Gwanghuijeong Pyeongchon Frozen Pork Belly Review

Hi! Today I visited a frozen pork belly spot in Pyeongchon. This was my second visit to Gwanghuijeong. I first tried the Beomgye branch and liked it so much that I also visited the closer Pyeongchon branch.

The location is about a 3-minute walk from Pyeongchon Station. It is really close, and once you go inside the commercial building, it is easy to spot. Hours: 11:00-22:00 Break time: 15:00-17:00 Last order: 21:30 For lunch, they have a frozen pork belly set meal, gukbap, and spicy pork stir-fry, so it is also a popular place at lunchtime.

Once we sat down, they started setting the table right away. The spread included ssam vegetables, seasoned green onion salad, refreshing dongchimi, various sauces, and pickles. The bracken fern, bean sprouts, and kimchi could be eaten as they were or grilled on the hot plate. Personally, I love adding grilled bracken fern when I wrap pork belly, which is one reason I came back.

The retro-style mother-of-pearl table had such a nice atmosphere. It also made the table setting look even more colorful. There were plenty of dipping options too: soybean powder, seasoned salted shrimp, gochujang, and ssamjang.

Frozen pork belly, 4 servings Kimchi stew Fried rice Soju

We first ordered 3 servings of frozen pork belly, then added 1 more because it was so good. For stew, there were three choices: kimchi, soft tofu, and doenjang. I debated a lot, but I was in the mood for kimchi, so I chose kimchi stew. It was definitely the right choice.

Even though we ordered 3 servings, the meat came out quickly after being sliced. The set also included enoki mushrooms, king oyster mushrooms, and old-style pink sausage. It was just the right lineup.

We laid the pork belly out in a row, sprinkled on pepper, and grilled it. Adding kimchi, bean sprouts, and bracken fern to the grill together is a must. The bracken fern here is really good, so definitely try it. Maybe because it was domestic Grade 1 pork belly, there was no porky odor and it tasted savory.

This was the kimchi pancake, which did not come out with the first table setting. It seemed like they cook it right away when guests arrive, so maybe that is why it was not served at the beginning. The kimchi pancake was seriously delicious. The outside was crispy and the texture was chewy, so I wanted to eat one more.

When I drink soju, I always drink water with it. Even the water at Gwanghuijeong tasted good. The bottle was an old Del Monte-style glass bottle, which added another retro touch. A place that pays attention even to the water is the kind of place where you just have to drink.

While the meat was cooking, we clinked soju glasses. How can you resist soju with frozen pork belly? Because the meat was good, the drinks went down easily too.

The kimchi stew tasted like it had been made with well-ripened kimchi, and it was so good. There was meat inside too, and it felt generous. It paired perfectly with the pork belly. When eating grilled meat, you really do need a hot soup or stew. At the Beomgye branch, I think I had doenjang jjigae, but personally I recommend the kimchi stew.

Perilla leaf, frozen pork belly, bracken fern, Cheongyang chili, garlic, and ssamjang. This was truly the best combination. The bracken fern is amazing, so please try it. It has a great crunchy texture and tastes really good.

The meat was so good that we ordered 1 more serving. When we added the extra serving, mushrooms did not come out separately. The meat was just as tasty as before.

For the finish, the classic K-dessert fried rice appeared. It came out already seasoned from the kitchen.

They spread it thin, mixed it with seaweed flakes, fried it, and pressed it down so the bottom would turn into crispy nurungji. It was fried very deliciously. If you visit Gwanghuijeong, start with frozen pork belly and stew, then make fried rice your must-have ending. The atmosphere is good and the place is popular, so there can be a slight wait on weekday evenings. I recommend booking ahead through Naver Reservation or visiting early. . . .

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