February 19, 2025
Gulgune: Everybody’s Barbecue
Seoul |Seoul -- At Gulgune, a barbecue restaurant in Itaewon, the meat arrives on double-prong skewers, par-cooked over charcoal until just done. A server deftly slides each long strip of samgyeopsal – pork belly – onto a tilted grill pan set over a gas burner, the drippings falling into a vessel below. As the meat browns to golden, a trio of accompaniments sizzles at the pan's bottom: blanched bean sprouts, chopped ripe kimchi, and curls of green onions tossed in a sweet, spicy, and vinegary dressing. Cooked in the rendered fat, they cut perfectly through the meat's richness. Read more
Seoul -- At Gulgune, a barbecue restaurant in Itaewon, the meat arrives on double-prong skewers, par-cooked over charcoal until just done. A server deftly slides each long strip of samgyeopsal – pork belly – onto a tilted grill pan set over a gas burner, the drippings falling into a vessel below. As the meat browns to golden, a trio of accompaniments sizzles at the pan's bottom: blanched bean sprouts, chopped ripe kimchi, and curls of green onions tossed in a sweet, spicy, and vinegary dressing. Cooked in the rendered fat, they cut perfectly through the meat's richness.
For Koreans, samgyeopsal isn’t just a meal – it’s the heart of countless gatherings. The question “고기 먹을까?” (“Shall we go for some barbecue?”) almost always means pork belly is on the menu. Read more
For Koreans, samgyeopsal isn’t just a meal – it’s the heart of countless gatherings. The question “고기 먹을까?” (“Shall we go for some barbecue?”) almost always means pork belly is on the menu. Read more