{"id":3754,"date":"2026-04-23T04:14:11","date_gmt":"2026-04-23T04:14:11","guid":{"rendered":"https:\/\/choosychou.com\/?p=3754"},"modified":"2026-07-12T02:43:54","modified_gmt":"2026-07-12T02:43:54","slug":"korea-pork-omakase-review_yug-iljeo_seoul","status":"publish","type":"post","link":"https:\/\/choosychou.com\/en\/korea-pork-omakase-review_yug-iljeo_seoul\/","title":{"rendered":"Korea\uff5cPork omakase\uff5cA little bit of meat Yug-Iljeom\uff5c\uc810\uc810: It's not just grilled five flowers, but a complete and surprising pork set meal experience"},"content":{"rendered":"

This shop is completely a treasure I accidentally dug up.<\/p>\n\n\n\n

I was in Catchtable, New York that day, looking for a restaurant near the medical beauty clinic that I could eat, but I saw a pork restaurant with a rating of 4.8. The name is \"A little bit of meat.\" Originally, I just clicked in with a little curiosity, but I didn't expect that the more I looked at it, the more I felt that something was wrong-it is not a common grilled pork belly restaurant in Korea, but a flagship restaurant. Pork omakase<\/strong> A set-meal restaurant.<\/p>\n\n\n\n

And what surprised me most was that almost no Taiwanese had introduced it.<\/p>\n\n\n\n

If you only look at the keywords, you might think that this is just to make the roast pork a little more refined, but after actually eating it, I will feel that its logic is closer to \"use pork as the only theme to complete a complete set of non-menu dishes.\" It's not that pork is stacked repeatedly as a single ingredient, but that pork is divided into different parts, different flavors, different heat, and different cooking forms, and finally it becomes a whole dining experience with rhythm, variety, and a clear sense of taste.<\/p>\n\n\n\n

Per person 130000 KRW<\/strong> Speaking of it, I think the overall completion is very reasonable, and it can even be said to be a surprise.<\/p>\n\n\n\n

#Korean Food<\/a>\u00a0#Pork Omakase<\/a>\u00a0#Be more meaty<\/a>\u00a0#Korean Barbecue<\/a>\u00a0#Seoul Cuisine<\/a><\/h6>\n\n\n\n

(Dining in March 2026)<\/p>\n\n\n\n\n\n\n\n

Yug-Iljeom Menu Introduction and dining experience<\/mark><\/h2>\n\n\n\n

The opening is not heavy on taste, but slowly open the taste buds with sweetness and dots.<\/h2>\n\n\n\n
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Purple sweet potato porridge<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

The first thing to go to in the beginning is\u00a0Purple sweet potato porridge<\/strong>, As an appetizer dessert. This arrangement is actually very smart, because you would have expected that the pork set meal should take the greasy or salty route as soon as it starts, but instead it first uses a gentle and sweet way to get you into the state. This dish is not a stunning dish, but it has the effect of slowly opening the rhythm of the whole scene.<\/p>\n<\/div><\/div>\n<\/div>\n\n\n\n

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Pork snacks three products<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Followed by\u00a0Pork snacks three products<\/strong>, Respectively, roast pork with sauce, pork dumplings, and strawberry ham. People here have already begun to realize that this shop does not just want to make a set meal with \"a lot of pork\", but is really thinking about the various expressions of pork.<\/p>\n\n\n\n

Among the three things, my favorite is\u00a0Roast pork with sauce<\/strong>\u3002 The meat quality is very good, not just the seasoning is in place, but the kind that you can feel the meat itself in good condition as soon as you enter it. Pork dumplings are also good, while strawberry ham has a more playful sense of combination, so that the whole will not just keep going to the safety card.<\/p>\n<\/div><\/div>\n\n\n\n

Cold noodles and shabu-shabu also pulled out the refreshing pork noodles<\/h2>\n\n\n\n
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Bacon Avocado cold Noodles<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Then on Bacon Avocado cold Noodles<\/strong>, Is the one I think is very smart in this package.<\/p>\n\n\n\n

