Charcoal-grilled spicy pork belly in Icheon: Jeongsiljangne Ppalgan Gogi

Red fresh pork belly in Icheon Terminal's food alley

While visiting Icheon, I went with my family for dinner at Jeongsiljangne Ppalgan Gogi (정실장네 빨간고기), in the food alley near Icheon Terminal.

Exterior and parking

There is Terminal Public Parking near Icheon Terminal, so we parked there and walked straight over to the food alley. It was not far at all, which was nice.

It is right where you come up from Icheon Terminal toward the food alley, so we did not get lost. There are lots of pubs and barbecue places gathered in this street, and its sign stands out, making it easy to find.

The red sidewalk sign was visible from a distance, so it was easy to spot. I also liked being able to look over the menu in advance.

I heard this is a newly opened second sister brand of Jeongsiljangne Suljip. The concept is meat tossed in a house-made red marinade without gochujang (Korean chili paste), then grilled over charcoal, so I was really looking forward to it.

A pojangmacha-style atmosphere with drum tables

The interior has a pojangmacha (Korean street-stall bar) feel, with a table made from a drum at each spot. Since charcoal is lit for grilling, the atmosphere definitely feels different from an ordinary tabletop-grill restaurant. It was relaxed enough for drinks, but also not at all intimidating for a family dinner, which made it a nice place to eat out.

Menu and receipt event

The signature menu includes red fresh pork belly (₩16,000), red donggeurangttaeng (pan-fried meat patties, ₩15,000), and fresh pork neck (₩15,000). You can also order bowl bibimbap (₩10,000), a rolled omelet add-on (₩8,000), udon (₩4,000), a bowl of rice (₩1,500), and kimchi stew (₩8,000). We ordered two servings of red fresh pork belly and bowl bibimbap.

There was also a receipt-review event. If you join in, you can receive a bottle of soju, so keep that in mind.

Side dishes and red fresh pork belly

The basic side dishes were set out as soon as we ordered, and they were generous even before the main dish arrived, which was great.

The variety of side dishes was nice, and the rolled omelet made it especially good for coming with a child.

Two servings of red fresh pork belly

When I hear “red marinade,” I usually think of a gochujang base first. Since they use a sauce they developed themselves, I was so curious about the flavor.

This is fresh pork belly tossed in their self-developed marinade and grilled over charcoal. Perhaps because it is not gochujang-based, the spice was clean without any heavy, muddled taste, and I was very satisfied. It was clearly different from the red-marinated meat I had eaten before, and personally, I preferred this version.

The charcoal grilling gave it a real smoky flavor, and it cooked up lightly crisp outside and moist inside, so the texture was good too. The marinade had soaked in well, making it savory and full of umami even on its own, but it was just right with rice.

Marinated meat can burn if it is grilled badly, but the staff grilled it themselves, so we could eat comfortably. The well-cooked meat was delicious on its own, and dipping it generously in the sauce brought out great umami too.

It was also so good wrapped in ssam vegetables. I enjoyed it with lettuce, perilla leaves, and garlic.

Bowl bibimbap and doenjang stew

Doenjang stew

A doenjang (fermented soybean paste) stew came as an opening special. Even though it was complimentary, it was generous, and having it with the bowl bibimbap made for a more filling meal.

Bowl bibimbap

This bibimbap was mixed with five ingredients in a doenjang-based seasoning, and it came in a generous portion for two people.

Putting red fresh pork belly on top of the bowl bibimbap and eating it in one bite was delicious—the charcoal aroma, marinade, and bibimbap worked so well together.

Hours: 14:00–01:00 the following day / Last order: 00:30 / Closed every Tuesday