Pork BBQ before the Gwangalli drone show: melt jeot pluma at Jukrim

Jukrim Sutbul Dwaeji Gui looks like a pork BBQ restaurant that opened not too long ago in Gwangalli — clean and fresh. I found it while scouting for good restaurants nearby before heading to the Gwangalli drone show, wanting a solid meal first.

• Hours: Mon/Tue/Wed/Thu/Fri 17:00–01:00, Sat/Sun 15:00–01:00, last order 00:00
• Reservations and group bookings available
• High chair provided
• In-store restroom available

The name is Jukrim Sutbul Dwaeji Gui (죽림숯불돼지구이), and since the staff grill everything for you, I figured I could eat here comfortably, so I went straight in 👍

Where is Jukrim Sutbul Dwaeji Gui, and what is the restaurant like?

Jukrim Sutbul Dwaeji Gui is close to Gwangalli Beach, less than 5 minutes from Geumnyeonsan Station.

When we went in around dinner time, there were already quite a few people, so I couldn't take photos of everything, but the interior was spacious and clean. The staff were super friendly! Once we were seated they walked us through everything.

Specialty cuts on the menu: ordering 3 servings of Iberico pluma

Looking at the Jukrim Sutbul Dwaeji Gui menu, specialty cuts are listed right at the top. I wanted to try a specialty cut instead of the usual pork neck or belly, so after some thought I ordered 3 servings of Iberico pluma.

• Iberico pluma ₩14,000
• Soybean paste stew ₩6,000
• Rice ₩1,000 x2

Side dishes, sauces and the doenjang jjigae with blue crab

While waiting for the meat, I checked out the side dishes, and they're genuinely fresh! There were also several sauces set up for dipping the meat.

Soybean paste stew and rice. The rice bowl wasn't skimpy at all, packed generously, which already put me in a good mood haha. The stew was ₩6,000 but surprisingly had crab in it! Thanks to that, it was a wonderfully refreshing bowl of stew.

The staff grill every piece of pork for you

The meat finally arrived and it looked so appetizing I was genuinely moved. And it was so convenient — the staff here grill everything professionally! As someone who turns meat into a rock-hard, blackened lump the moment I try to grill it myself, this was extremely satisfying haha.

The meat quality is great, right?? They grilled the mushrooms and vegetables too haha.

They cut the meat into bite-sized pieces and placed them right in front of each person. They didn't grill it all the way through, keeping it just enough to preserve a tender texture.

Dipping the pork in melt jeot and grilling it again at Jukrim Sutbul Dwaeji Gui

And here I learned a surprising combination! There's a bowl of melt jeot (fermented anchovy sauce) sitting right on the grill — you dip a piece of meat fully into it, take it out, and grill it again as is?? I'd never seen this grilling method before, and I was shocked at how delicious it was... the balance of saltiness and umami was incredible.

They actually had instructions for how to enjoy it best haha. Dipping the meat in melt jeot, grilling it, then topping it with wasabi somehow became my favorite way to eat it before I even realized it.

I tried it exactly as described in the instructions. Just like the menu explanation said, I could see why this was called the tastiest cut!!

The green onion sauce also had just the right salty flavor that brought out the meat's aroma — delicious. Knowing it was house-made green onion sauce made it taste even better.

I also tried it with salted seafood on top of yuzu-aged baek kimchi (white kimchi), which was another fresh combination — sweet and tangy and delicious. I kept eating combinations I'd never tried at other pork restaurants, and it's amazing that all of them worked.

For the last mushrooms, I did my own thing and dunked them in the melt jeot like meat, then grilled them one more time haha. From start to finish, the staff grilled the meat and took care of everything, making it a really satisfying meal!