Nonhyeondon

Editor’s overview

A pork-belly house between Nonhyeon and Sinnonhyeon stations. Thick belly is grilled on a round cast-iron lid (sotttukkeong) with kimchi, sprouts and garlic cooking in the fat beside it. A wall sign says the pork is grade-1 Korean pork. Round steel tables, exposed ducts and football on the TV.

Two things an operator notices. First, the lid grill: the banchan cook on the same iron as the meat, so the kimchi and sprouts soak up the pork fat — that is the whole point of the sotttukkeong style, and it only works if the kitchen keeps the lids seasoned. Second, the room: round steel tables on black barrel bases, exposed ducts, Edison bulbs and a football match on the TV. It is built for a weeknight after work, not a date — loud, quick, and easy to walk into without a booking.

Pink pork belly and grilled kimchi on a black iron lid, scissors in the pan, a football match on the wall and a cold Kelly on a steel table.

Menu and ordering

Samgyeopsal — thick slices of pork belly, lightly salted, laid raw on a round black cast-iron lid grill with a drain in the middle. The kimchi, bean sprouts, fernbrake (gosari), garlic cloves and a thick slice of onion go on the same grill and cook in the pork fat. The meat is cut with scissors once it browns. After the meat, a doenjang-jjigae (soybean-paste stew) in a black earthenware pot, with Kelly beer and Saero soju.

The editor did not photograph the bill or the menu, so no prices are listed. The wall posters also advertise doenjang-jjigae and cold noodles (naengmyeon) — ask for the price per portion of belly when you sit down.

Before you go

Let the belly brown fully on one side before turning; staff or your table will cut it with scissors. Eat the grilled kimchi with the pork. Hours are not confirmed — check its Google or Naver listing before you go late at night.