One of the things we came to appreciate during our road trip across Korea was that some of the best meals were found in the most ordinary places. While searching for a classic Korean BBQ near Choryang Traditional Market, we found ourselves on a street lined with barbecue restaurants. One shop stood out – not because it was the biggest, but because locals filled the tables even on a weekday evening.
Hwaseong Grilled Pork Belly is simple and unpretentious.
Their samgyeopsal is cooked on a large hotplate rather than over charcoal. Without the smoky flames, the pork develops an even golden-brown crust while slowly cooking in its own rendered fat. Every piece remained juicy and tender, while the kimchi, onions and bean sprouts absorbed the rich pork fat, becoming sweeter and more mellow as they caramelised.
The pork belly was excellent, but the real surprise was the grilled pork skin.
Springy at first bite, it gradually softened into a sticky layer of collagen that coated the palate with a rich, velvety texture. It was deeply satisfying without feeling heavy.
Good pork skin is the result of careful preparation long before it reaches the grill. The skin must be meticulously scraped clean, trimmed of excess fat and slowly simmered until the collagen softens without falling apart. The margin for error is surprisingly small. Too firm and it becomes tough and rubbery; too soft and it loses the pleasant springiness that makes it so satisfying. Finding that sweet spot where the skin remains bouncy yet gradually releases its silky richness takes patience, consistency and years of experience.
The manager later shared that it is their most popular dish, and after tasting it, we understood why. Places like Hwaseong remind us why The Humble Belly exists. Beyond Korea’s famous restaurants are countless neighbourhood establishments quietly preserving traditional flavours every single day. They may never make international headlines, but they are the ones faithfully carrying their region’s food heritage forward, one grill at a time.