The fine noodles are paired with sliced avocado, bacon, pickles and caviar, and the overall taste is unexpectedly refreshing. Usually when it comes to pork set meals, people will directly think of fat, heavy, and salty flavor, but this one is made from the lighter and more modern side of pork. The silkyness of avocado, the salty freshness of caviar, and the presence of bacon make the whole cold noodle not only relieve greasy, but it is very good in itself.<\/p>\n<\/div><\/div>\n\n\n\n

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Shabu-shabu with sliced meat<\/strong><\/mark><\/strong><\/h3>\n\n\n\n

Followed by\u00a0Shabu-shabu with sliced meat<\/strong>\u3002 First put the onions, mushrooms, and scallions into the soup and cook them, then rinse the thin pork belly. The point of this dish is not to be gorgeous, but to let you feel another expression of pork from the soup before entering the main section of the real barbecue. After the thin slices of Wuhua have been rinsed, they are both oily and not too greasy. With the previous few dishes, they actually have the effect of pushing the taste of the whole scene from softness to concentration.<\/p>\n<\/div><\/div>\n\n\n\n

The real highlight is the set of Jiugongge that will make you get to know pork again.<\/h2>\n\n\n\n

Next, enter the core of the whole scene\u2014\u2014Roast pork Jiugongge<\/strong>\u3002<\/p>\n\n\n\n

If the first few courses are warming up, then this is the official start of the main show. The parts of the meat will be served in order, from neck meat, pork belly to special parts, and even appear. Pigs of the same part but different breeds<\/strong>\u3002 The service staff will bake and explain the whole process, from heating, roasting, cutting to matching sauces, all controlled by the store.<\/p>\n\n\n\n

The most fascinating thing about this section is not that you don't have to do it yourself, but that you can really eat very intently and clearly feel the difference between each part.<\/p>\n\n\n\n

I think one of the most powerful things about this store is that it successfully makes people realize\uff1a
It turns out that the taste of pork can really be so much worse.<\/strong><\/p>\n\n\n\n

Some parts are more fragile and elastic, some are more delicate, some oils are more obvious, and some have a more prominent aroma. The point is that these differences are not theoretical, but you will really feel them when you eat them one by one. Also because the sauces of each match are different, you are not just eating \"a lot of pork\", but eating different parts in the most suitable way to be presented.<\/p>\n\n\n\n

Another detail that I like very much is that in addition to the classic Korean kimchi and condiments, it also has Roasted olives and peppers<\/strong> It can be matched, which is wonderful, because it makes the whole not just Korean roast meat logic, but a little more detailed food pairing thinking.<\/p>\n\n\n\n

And the store has prepared it very carefully. Keep warm in a small oven<\/strong>\u3002 Even if you eat slowly, the meat will not get cold, and the rhythm of the meal is very comfortable. This kind of detail is actually very important, because the problem with many roast butcher shops is not that the meat is not good, but that you don't have time to eat it in the best condition after it is baked; but this matter is obviously taken into account here.<\/p>\n\n\n\n

Even Classic roast pigskin<\/strong> I have eaten them all. This is definitely a plus for people who like Korean roast meat.<\/p>\n\n\n\n

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What's more special is that the small dishes interspersed in the middle are actually not supporting roles.<\/h2>\n\n\n\n

Many set-meal yakiniku shops have a strong main section, but the small dishes interspersed in the middle are often just cutscenes.
But this shop is not.<\/p>\n\n\n\n

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Pork sushi<\/mark><\/strong><\/h3>\n\n\n\n

This dish is really special, and it is the kind of dish that sounds a little puzzled at first, but nods after eating.<\/p>\n\n\n\n

