Frozen, thinly sliced samgyeopsal is the specialty of Narieuijip, where the pork belly goes through a maturing process first then is frozen for its chewy taste. But this restaurant is more famous for its side dishes; The scallion salad has unlimited refills, and the home cooked-style cheonggukjang soup goes wonderfully with the pork. This is an extremely popular local restaurant, so there may be lines forming out the door during peak hours. If so, get a waiting number ticket from the counter inside.
Narieuijip serves a special type of samgyeopsal, known as naengdong samgyeopsal, or frozen samgyeopsal that first goes through a maturing process. It's thinner than regular samgyeopsal, meaning it grills faster and deeper into the cut. This was a style that was very popular in the 1980's but has become a rarity in this day and age. Yet Narieuijip has stuck to its guns, continuing to serve the same style of samgyeopsal it has for over thirty years. The meat is grilled on a metal plate over a portable gas stove on a basic table, a far cry from the special grill tables at most barbecue restaurants, and unlike most barbecue restaurants, Narieuijip also serves baekban, traditional Korean side dishes, with the barbecue. Nareuijip is a classic throwback to the barbecue restaurants of yesteryear, one that despite rapid change in Korean food culture has maintained and preserved its style and cultivated a loyal following. If you're in the Itaewon area, be sure to stop by here.
|Company Name||Narieuijip (나리의집)|
|Category||Food, Drink & Nightlife|
|Opening Hours||Monday to Saturday: 14:00 - 04:00; Sunday 16:00 - 04:00 (Last Order 03:00)|
|Closed Days||Lunar New Year and Chuseok|
Itaewon-ro, Yongsan-gu, Seoul, South Korea 245 Itaewon-ro
Take Line 6 to Itaewon Station and go out Exit 2. -> Walk straight for about 450 meters. -> Turn left at Bun Cha Ra Boom and Narieuijip will be on your left.