Sammaek Super

Tungkol dito

Retro neighborhood barbecue spot in Eungam-dong known for briquette-pre-grilled special cuts of 100% domestic pork served in generous 200g-plus portions.

Along Baeknyeonsan-ro in Eunpyeong’s Eungam-dong, Sammaek Super masquerades behind the unassuming name of an old corner grocery, but locals know it as a neighborhood barbecue staple. Stepping inside feels like a dive into the past: vintage film posters and an antique red payphone line the walls, Korean retro pop from Park Nam-jung hums in the background, and overhead televisions beam live baseball games to a room packed with neighborhood regulars. The kitchen works exclusively with domestic Grade 1 native female pork, generously portioned at 200 grams or more per serving. While classic cuts like samgyeopsal and thick, score-marked ogyeopsal hit the table raw for personal grilling, special cuts receive an initial sear over briquettes at the hands of the owner. These smoky, charcoal-kissed selections include omoksal—skin-on pork neck cut thick to preserve juiciness—alongside snappy, textured ggodeulsal and whole galmaegisal. Before anything cooks, the griddle is slicked with a hunk of pork fat, priming the surface for the meat, button mushrooms, and an indispensable array of house-made sides. Crisp bean sprouts, pungent pa-kimchi, and sour fermented baechu-kimchi sizzle at the base of the tilt, soaking up the rendered pork fat. Produce is handled with domestic care, highlighted by naturally cultivated lettuces brought in from personal plots. Meat can be swiped through deep, savory seasoned soybean paste and bundled in tender leaves. Rounding out the grill are essential sides: a towering, savory steamed egg soufflé (gyeranjjim), bowls of hearty kimchi jjigae, and DIY seaweed rice balls. In warmer weather, icy kimchi-mari guksu and sweet-tart yeolmu bibim-guksu offer crisp, vinegary relief against the rich fat. The meal concludes over the burner with bokkeumbap, frying chopped kimchi, bean sprouts, and roasted nori into the remaining drippings.