Namcheon-dong pork restaurant, Busan: 5 condiments in order at Jukrim

On a day when I wanted to see the sea at Gwangalli and eat some good pork, I went looking for a place with something a bit special. This time I visited Jukrim Sutbul Dwaeji Gui, a well-known spot in Nam-cheon-dong, Suyeong-gu, Busan.

It's not just a place for regular pork belly or pork neck — they specialize in aged pork and Iberico special cuts, so I was extra excited. What I especially liked was that a staff member grilled everything from start to finish, so I didn't have to worry about the grilling at all and could just relax and eat.

What we ordered that day was Jukrim Sutbul Dwaeji Gui's signature menu, the Jukrim Iberico Set. Here's my honest review of trying all three Iberico special cuts plus the soybean-paste rice with brisket.

Where is Jukrim Sutbul Dwaeji Gui? 3 minutes from Gwangalli Beach

Jukrim Sutbul Dwaeji Gui is at 71 Gwangnam-ro, 1F, Suyeong-gu, Busan (Nam-cheon-dong 32-3). It's in Nam-cheon-dong, close to Gwangalli Beach, so it's a great stop when you're looking for somewhere to eat around Gwangalli.

It's an easy walk from Geumnyeonsan Station too, and being close to Gwangalli Beach makes it perfect for a Gwangalli date → BBQ dinner course. It's especially good for going sightseeing at Gwangalli and then heading over for BBQ in the evening, so if you're a traveler in Busan looking for somewhere to eat, this is worth keeping in mind. It's a 3-minute walk from Gwangalli Beach 👍🏻

Aged pork and Iberico grilled over charcoal

🌿 An aged-pork specialty restaurant

Jukrim Sutbul Dwaeji Gui specializes in aged pork. They also care a lot about the charcoal they grill with — they use real charcoal (chamsut) to cook the meat.

Instead of just grilling on a regular pan, the pork is cooked over charcoal, so the meat's own flavor gets a smoky charcoal aroma added to it. If you love meat, you'll probably enjoy that subtle smoky-charcoal fragrance that's unique to charcoal-grilled pork.

🥩 Jukrim Sutbul Dwaeji Gui's Iberico

And you can't talk about this place without mentioning Iberico. Iberico pigs are known to be raised on the Iberian Peninsula, where Spain and Portugal are located. Compared to regular pork, they're known for clear marbling and a richer flavor.

Jukrim Sutbul Dwaeji Gui has several Iberico special cuts prepared for you to try. What I had this time was pluma, the crocodile cut, and rib-belly meat. All three were cuts I was trying for the first time, so it was fun listening to the staff explain them as we ate.

What does the name 'Jukrim' mean?

Jukrim Sutbul Dwaeji Gui has a distinctive name from the start! 'Jukrim' (죽림) means a forest made of tall, straight bamboo. The restaurant says it embodies the idea of welcoming guests with a heart as upright as bamboo and honest, skillful cooking.

They say they put care into plating the side dishes, trimming the meat, and keeping the charcoal alive so the meat doesn't lose its warmth — all to honestly deliver the true flavor of the meat and the charcoal's smoky taste.

Knowing this backstory before visiting made it feel less like a place that simply sells meat and more like a place that puts real care into every single piece.

✔️ Open until 1am

Inside Jukrim: atmosphere and the side dish spread

Here's the inside of Jukrim Sutbul Dwaeji Gui! It was really clean.

After we sat down and ordered, they brought us the charcoal.

Then they brought out the side dishes! House-made scallion sauce, house-made fermented anchovy (maeljeot), Maldon salt, wasabi, scallop jeotgal, yuzu-aged baek-kimchi (white kimchi), scallion salad, and 4 kinds of house-made pickles.

And when we ordered beer, they brought it right away haha. It's Friday night, isn't it — of course we're having a drink 🩵

Jukrim Sutbul Dwaeji Gui menu and prices

Iberico special cuts

• Iberico pluma 100g – ₩14,000
• Iberico crocodile cut 100g – ₩14,000
• Iberico rib-belly meat 100g – ₩14,000
• Seasoned Iberico pluma 100g – ₩15,000
• Seasoned Iberico crocodile cut 100g – ₩15,000
• Seasoned Iberico rib-belly meat 100g – ₩15,000
• *Seasoned cuts require a minimum order of 2 servings

Aged pork

• Aged raw pork belly 130g – ₩14,000
• Aged raw pork neck 130g – ₩14,000

Other menu

• Korean beef yukhoe (raw beef) 180g – ₩25,000

Meal menu

• Soybean-paste rice with brisket – ₩9,000
• Kimchi noodle soup – ₩7,000
• Bibim noodles – ₩7,000
• Soybean-paste stew – ₩6,000
• Kimchi stew – ₩6,000
• Kimchi fried rice – ₩6,000
• Barley scorched-rice soup – ₩8,000

Sides & drinks

• Grilled cheese – ₩5,000
• Steamed egg – ₩5,000
• Bamboo liquor – ₩6,000
• Highball – ₩8,000
• Soju/beer – ₩5,000

※ Menu items and prices may change, so please check the actual menu board before visiting.

What we ordered: the Jukrim Iberico Set, 450g

Jukrim Iberico Set / Iberico 450g (pluma + crocodile cut + rib-belly meat, 3 kinds) / soybean-paste rice with brisket / bottled beer

We chose this menu because it lets you try all three Iberico special cuts at once, and finish with soybean-paste rice with brisket. Personally, if you want to compare several special cuts side by side, I think a set like this is a great choice 🫶

Staff grill everything for you, start to finish

This was one of the things I liked most about Jukrim Sutbul Dwaeji Gui. A staff member grills the meat from start to finish. Special cuts especially need different grilling times for each part, so if you grill them wrong, the texture can change.

