Cheongju pork belly restaurant with a minari set: Sanjang Samgyeop

Today I'm introducing a Bongmyeong-dong, Cheongju favorite: Sanjang Samgyeop Main Branch.

Where is Sanjang Samgyeop Main Branch and when is it open?

• Location: 193 Baekbong-ro, 1st floor, Heungdeok-gu, Cheongju, Chungcheongbuk-do, South Korea
• Hours: Daily 16:00 - 02:00
• Parking: Available in alleys and streets near the restaurant

The exterior: a corner ground-floor spot on Baekbong-ro

The exterior of Sanjang Samgyeop Main Branch caught my eye first with a hefty wood-toned sign that suits the name "sanjang" (mountain lodge). It sits on the first floor of a corner spot on the main Baekbong-ro street, so it was easy to find even from a distance.

Inside Sanjang Samgyeop: well-ventilated tables

Walking in, the atmosphere was cozy but tidy. The ventilation system was solid, so it never got smoky or smelled heavily of grilled meat — quite pleasant. The tables were also spaced generously apart, making it comfortable to chat and eat.

Signature menu and the side dishes that come with it

The signature menu at Sanjang Samgyeop Main Branch is, without question, the pork belly grilled on a cast-iron pot lid. Fresh raw pork belly is the base, and the set piled generously with fragrant minari and mushrooms seemed to be the popular choice.

What I ordered: the minari fresh pork belly set

We ordered the minari pork belly set. Once the big cast-iron pot-lid griddle heated up, thick-cut fresh pork belly, seasoned bean sprouts, kimchi, and plenty of crisp fresh Cheongdo minari were laid out generously on the table.

Once the griddle reached the right temperature, we put the pork belly on first. The fat-to-meat ratio was well balanced, and the juices bubbled up gently on the surface. Grilling the well-fermented kimchi and bean sprouts in the pork fat pooling below made the smell irresistible, haha.

How to grill the minari: wilt it only lightly

The pork came out beautifully browned. We piled on plenty of fresh green minari and cooked it just until slightly wilted. If you cook it too long, the crisp texture and subtle aroma of minari disappear, so the trick is to lightly sear it just enough to pick up a touch of the meat's fat.

How did the pork belly taste?

First I tried a piece of well-cooked pork belly dipped only in salt. There was no gamey smell, just clean flavor, crispy outside and tender inside, filling my mouth. Next I piled on plenty of grilled minari with ssamjang (seasoned soybean paste). The refreshing aroma unique to minari cleanly cut through the richness of the pork belly, so there wasn't a moment I got tired of it.

The combination of the restaurant's own signature scallion salad and a touch of pungent wasabi wrapped into a bite was also excellent. The kimchi grilled alongside had the lively tang of aged kimchi, pairing beautifully with the pork. The king oyster and enoki mushrooms, sizzled crisp in the fat, added a chewy texture too, so my chopsticks never stopped moving.

Portion size and the daechang jjaglagi stew

The portion of meat included in the set was generous, plenty for two adults to eat until full. The griddle stayed hot for a long time, so even the last bite stayed warm — very satisfying. I understood why my friends recommended this as a Bongmyeong-dong, Cheongju favorite. The daechang jjaglagi (grilled beef intestine stew) included in the set was also really delicious.

Sanjang Samgyeop Main Branch in one line

A hot-plate grill specialist where the savory richness of thick pork belly and the freshness of minari stay in perfect harmony from start to finish ♡.

Final verdict on Sanjang Samgyeop Main Branch

This was a place with an excellent balance of juicy, quality meat and fresh ingredients. It's open late, so it's easy to visit after work without rushing, and the friendly service and pleasant environment made for a hearty, satisfying meal. If you're looking for a proper Korean BBQ spot, this is worth adding to your Bongmyeong-dong, Cheongju list.