of the pig's neck. Lean meat and fat are moderately mixed | Firm and springy, with a pleasant chew |
| Ppolsal (뽈살) | A cut from the cheek (temple area) of the pig. Only a very small amount comes from each pig | Rich in gelatin, so it is chewy |
| Dwitgogi (뒷고기) | Scrap meat left over when the carcass is cut into separate cuts at the slaughterhouse, collected and grilled. It is said to have started in Gimhae (김해), South Gyeongsang Province (경남) | Several cuts are mixed together, so the texture varies |
Moksal (목살)
Hangjeongsal (항정살)
Deolmisal (덜미살)
Ppolsal (뽈살)
In the photo above, the thick piece of meat on the left is moksal, and the three pieces on the right are samgyeopsal.
Many restaurants sell several specialty cuts together on one plate. If it is your first time, order a mixed plate and compare the cuts.
Kkeopdegi (껍데기) is grilled pork skin. People often order it along with samgyeopsal at pork restaurants, and some places marinate it in seasoning before grilling.
Some meat restaurants also have yukhoe (육회) on the menu, which is not a grilled dish. The Encyclopedia of Korean Culture describes it as thin slices of lean beef, seasoned and served raw. It is often served with Asian pear or an egg yolk.
Yukhoe is a dish Koreans love to eat. Hardly any meat restaurants sell it as their main dish, but travel is a good chance to try an unfamiliar food. It goes well alongside grilled meat.
Below are restaurants with many reviews. Samgyeopsal restaurants are in section 1 above, so they are left out here.
| Restaurant | Reviews | Location |
|---|---|---|
| Seokhwayeon (석화연) Gwangan Main Branch Suyeong-gu Gwangan-dong (수영구 광안동), near Gwangalli Beach, moksal 130g 14,900 won, also has deolmisal, gabeurisal and hangjeongsal | 5,761 | NaverGoogle |
| Sanseong Sigyukjeom (산성식육점) Dongnae Main Branch Dongnae-gu Myeongnyun-dong (동래구 명륜동), Nuruk Moksal (누룩목살) is the signature dish, staff grill for you | 5,050 | NaverGoogle |
| Deogeumdong (더금동) Busan Main Branch Nam-gu Daeyeon-dong (남구 대연동), samgyeopsal, moksal, galmaegisal, and a gabeurisal and hangjeongsal set, staff grill for you, opens at 12 PM, open year-round | 4,941 | NaverGoogle |
| Jeonpo Ondam (전포 온담) Busanjin-gu Jeonpo-dong (부산진구 전포동), Jikgak Moksal (직각목살) 14,000 won, staff grill for you, opens at 4 PM on weekdays | 4,380 | NaverGoogle |
| Hakjangdoga (학장도가) Sasang Main Branch Sasang-gu Hakjang-dong (사상구 학장동), galmaegisal, moksal, kkeopdegi, yangnyeom-galbi (양념갈비, marinated pork ribs), staff grill for you | 3,950 | NaverGoogle |
| Oneul Gimhae Dwitgogi (오늘김해뒷고기) Hadan Main Branch Saha-gu Hadan-dong (사하구 하단동), fresh dwitgogi (생뒷고기, unmarinated) and kkeopdegi, closes at midnight | 3,852 | NaverGoogle |
| Pyeonghwa Gimhae Dwitgogi (평화김해뒷고기) City Hall Branch Yeonje-gu (연제구), near Busan City Hall, dwitgogi, Pyeonghwa Pujimhanpan (평화 푸짐한판), a hearty platter for 2 people 35,000 won, opens at 5 PM | 3,836 | NaverGoogle |
| Gwanganmok (광안목) Gwangan Branch Suyeong-gu Millak-dong (수영구 민락동), dry-aged Anmoksal (안목살) 14,500 won, opens at 12 PM | 3,795 | NaverGoogle |
| Myeongseong Gogitjip (명성고깃집) Songdo Branch Seo-gu (서구), near Songdo Beach (송도해수욕장), ppolsal and kkodeul moksal, ogyeopsal 120g, deungsim-deotsal (등심덧살) 100g, Modeum Hanpan (모듬한판) small 550g, opens at 12 PM | 3,520 | NaverGoogle |
If a restaurant has several branches, only the branch with the most reviews is in the table. The other branches are listed below.
Oneul Gimhae Dwitgogi and Pyeonghwa Gimhae Dwitgogi have Gimhae (김해) in their names because dwitgogi started in Gimhae. The restaurants themselves are in Busan.
