Ansan Seonbu Station Hanuidon Pork Belly Review

The author visited Hanuidon in Ansan Seonbu-dong after hearing about a retro-style meat restaurant where minari and salted hairtail innards are served as basic sides. It was already known as a Seonbu Station restaurant in the source.

Hanuidon is close to Seonbu Station and near the main Seonbu Plaza street, so it is easy to find. The source says a public parking lot is directly in front of the restaurant, making parking relatively easy. Hours are listed as 16:00-03:00.

The restaurant offers outdoor cauldron-lid pork belly, which the author says is not common in Seonbu-dong. Once the weather cools down, the author thinks it would be ideal for pork belly and beer outside. There were about eight outdoor tables, making the outdoor area feel comfortable.

Inside, the restaurant had a clear retro mood. Table spacing and table size were generous, which helped with eating Korean barbecue comfortably. The author also appreciated a sink for quickly washing hands before wrapping meat.

Order for the visit: one serving of pork belly, one serving of pork jowl and pork cutlet naengmyeon.

The group first ordered only those items and planned to add sides later, but the basic setup was already generous: minari, salted hairtail innards and soybean paste stew all came included.

Because minari pork belly is popular these days, the author notes that many restaurants charge around 3,000 won for minari. Here, the source says minari, salted hairtail innards, stew, three kinds of wraps and bracken for grilling came out as basics, which felt very generous.

The stew portion was appropriate and tasted like home-style soybean paste stew: deep and savory. The salted hairtail innards included garlic and had enough saltiness to cut through the richness of the pork.

The meat looked good to the author and was cut thickly.

The grill was lightly coated with pork fat before everything was placed on top.

Cooking on the cauldron lid helped the pork brown without burning, almost as if it were lightly fried. The bracken and minari were also grilled in the pork fat.

The sound of the grilling was described as impressive.

The meal finished with pork cutlet naengmyeon. The author worried the fried pork cutlet oil might feel heavy, but the seasoning sauce kept it from being greasy. Wrapping cold noodles around a piece of pork cutlet was the author's highlight.

After trying pork belly again after a long time, the author found it chewy and delicious. For people looking for a pork restaurant in the area, the author recommends Hanuidon.

Search notes: Seonbu Station meat restaurant, Seonbu Station pork belly, Seonbu-dong restaurants, Ansan pork belly and outdoor cauldron-lid pork belly.