Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom
1081516 · 2026-09-10 · Source naver
Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom is a meat restaurant located at 1F, Unit 106, 20-45 Bijeon 5-ro, Pyeongtaek-si, Gyeonggi-do, offering Maillard grilling of low-temperature aging grade-1 samgyeopsal on a high-temperature sotttukkeong (pot lid).
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| Source | 1081516 · blog.naver.com/1081516 |
|---|---|
| Published | 2026-09-10 |
| Original | View original → |
Key information
| Address | Gyeonggi-do Pyeongtaek-si Bijeon 5-ro 20-45 1F Unit 106 |
|---|---|
| Signature menu | Saeng-tong samgyeopsal / saeng-tong moksal one platter 600g |
| meat grade | Grade-1 pork, low-temperature aging |
| cooking method | High-temperature sotttukkeong Maillard grilling |
| side dishes | Cheongdo water parsley, aging kimchi, bean sprouts, sun-dried salt, meljeot, special dipping sauce, cold buckwheat noodles |
What sets it apart
600g 한 판에 33,000원으로 1인분 11,000원꼴인 가성비 — 600g당 33,000원 가성비 후기
Note: 예약 없이 가면 웨이팅이 있을 수 있음
Frequently asked questions
Q. What is the address of Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom?
Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom is located at 1F, Unit 106, 20-45 Bijeon 5-ro, Pyeongtaek-si, Gyeonggi-do.
Q. What is the signature menu of Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom?
The signature menu of Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom is the saeng-tong samgyeopsal / saeng-tong moksal one platter, 600g.
Q. What is the meat aging method at Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom?
Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom prepares grade-1 pork using a low-temperature aging method.
Q. What kind of grilling method does Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom use?
Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom grills samgyeopsal with Maillard grilling on a high-temperature sotttukkeong.
Q. What side menus are available at Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom?
Dongducheon Sotttukkeong Samgyeopsal Sosabeoljeom offers sides such as Cheongdo water parsley, aging kimchi, bean sprouts, sun-dried salt, meljeot, special dipping sauce, and cold buckwheat noodles.