Hakjangdoga has outdoor seating in a courtyard with a gravel floor. If you would like to sit outside, ask when you make a reservation. This introduction to Hakjangdoga is not an advertisement.
Photo: Hakjangdoga, 585-91 Hakjang-dong, Sasang-gu, Busan (학장도가, 부산 사상구 학장동 585-91)
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Dwaeji-galbi (돼지갈비) is pork rib meat marinated in seasoning and grilled over charcoal or on a grill plate. When marinated in a soy sauce seasoning, it is sweet and savory and goes well with rice.
It is made the same way as Bulgogi (불고기), which is well known among foreigners. In both dishes, the meat is marinated in a soy sauce seasoning and then grilled.
The difference is the cut of meat. Bulgogi mostly uses thinly sliced beef, while dwaeji-galbi uses pork from the rib area, which is why it has the name galbi (갈비, ribs).
| Menu | What kind of meat is it? |
|---|---|
| Yangnyeom-galbi (양념갈비) | Ribs marinated in seasoning. They are sweet and burn easily, so many restaurants have staff grill them for you. |
| Saeng-galbi (생갈비) | Ribs without seasoning. You can taste the meat as it is. |
The two names above are divided by whether the meat is seasoned. Sutbul-galbi (숯불갈비) describes how it is cooked. It means ribs grilled over charcoal, and both yangnyeom-galbi and saeng-galbi can be charcoal-grilled.
Photo: Haeundae Haseonjip, 1521-3 Jung-dong, Haeundae-gu, Busan (해운대 하선집, 부산 해운대구 중동 1521-3)
Some restaurants list prices per 100g and others per portion. Baegyang Sutbul-galbi (백양숯불갈비) lists prices per 100g, so you can order just the amount you want to eat.
Below are dwaeji-galbi restaurants with many reviews. Restaurants that mainly serve samgyeopsal are introduced above, so they are left out here.
| Restaurant | Reviews | Location |
|---|---|---|
| Haeundae Haseonjip (해운대 하선집) Haeundae-gu Jwa-dong (해운대구 좌동), Handon (한돈, Korean-raised pork) marinated dwaeji-galbi 250g 23,000 won, served as a full Korean set meal, no break time | about 11,000 | NaverGoogle |
| Galbigamasitda (갈비가맛있다) Haeundae Haeundae-gu U-dong (해운대구 우동), Dwaeji Wang-galbi (돼지왕갈비, jumbo pork ribs) 14,000 won, staff grill for you, open until 6 AM | 7,988 | NaverGoogle |
| Sikdang Samseon (식당3선) Centum Branch Haeundae-gu (해운대구), right by Exit 1 of Centum Station (센텀역) on the Donghae Line, marinated dwaeji-galbi 300g 23,000 won, staff grill for you | 7,894 | NaverGoogle |
| Baegyang Sutbul-galbi (백양숯불갈비) Deokcheon Branch Buk-gu Deokcheon-dong (북구 덕천동), Jinjja Yangnyeom-galbi (진짜양념갈비) 100g 3,300 won, Jinjja Saeng-galbi (진짜생갈비) 100g 3,900 won | 4,152 | NaverGoogle |
| Gilchon Sutbul-galbi (길촌숯불갈비) Seomyeon Main Branch Busanjin-gu Bujeon-dong (부산진구 부전동), unmarinated and marinated dwaeji-galbi, one platter 500g | 4,122 | NaverGoogle |
| Haean Sutbul-galbi (해안숯불갈비) Gwangalli Main Branch Suyeong-gu Gwangan-dong (수영구 광안동), marinated pork ribs 200g 14,900 won, unmarinated pork ribs 150g 14,900 won, opens at 5 PM | 3,782 | NaverGoogle |
| Giwajip Sutbul-galbi (기와집숯불갈비) Hwamyeong Main Branch Buk-gu Hwamyeong-dong (북구 화명동), marinated pork ribs 200g 13,000 won, saeng-galbi 150g 13,000 won | 3,216 | NaverGoogle |
| Bueongi Maeul (부엉이마을) Jung-gu Bupyeong-dong (중구 부평동), near Nampo-dong (남포동), pre-grilled marinated pork ribs 800g 42,000 won | 3,192 | NaverGoogle |
| Busan Sutbul-galbi (부산숯불갈비) Jung-gu Sinchang-dong (중구 신창동), a 50-year-old restaurant, pork ribs grilled over a briquette fire | 2,354 | NaverGoogle |
If a restaurant has several branches, only the branch with the most reviews is in the table. The other branches are listed below.
