Charcoal pork BBQ by Geumnyeonsan Station: Iberico and meljeot, Jukrim

Today I'm introducing Jukrim Sutbul Dwaeji Gui (죽림숯불돼지구이), a place I'd recommend when you want a slightly special pork meal in Busan. It specializes in Iberico special cuts rather than regular pork belly or neck, so my expectations were high before I even went. The staff grill the meat for you, so you get it at its best, and it's fun to compare how each cut differs in texture and flavor.

Where is Jukrim Sutbul Dwaeji Gui and what are its hours?

Jukrim Sutbul Dwaeji Gui is at 71 Gwangnam-ro, Suyeong-gu, Busan (1st floor), about a 4-minute walk (286m) from Exit 3 of Geumnyeonsan Station on Busan Metro Line 2. It's open 17:00–01:00 Monday to Friday and 15:00–01:00 Saturday and Sunday, with last order at 00:00 every day.

• Staff grill the meat for you, so you can relax and eat.
• It's even better with Maldon salt, homemade scallion sauce, meljeot and white kimchi.
• It's close to Geumnyeonsan Station, so it's easy to reach by public transport, a great Busan spot for special cuts.

Getting there and parking

The restaurant is well placed for a dinner or a company get-together. The clean signboard is easy to spot from a distance, and it's more convenient if you check on parking before you visit.

Even before going in, a faint, savory charcoal smell drifted out and got me excited.

What are the atmosphere and seating like?

The interior is modern and tidy overall. Tables are spaced widely enough that we never bumped into the next table, and thanks to the ventilation on the ceiling I barely noticed any smoke, which made eating comfortable.

The mood suits family meals as well as get-togethers with friends or company dinners. The staff kept checking on the tables and helped right away when needed, so the service was satisfying too.

Which Iberico cuts does Jukrim serve?

Besides regular pork belly, Jukrim serves Iberico special cuts that are hard to come by usually, such as pluma, crocodile cut (agueoksal) and rib meat (neukgansal).

To really enjoy the special cuts, we ordered 300g in total, as follows.

• Iberico pluma 100g
• Iberico crocodile cut 100g
• Iberico rib meat 100g

The table also had a detailed guide on how to eat the meat. It recommends combinations with Maldon salt, homemade scallion sauce, meljeot, white kimchi and more, and when I followed them I could really taste what each one brings.

How did the Iberico pluma, crocodile cut and rib meat differ in taste?

When the three Iberico cuts arrived, the bright red color alone told me they were fresh. The marbling was nicely present, and each cut looked different, which was fun to see.

A staff member put the meat on the charcoal and grilled it for us, handling the heat and the timing of the flips, so all we had to do was wait comfortably.

Pluma: tender and juicy

The Iberico pluma won me over with its really tender texture. As it cooked over the charcoal, a savory aroma started to spread, and the charcoal smoke soaked naturally into the meat, which made it even more appetizing. I was impressed by how carefully it was grilled so the juices wouldn't escape. I tried the pluma first, and its tenderness was just so charming.

The more I chewed, the more the juices spread through my mouth, and a clean yet nutty flavor lingered for a long time.

Crocodile cut: firm and chewy

The name "crocodile cut" sounds unfamiliar, but I really liked its firm texture. It had a pleasant chew and a deep savory richness that made chewing fun, and I thought it would go well with drinks too.

Rib meat: the most intense meaty flavor of the three

The Iberico rib meat had the strongest meaty flavor of the three. The more I chewed, the more the nuttiness came out, and it was a cut that truly shows the charm special cuts have.

What should you eat Iberico special cuts with?

Of the combinations I tried at Jukrim, Maldon salt brought out the natural flavor of the meat best. A light dip in Maldon salt first made the meat's own flavor shine the most.

Even with just salt, the juiciness and nuttiness came through fully, so it was one of the most satisfying pairings.

Dipped in meljeot (salted fermented anchovy sauce), the meat gained a deep savory richness and the flavor got even deeper.

I put the meat on white kimchi and added a little of the special sauce, and it tasted clean with no greasiness. Every combination had its own charm, so I never got tired of it to the end.

Dipping the golden-grilled special cuts lightly in the oil dip (gireumjang, sesame oil with salt) brings out an even nuttier flavor. It's the basic pairing for enjoying the pure taste of the meat most cleanly, so it's the first one I'd recommend.

I also ate the well-grilled cuts with scallion salad. The crunchy texture and sweet-and-sour seasoning brought out the meat's flavor even more, a combination I kept reaching for.

What do the doenjang stew and side dishes look like?

Doenjang stew

Jukrim serves doenjang jjigae (soybean paste stew) along with the meat. It's generously filled with tofu and zucchini, and the rich doenjang broth cut the greasiness of the meat, so it made a hearty finish to the meal.

Side dishes

Scallion salad, pickles, white kimchi, myeongi (wild garlic chive) greens, meljeot, Maldon salt, wasabi and more come out as accompaniments, so you can enjoy the meat in lots of combinations to suit your taste.

Is Jukrim Sutbul Dwaeji Gui worth recommending?

The biggest strength of Jukrim is that it isn't a run-of-the-mill pork belly place: you can compare a variety of Iberico special cuts. Pluma, crocodile cut and rib meat each had a clear charm of their own, and I was also happy that the staff grilled everything so we could eat it at its best.

Thanks to the range of accompaniments, from Maldon salt and homemade scallion sauce to meljeot and white kimchi, I enjoyed it down to the last bite, and anyone who likes the pure flavor of meat will probably be even happier. If you're looking for a different kind of pork restaurant in Busan, or want to properly taste special cuts, I recommend giving Jukrim Sutbul Dwaeji Gui a visit.