There are two models, one is Pork slices with shrimp<\/strong>, The other is Pork nuggets with sea urchin<\/strong>\u3002 Originally, this combination was easy to worry about whether it would be too strange, but in fact there was no sense of violation at all. This is also what I find interesting about this shop: it is not made for curiosity, but really balances the collocation.<\/p>\n\n\n\n

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Pork burger + French fries<\/mark><\/h3>\n\n\n\n

This dish is very cute. The salty and sweet pork minced pork hamburger steak is very shabu-shabu, made into a small size, it is not burdensome to eat, and it is accompanied by a French fries. The whole menu design is very ingenious. It's not a deep dish, but it's very pleasing and easy to remember.<\/p>\n<\/div><\/div>\n\n\n\n

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Stewed sow pork neck steak<\/mark><\/h3>\n\n\n\n

This is one that I like very much throughout the game. The pork neck meat is first grilled in the outfield for a while, and then sent to the back kitchen to complete it. Finally, it is paired with carrot puree and Basamik vinegar. The whole is very soft and tender, and it is the kind of soft and tender that you know the heat is handled well as soon as you eat it. This dish made me obviously feel that this shop is not only good at cooking roast meat, but really has the ability to cook.<\/p>\n<\/div><\/div>\n\n\n\n

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Pork soup rice<\/mark><\/strong><\/h3>\n\n\n\n

As the end of salty food\u00a0Pork soup rice<\/strong>, Also very pleasing. The soup is only stewed with pork, but it can show a very sweet outline. Especially if you have some wine in the middle, a bowl of wine here will really warm your stomach and make the whole experience slowly fall to the ground.<\/p>\n<\/div><\/div>\n\n\n\n

The dessert is not amazing, but the ending is complete<\/h2>\n\n\n\n

The final dessert is\u00a0Ice cream and mochi<\/strong>\u3002 To be honest, this paragraph is not as amazing as the previous pork dishes, but it is also within acceptable range. Its role is more like putting the whole game away smoothly, rather than pursuing another climax.<\/p>\n\n\n\n

Suitable for wine pairing<\/h2>\n\n\n\n

The wine pairing is very flexible, and the chef's on-the-spot adjustments are very important.<\/p>\n\n\n\n

When I ordered the wine this time, I actually hesitated for a long time. I originally wanted to drink something special, but finally chose one. Korean State Banquet grade shochu<\/strong>\u3002 It's just that I was a little worried about whether it would be too strong. As a result, the chef kindly added sparkling wine and lemon to us, and finally it turned into a very delicious and suitable version of this pork dish.<\/p>\n\n\n\n

This kind of flexibility is actually a plus. Because it's not just throwing the wine list to you to choose for yourself, but it's really adjusting according to the status of the guests to make the overall experience more comfortable.<\/p>\n\n\n\n

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Final Thoughts<\/mark><\/h2>\n\n\n\n

If you want to experience \"very special pork dishes\", it's really recommended here.<\/p>\n\n\n\n

The most attractive thing about meat is that it doesn't make pork very pompous, but it makes pork very pompous.Very complete<\/strong>\u3002<\/p>\n\n\n\n

It successfully allows you to eat different parts of pork, different heat, and different cooking forms in one meal, and also to eat that pork is not just the other side of pork belly. In addition, the whole process of roasting, no need to do it yourself, and the atmosphere is quiet and tidy, the whole scene is a very comfortable and tasteful experience.<\/p>\n\n\n\n

And with 130000 KRW\/ person<\/strong> In terms of such content and services, I think the price is very acceptable. It's not the kind of roast butcher shop that only feels \"so full\" after eating, but after eating, you will feel: It turns out that pork can also be made like this.<\/p>\n\n\n\n

If you are looking for one in Korea It's not just Korean barbecue, but a pork restaurant with a more complete theme and memory points.<\/strong>, Here I would be very willing to recommend.
Even after that, I will want to bring my family, because this kind of shop is best for surprises for people who experience it for the first time.<\/p>\n\n\n\n

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Rating and Cost<\/mark><\/h2>\n\n\n\n