I ordered the signature menu item, Daepae Saeng Samgyeopsal. It wasn’t the frozen daepae most people imagine, but fresh pork belly thinly sliced, so it felt distinctly novel. The samgyeopsal’s characteristic slightly springy texture was well preserved, so it tasted better than I expected, and the seasoned minari served as a basic side made it especially enjoyable.

That said, because the meat is thin, if you don’t manage the heat well it quickly becomes overcooked and tough, which was a bit disappointing. If you want to try daepae samgyeopsal with a different texture, it’s a place worth visiting once.