Haeundae Haseonjip takes reservations through the Catchtable app. To learn how to book without a Korean phone number, see Restaurant Reservations & Waitlists in Busan Without a Korean Phone Number.
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Deung-galbi (등갈비) is the meat attached to the rib bones along a pig's back. In the Ministry of Food and Drug Safety's cut classification, it is classified as a cut on the samgyeopsal side of the pig. It is grilled on the bone, and you pick it up and gnaw it off with your hands.
Many menus call it jjok-galbi (쪽갈비). It is deung-galbi cut into individual ribs and grilled. You can choose between salt-grilled and seasoned versions.
Yangpuni Galbijjim (양푼이갈비찜) is a dish of ribs simmered in a spicy seasoning and served in a large bowl. It is steamed or braised rather than grilled, so staff cut the meat with scissors for you.
Photo: Godam, Dongnae Direct-Run Branch, 558-13 Myeongnyun-dong, Dongnae-gu, Busan (고담 동래직영점, 부산 동래구 명륜동 558-13)
Photo: Deungjjak, 168-107 Bujeon-dong, Busanjin-gu, Busan (등짝, 부산 부산진구 부전동 168-107)
Deung-galbi is hot, so many restaurants give you cotton gloves. You put plastic gloves over the cotton gloves, then hold the ribs and eat.
Gamjatang (감자탕) is a soup made by boiling bones for a long time, so it is left out of this article. Below are deung-galbi and braised-rib restaurants with many reviews. Sinchon Yangpuni (신촌양푼이) sells only braised dishes, with no grilled menu.
| Restaurant | Reviews | Location |
|---|---|---|
| Sinchon Yangpuni (신촌양푼이) Seomyeon Main Branch Busanjin-gu Bujeon-dong (부산진구 부전동), no grilled dishes, braised dishes only, Yangpuni Galbijjim one portion 250g 14,000 won, served cooked, open year-round | about 10,000 | NaverGoogle |
| Bak Boksun Jjok-galbi (박복순 쪽갈비) Yeonsan-dong Main Branch Yeonje-gu Yeonsan-dong (연제구 연산동), choose from plain (dambaek, 담백), soy sauce (ganjang, 간장) or spicy seasoned (yangnyeom, 양념) flavors, from 13,000 won per portion, first order must be 3 portions or more, served pre-grilled | 5,876 | NaverGoogle |
| Godam (고담) Dongnae Direct-Run Branch Dongnae-gu Myeongnyun-dong (동래구 명륜동), grilled ribs on the bone (ppyeo-gui, 뼈구이) and jjok-galbi, served pre-grilled, opens at 4 PM | 2,671 | NaverGoogle |
| Mun Igang Ppyeodori (문이강 뼈도리) Busanjin-gu Jeonpo-dong (부산진구 전포동), grilled ribs on the bone (ppyeo-gui, 뼈구이), opens at 5 PM | 2,292 | NaverGoogle |
| Deungjjak (등짝) Busanjin-gu Bujeon-dong (부산진구 부전동), salt-grilled and seasoned deung-galbi, half-and-half set, served pre-grilled, opens at 5 PM | 2,207 | NaverGoogle |
| Michin Jjok-galbi (미친쪽갈비) Jung-gu Bupyeong-dong (중구 부평동), jjok-galbi specialist | 2,140 | NaverGoogle |
| Busan Jjokjjok-galbi (부산쪽쪽갈비) Main Branch Busanjin-gu Bujeon-dong (부산진구 부전동), salt-grilled jjok-galbi, opens at 5 PM | 1,991 | NaverGoogle |
| Apsan Keungoljip (앞산큰골집) Busan Gwangan Branch Suyeong-gu Gwangan-dong (수영구 광안동), grilled deung-galbi, first order 2 portions, also sells gondeure rice (gondeure-bap, 곤드레밥, rice with edible thistle greens) and buckwheat pancakes (memil-jeon, 메밀전) | 1,960 | NaverGoogle |
| Ojjogirak (오쪽이락) Gwangan Main Branch Suyeong-gu Millak-dong (수영구 민락동), salt-grilled jjok-galbi and mild or spicy seasoned versions, half-and-half set, also sells kkeopdegi | 1,721 | NaverGoogle |
If a restaurant has several branches, only the branch with the most reviews is in the table. The other branches are listed below.
Most jjok-galbi restaurants serve the ribs pre-grilled. You only need to warm them on the grill plate, so there is little to worry about even if you do not know how to grill.
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