"I like the parts with more fat"... The 'Golden Thickness' of a Samgyeopsal Master who has held his spot in Seongsu-dong for 22 years

A master of a Samgyeopsal specialty restaurant that has held its place in Seongsu-dong, Seoul, for 22 years has revealed his own cooking principles. According to a video from the tvN STORY program 'Neighborhood Masters', the master implements a taste faithful to the basics by adjusting the fat content and thickness of the meat according to the customer's preference.

The difference in 'golden thickness' achieved with a blade instead of a meat slicer

In the video, instead of using a mechanical meat slicer, the master uses a knife to slice the meat himself. While slicing with a meat slicer produces a consistent and smooth thickness, under the master's blade, the meat is characterized by being sliced into varying, thick pieces. The master explained that he maintains a 'golden thickness' between 7mm and 11mm to prevent juices from escaping too quickly and to consider the cooking time.

Furthermore, he shows meticulousness in preparing the meat by reflecting the customer's preference if they favor parts with more fat. The master said, "Since Samgyeopsal is a food that everyone eats, it must be faithful to the basics," and stated that his principle is to use good meat and serve it to customers with all his heart.

Gochujang Jumulleok aged for two days, increasing the harmony of seasoning with thin thickness

In addition to Samgyeopsal, the Gochujang Jumulleok presented uses a mix of lean front leg meat and fatty Samgyeopsal for texture. In the case of Jumulleok, the key is slicing the meat thinly. The master revealed that if the meat is too thick, the seasoning will not penetrate to the inside and the seasoning may burn first when cooking, so he slices it thinly so that the seasoning can soak in evenly.

In particular, the Gochujang Jumulleok undergoes an aging process for two days so that the seasoning adheres closely to the meat. The video captures the process of mixing the special seasoning with the aged meat and placing it on the grill.

The bond with neighborhood residents that became a 22-year support

The driving force that allowed him to operate the establishment for the long period of 22 years was the bond with local residents. The master mentioned that the reason he was able to endure in an environment where many startups fail over the 24-year period was "thanks to the residents." It was mentioned that he has secured a high fixed customer base, with about 80% of visitors being neighborhood residents.

The master expressed gratitude for the kindness of nearby merchants and their efforts to maintain affordable prices, conveying his wish to be a shop that stays with them for a long time without sharply raising prices so that customers can feel the threshold is low.