Cheonan BBQ with whole-grilled pork rib meat: Motsaenggin Ttungdwaeji

My boyfriend had a sports event coming up this weekend, so I thought, "I've got to feed him some good, hearty meat!"

While looking for a place that really knows how to grill thick cuts of meat properly, I found "Motsaenggin Ttungdwaeji" in Cheongdang-dong and paid a visit!

What is Motsaenggin Ttungdwaeji Cheongdang Branch like inside?

The main hall was completely full of customers! There's also a separate space for group dining, which would work great for family gatherings or company dinners!

We ordered pork rib meat for two, and there's a self-serve bar so you can grab extra side dishes if you run out!

5 ways to eat pork rib meat at Motsaenggin Ttungdwaeji

• Wrap the meat with seaweed, soy sauce, and scallion sauce
• Wrap the meat with pickled radish, kelp, soy sauce, and scallion sauce
• Wrap the meat with aged kimchi, soy sauce, and scallion sauce
• Dip the meat in hairtail jeotgal, then wrap with perilla leaf and scallion sauce
• Dip the meat in soy sauce and wrap with spicy mustard leaf kimchi

Side dishes and free extras on the table

Shredded scallion, seaweed, salt, baek-kimchi, perilla leaf pickles

Salted pollack roe, ginger strips, salted shrimp, ssamjang, hairtail jeotgal

They also brought out a good variety of sauces and jeotgal (salted seafood) — a house soy sauce, kelp, pickled radish, and more!

. . But that's not all!!

A fried egg, corn salad, and doenjang stew came out on the house too! The spread was generous right from the basic side dishes — pretty nice table setup, right?!

They set the hairtail jeotgal in the middle of the grill!

Pork rib meat grilled whole, then cut into cubes

They placed the pork rib meat on the grill!

Seriously, doesn't it look thick just from the picture?! As it started to cook on the grill, oil kept streaming out of the meat — and the oil was so clear and fragrant that the meat itself looked really fresh!

They kept turning the thick cut in different directions so it would cook evenly all over, browning it nicely! With meat this thick, I figured the juices would be packed in too, so I was practically drooling — cook faster, cook faster!

Once the surface of the thick rib meat was almost fully browned, the staff member sliced the meat crosswise so the inside would cook evenly too!

Their hands moved so fast — watching them trim it up so skillfully was seriously impressive..! It's been a while since I've had meat grilled for me by someone else haha, my boyfriend must have had it so easy lol!!

Once the crosswise-cut meat was cooked through enough, they finished by dicing it into bite-sized cubes!

Doesn't the thick, diced meat look so appetizing?! Each piece was thick enough that you could see it was holding onto all that juice — honestly, I want to eat it again already..!

Took a bite and, sure enough!!! The juices burst out more the more I chewed — I was blown away! The inside was moist and tender, but it still had a proper chew to it!

Grilled seaweed with hairtail jeotgal: how to eat it

It's already tasty just wrapped in seaweed as-is, but toasting the seaweed a bit more on the grill makes it crispier and even better! There's a separate self-serve bar for salted pollack roe too, so I may or may not have gone back for seconds — not telling!!

Dipped the meat into the bubbling hairtail jeotgal in the middle of the grill, and the flavor got even more intense — a salty, deep savoriness that added so much to the meat!

Adding bibim guksu and wrapping it with the pork

. . Eating just the rib meat felt like it wasn't quite enough, so we also ordered pork jowl and bibim guksu (spicy mixed noodles)!

The bibim guksu had the sauce mixed so well into the noodles that it looked spicy and tangy just from the look of it! Loaded with vegetables too, which made it look even more appetizing!

Wrapped a big bundle of the spicy, tangy noodles together with a well-grilled piece of meat and took a bite! The savory, moist meat combined with the chewy noodles made for a perfect texture match! The sweet-spicy-tangy sauce on the noodles cut right through the richness of the meat, and the meat's juices took the noodles to another level!

Picking the meat off the rib bones

Can't skip the meat still clinging to the bone either, right?! Pulled the meat off the well-cooked bone and it had a chewiness completely different from the regular cuts, with double the rich, savory fattiness!

My boyfriend made sure to cook the bone-in meat well and cut it into easy-to-eat pieces so I wouldn't miss out. Yep, a guy who really knows how I like my meat — total sweetheart ♡

Pork jowl served as one thick block

Honestly, why does "Motsaenggin Ttungdwaeji" serve everything as a whole cut?! The pork jowl came out as one whole piece, and the size alone was overwhelming! Pork jowl is usually served thinly sliced, but here it came out thick and chunky lol!!

The staff grilled the pork jowl for us too, with my boyfriend saying he'd show off his skills, grilling it himself and cutting it into easy-to-eat pieces! He really knows my style when it comes to meat, grilling it all on his own like a pro — so cute ♡

Pork jowl really tastes best when it's thick!! The outside was slightly crisp while the inside stayed chewy! The jowl's chewy texture combined with the fat that spread through my mouth with every bite — even though it's a fatty cut, it wasn't greasy at all, just savory! The bouncy, crunchy texture was completely different from thinly sliced jowl!! Being cut thick really made it feel like a proper meal!

"Motsaenggin Ttungdwaeji" grilled the meat for us themselves and gave us a generous amount — we really enjoyed thick, hearty cuts along with a variety of sides! Recommending "Motsaenggin Ttungdwaeji" for a filling dinner tonight!