But here, since staff grill it for you, we just sat comfortably and chatted while we waited. On top of that, while grilling, they explained where each cut comes from and what its characteristics are. Since these were cuts I was trying for the first time, hearing these explanations while eating made it even more fun 👍🏻

First cut: pluma

The first cut we tried was Iberico pluma. The staff explained that pluma means 'feather' in Spanish. The meat is shaped thin and light like a feather, which is how it got its name. They also said only a small amount can be obtained from one pig, making it a rare special cut. The fat is evenly marbled, giving it a soft texture and rich flavor.

The staff moved the fully-cooked meat to the edge of the charcoal grill and showed us how to eat it. We tried the first bite the way they suggested — dipped lightly in Maldon salt. Rather than piling on sauces or condiments from the start, tasting the meat's own flavor first with just a touch of salt was great! It melts, it just melts 🫠

Second cut: crocodile cut

Next was the Iberico crocodile cut, which had an odd name from the start. I was curious why it's called that, and the staff explained that the grain and shape of the meat resembles a crocodile's skin.

The crocodile cut is said to have a clean, meaty aroma. Tasting it, I found it had less fat than the pluma and a chewier texture.

It's a different experience from meat that melts softly, so if you like meat with a good chew, you'd probably like this cut too. The crocodile cut is delicious too. Even though it's the same Iberico, the texture really changes with the cut, and it was fun comparing them as we ate haha.

Third cut: rib-belly meat

Last was the rib-belly meat. This cut sits between the ribs, and is said to be softer than pork belly, with a membrane that was attached to the bone giving it a nice chew when you bite into it.

Trying it, it was soft but had a satisfying chew, different again from the other two cuts! It was delicious too haha.

Pluma is soft and full of flavor, the crocodile cut is lean and chewy, and the rib-belly meat is soft with a nice bite — after trying all three, the special cuts were definitely delicious haha.

The vegetables grilled alongside the pork

We didn't just eat meat the whole time. The staff also grilled scallions, mushrooms, and shishito-style peppers for us. Watching the vegetables turn golden brown over the charcoal, eating them with the meat was a really good match.

Especially aromatic vegetables like the peppers and scallions, lightly grilled over charcoal, went great with the meat. Instead of just eating meat nonstop, mixing in some grilled vegetables in between made the flavors richer 👍🏻

Finishing with soybean-paste rice with brisket

Just as we were finishing up most of the meat, the soybean-paste rice with brisket arrived!

Since it was just the two of us, the staff also brought two extra bowls for portioning it out.

We each scooped it into our own bowl, and finishing off the meat with warm soybean-paste rice with brisket left us really full. Since the rice comes mixed right in, having a proper meal course after the meat instead of just stopping at meat made it feel like a complete meal. I really recommend this combo!

The 5 condiments at Jukrim, in the order they're meant to be eaten

There was a guide printed on the table for how to best enjoy the food at Jukrim Sutbul Dwaeji Gui! I tried it in the order shown haha.

① First bite with Maldon salt

First, dip the well-charcoal-grilled meat lightly in Maldon salt. They say this is the best way to taste the meat's own natural flavor. We tried the first bite with just a touch of salt too, and it was nice to taste the meat itself first before layering on different sauces.

② Jukrim's signature house-made scallion sauce

Second is the signature house-made scallion sauce, served individually per person. It adds the umami of the scallion sauce to the clean-tasting meat, giving a different flavor from eating the meat plain. The subtle scallion aroma paired well with the meat.

③ House-made fermented anchovy sauce with wasabi

Third is dipping the meat deeply into Jukrim's own house-made fermented anchovy (maeljeot), then adding wasabi. The deep umami of the maeljeot combined with the sharp kick of wasabi let us enjoy a richer, bolder flavor.

④ Scallop jeotgal with yuzu-aged baek-kimchi

Fourth is a slightly unusual combination. Top the meat with scallop jeotgal, then pair it with yuzu-aged baek-kimchi (white kimchi). Putting scallop jeotgal on a bite of meat and eating it together with the baek-kimchi added a savory, clean, yet refreshing flavor. If you like the combo of meat and kimchi, this one's worth trying at least once.

⑤ Seasoned scallion salad and house-made pickles

Beyond that, the restaurant also has house-made scallion salad and 4 kinds of house-made pickles ready. With so many condiments to choose from — salt, scallion sauce, maeljeot, scallop jeotgal, and more — you can pick whatever combination fits your mood that day.

Why the staff grilling stood out at this Gwangalli pork restaurant

💛 The biggest strength of Jukrim Sutbul Dwaeji Gui that I noticed on this visit was, again, the grilling service. A lot of the special cuts have unfamiliar names, and it's not always clear how well-done they should be cooked to taste their best. But since the staff grilled everything from start to finish and explained each cut along the way, even a first-time visitor could eat comfortably.

We didn't have to grill anything ourselves, so we could chat with each other and eat at a leisurely pace. Knowing exactly which cut pluma, the crocodile cut, and rib-belly meat were as we ate made it much more fun than just eating meat without knowing. They also have aged raw pork belly and aged raw pork neck, so there's plenty of variety to try :)

⭐ Overall verdict on Jukrim Sutbul Dwaeji Gui

• A place to try both aged pork and Iberico special cuts
• You can taste pluma, the crocodile cut, and rib-belly meat all at once
• Staff grill everything from start to finish
• Explanations of each cut make it easy even for first-timers
• Charcoal grilling gives a subtle smoky aroma
• Close to Gwangalli Beach, great for a dinner course
• Soybean-paste rice with brisket makes for a filling finish

What I especially liked was the staff-grilled service and being able to try a variety of special cuts :)