Bucheon Korean BBQ restaurant for company dinners: Cham Dwaejitgan

Trying par-grilled pork belly in Sinjung-dong, Bucheon

To start with the conclusion: this meat was the real deal.

Doesn’t the sizzling pork belly on the grill make your mouth water just from the photo? Cham Dwaejitgan Bucheon Sinjung-dong Branch is known for pork belly in Bucheon’s Sinjung-dong, and I decided to go for it after hearing about its rice-husk smoking and Jirisan black pork. The staff smoothly took care of the par-grilling too, so it was easy from the very beginning.

Why I’m showing you the final fried rice first

Wow, there’s a reason I’m showing you this fried rice first. Once it was stir-fried with kimchi and little pieces of pork, the savory flavor really came alive. It was today’s hidden star—we scraped up every last bit.

Pork belly crisp outside, juicy inside

This pork belly was cooked crisp on the outside and moist inside. Paired with bean sprouts and kimchi, it cut right through the richness. I could see why it would rank among the standout pork belly spots in Bucheon’s Sinjung-dong.

A bite wrapped in perilla leaf

I piled meat, garlic, and seasoned vegetables onto a perilla leaf. The second it hit my mouth, the juices burst out and the fragrance spread everywhere. One wrap like this and I could easily finish a whole bowl of rice.

From raw pork to the sides

The pork belly, pork neck, and pork jowl all arrived in thick cuts. The fresh meat had a neat rosy color, alongside potatoes and Cheongyang chili peppers. The mushrooms were even stamped with the Cham Dwaejitgan logo, which was fun to spot.

On one side of the grill, we cooked kimchi, bean sprouts, and minari (water parsley). As the kimchi absorbed the fat and softened, its sweetness came through. With crisp bean sprouts alongside it, you can definitely manage a few more pieces of meat.

A self-serve side-dish bar for exactly what you need

There was a wide variety: wrap vegetables, seasoned vegetables, shredded radish salad, and kimchi. It was nice to take just what we needed ourselves, and the turnover was quick too. Among Bucheon pork belly restaurants, I felt the side-dish selection ranked highly.

The aging refrigerator and a spacious dining hall raised expectations

Inside the restaurant, the aging refrigerator bore a sign saying “Meat aging in progress.” Under the soft lighting, rows of meat seemed to be sleeping away. Just looking at it made me anticipate the quality of that day’s pork.

Up close, it was full of meat aged beautifully along every grain. That careful management must be why it tasted clean and mild, without any off smell. This kind of aging does not seem common among pork belly places in Bucheon’s Sinjung-dong.

Seeing all that meat filling each compartment, I could really sense the turnover. It felt trustworthy knowing they serve it fresh each day.

The open dining hall stretches all the way to the ceiling, with plenty of seating. Every table has its own exhaust duct, so the smell clung less to our clothes. It felt ideal for a pork belly company dinner in Bucheon’s Sinjung-dong.

They said it had 120 seats, and there really was plenty of room. It looked comfortable for family gatherings or large company dinners too. Size matters when recommending a barbecue restaurant, and this place passes.

From a beer toast to staff grilling

We toasted with beer in front of the golden-brown meat. As that cold first sip went down, a satisfied “ahhh” came out all by itself. Sharing it with good people made it taste twice as good.

The staff flipped and cut the meat at just the right times. The sign saying “We grill it for you” was no empty promise. Thanks to them, all we had to do was eat and chat.

Details spotted at the entrance showcase and sign

Trimmed cuts of meat were displayed in the showcase near the entrance. Being able to see them directly added trust, along with the fun of choosing. You can tell they use good meat from details like this.

A large sign welcomes you as a “Korean Grade 1 pork belly specialty restaurant.” The red Cham Dwaejitgan logo stands out even from a distance. I took an easy walk over from Sinjung-dong Station to Cham Dwaejitgan for pork belly in Bucheon’s Sinjung-dong.

With its big lettering and even the Chinese character for pig, it has quite a presence, doesn’t it? Menu boards listing each cut line the entrance. The phrase saying the pork is smoked with rice husks really raised my expectations.

What stood out at Cham Dwaejitgan Sinjung-dong Branch

They say the following three things are what make the texture tender.

• Cham Dwaejitgan Sinjung-dong Branch · near Sinjung-dong Station in Bucheon
• Rice-husk smoking + Jirisan black pork + Korean Grade 1 pork
• Spacious 120-seat hall · par-grilling service
• Check Naver Map for opening hours and parking

A liver-health solution and one honest downside

When we ordered a bottle of alcohol, they gave us a “liver health solution” for each person. One pill in a little pouch hanging from the soju bottle felt like they were looking after us too. It may be a small gesture, but I think that kind of consideration brings people back.

Since the restaurant is spacious and busy, we kept having to raise our voices. Still, considering the meat and the friendly service, it was completely worth putting up with. Be sure to try the shiitake-wasabi sauce—it’s truly a special treat.

For a pork belly company dinner in Bucheon’s Sinjung-dong, I confidently recommend Cham Dwaejitgan. What sauce do you all like best with pork belly?