Dr. Lee Saeng Jongi Ogyeop

This specialty pork belly restaurant sits on the drinking street in Gwangalli, Busan. You choose the cut of meat as either a thick slice or a thin daepae slice, and you also choose the ratio of fat to lean. Meat grilled over charcoal cooks quickly even at the default thickness and is eaten with hairtail salted fish innards rice. The side dishes include fresh wasabi from raw sushi, and the meat has a chewy fat texture alongside a tender lean texture.