Yeomchang-dong Charcoal and Salt, Local High-End Pork Restaurant
Wait,
why aren’t there any good restaurants near my house?
As I complained, one of colleague confidently responded.
“How about Yeomchang-dong(염창동) this Thursday?”
Yeomchang-dong?
The neighborhood right next to where I live now is Yeomchang-dong,
but THAT Yeomchang-dong?
“There’s an incredible pork neck restaurant there!”
Pork neck BBQ Is just ordinary pork neck BBQ.
Do we really need to eat such remarkable pork?
With such skepticism, I thought it would just be ordinary pork.
But since it was on the way home from work,
I decided to go with my colleagues to check it out.
But as it turned out, it wasn’t a chain restaurant.
This place in Yeomchang-dong, called Charcoal and Salt(숯과 소금), was the only one of its kind in Seoul.
And as I looked at the map, my eyes widened at the Google rating of 4.8.
What kind of place is this that it has such a high rating?
When we entered the restaurant, I was pleasantly surprised by how small it was inside.
It felt like I was looking at the interior of a Japanese omakase restaurant, and there was a reason for that.
It’s good for you to make a reservation before visiting.
Since there weren’t many tables, I saw many people leaving disappointed while we were having our meal.
[Charcoal and Salt]
You can taste pork neck, pork belly, and pork skirt steak.
Unlike regular barbecue restaurants, there’s no grill here.
Instead, there’s an induction cooker on the table.
The owner grills the meat and then places it on the induction cooker, so you can enjoy the meat without any smell.
Operating hours : 5:00 PM to 12:00 AM (midnight), closed on Sundays.
Location : 523-1, Mok-dong, Yangcheon-gu, Seoul.
※ How to make a reservation for ‘Charcoal and Salt restaurant’
Reservations are only taken for the same day.
(Even if you make a reservation in advance, they won’t accept it.)
If the reservations for the day are full, they won’t take any additional reservations.
You have to call the owner’s cell phone number for reservations, and if he doesn’t answer the call, send a reservation text message, and he’ll reply.
Reservation number: 010-9068-6048
You may experience an unkind owner when making a reservation call,
but once you successfully make a reservation and visit the restaurant as a guest, you’ll meet an incredibly kind owner who genuinely cares about the meat.
It’s a barbecue restaurant, but you don’t grill the meat yourself; the owner grills it in the kitchen and serves it to you.
It was such a fresh system.
It’s a barbecue restaurant, but you don’t grill the meat yourself.
Moreover, the taste was amazing.
We had ordered pork neck, and then we ordered pork belly because the pork neck was so good.
The pork belly wasn’t as good, so we ordered pork neck again to finish it off.
Charcoal and Salt’s pork neck is fantastic.
The reason it’s so delicious is that the owner only sells delicious meat.
‘Wait, isn’t that the case with all barbecue restaurants?’
You might think so, but no.
They won’t sell it. if it’s not good on that day, even if there’s meat in the fridge.
I ordered pork belly, but they bluntly told me that pork belly wasn’t that good and recommended that I eat pork belly.
Just eat the neck meat.
The menu is very simple.
It’s a menu that only an owner who is sincere about taste can create.
They also sell three types of wine: wine for young people(젊은이), middle-aged people(아저씨), and grandparents(할아버지).
It’s a popular wine, so you’re lucky if you can drink it.
Pork neck, pork belly, and pork skirt steak are all priced at 15,000 won for 180g per serving.
I was curious about what meat
would be left out, but I didn’t get to taste it.
It seemed like it could be meat like ‘Gimhae port(뒷고기)’, and if it was, it would be really delicious.
I wonder how the meat left out tastes.
We finished with stir-fried anchovy rice.
Before visiting this restaurant, I looked up some reviews, and one thing that everyone recommended was the stir-fried anchovy rice.
It’s not easy to find a resolution to go to a barbecue restaurant and eat stir-fried anchovy rice instead of meat.
At first, I didn’t quite understand what it meant to stir-fry rice with anchovies.
But after ordering one serving of stir-fried anchovy rice, it was so delicious that we ordered two more servings.
It seemed salty, but when I took a bite, only the flavor of the anchovies lingered in my mouth, and it wasn’t salty at all.
The secret to the taste of this stir-fried anchovy rice was capturing the salty and bitter taste of the anchovies.
I want to eat it again, Stir-fried anchovy rice!!