Eats

Premium Black Pork over Briquette Fire at Dolhareubang

Reliving a satisfying second visit to Dolhareubang(돌하르방) in Gimpo(김포). A review featuring high-quality black pork grilled over Yeontan(연탄), savory Kongbiji-jjigae(콩비지찌개), and a delicious butter-grilled shrimp feast.

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27 Jan 2023 • 4 min read

1. A Second Visit Captivated by Flavor

On October 21, 2023, I returned to Dolhareubang(돌하르방) in Yangchon-eup(양촌읍), Gimpo(김포). After my first visit out of curiosity, I couldn't forget the special taste and decided to come back. Once again, I found myself completely immersed in the flavors of this place. It has truly become a charming destination that naturally draws my footsteps.

2. The Warmth of Yeontan and Savory Side Dishes

The meal started with a spread of side dishes that exceeded expectations. The heat of the Yeontan(연탄)briquette fire warmed the table, with Mel-jeot(멜젓) boiling right on top of it. As a welcoming touch, the restaurant provided complimentary Dwaeji-kkeopdegi(돼지 껍데기) and savory bean powder.

Delicious side dishes that go beyond the standard.

**Mel-jeot(멜젓)** boiling over the warm **Yeontan(연탄)** fire.

Complimentary **Dwaeji-kkeopdegi(돼지 껍데기)** provided as a service.

Savory bean powder for dipping the grilled pork skin.

3. Main Rounds: Moksal and Ogyeopsal

I ordered one serving each of Moksal(목살) and Ogyeopsal(오겹살). The quality and taste of the pork were exceptional. Pairing the perfectly grilled pork with the incredibly tasty Pachae(파채) made every bite satisfying. The well-cooked pork skin also added a delightful chewy texture to the meal.

Fresh **Moksal(목살)** and **Ogyeopsal(오겹살)** ready for the grill.

Perfectly grilled and chewy **Dwaeji-kkeopdegi(돼지 껍데기)**.

Incredibly delicious **Pachae(파채)** that complements the meat.

Sizzling pork grilled to perfection over the briquette fire.

4. Side Delights: Kongbiji-jjigae and Grilled Shrimp

One of my personal favorites, Kongbiji-jjigae(콩비지찌개), was served and it was as comforting as ever. For the second round, I prepared for something different. This restaurant's pots are notably clean, which I highly appreciate. The large, butter-grilled shrimp were a highlight, though I heard this might be the end of the shrimp season.

Hearty and savory **Kongbiji-jjigae(콩비지찌개)**.

A clean pot that reflects the restaurant's hygiene standards.

Cooked shrimp dipped in spicy **Chojang(초장)**.

Savory butter-grilled shrimp heads and potatoes.

5. A Satisfying Finish with Soju

To complete this magnificent feast, I enjoyed three bottles of Soju(소주). The combination of high-quality pork, fresh shrimp, and aromatic side dishes made the entire evening perfect. It was a truly satisfying meal that I would highly recommend.

Three bottles of **Soju(소주)** consumed during the feast.

Glossary: Korean Terms in This Post

Gimpo(김포): A city in Gyeonggi Province, South Korea.
Yangchon-eup(양촌읍): The town where the restaurant is located.
Dolhareubang(돌하르방): The name of the restaurant.
Yeontan(연탄): A coal briquette used for grilling.
Mel-jeot(멜젓): Salted and fermented anchovy sauce.
Dwaeji-kkeopdegi(돼지 껍데기): Grilled pork skin.
Moksal(목살): Pork shoulder butt.
Ogyeopsal(오겹살): Five-layered pork belly.
Kongbiji-jjigae(콩비지찌개): Ground soybean stew.
Pachae(파채): Seasoned shredded green onions.
Chojang(초장): Spicy and sweet red chili pepper dipping sauce.
Soju(소주): A popular Korean distilled alcoholic beverage.