a dry aged pork store This is a place where the market has lowered its distribution margin by directly grooming the best domestic female pigs. The dry-aging technique is used to ferment it for eight days. Warm ginger is added during the aging process to compensate for the cold ingredients of the pig The dry ripeness is characterized by a smooth, concentrated flavor of gravy. The lunch special menu is available and the break time is from 3 to 5.
128, Yanghwa-ro, Mapo-gu, Seoul