A Special Pork Pairing at “Royal Pig” in Hannam-dong

A Return Visit to a Familiar Favorite

I first visited Royal Pig during the winter of 2024 and returned in the spring of 2025.
Located near Hannam Ogeori, it’s just a short walk from one of my regular hangouts.
We came on a Saturday afternoon, and unlike the busy dinner hours, lunchtime was quiet and pleasant.
Weekdays tend to attract office workers, while weekends draw in local families.

The Menu Reflects Royal Pig’s Personality

Their menu has evolved since the early days and now better reflects the full vibe of Royal Pig.
From cuts of pork to creative side dishes, there’s thoughtfulness in the combinations.

Side Dishes That Change the Game

One of the highlights at Royal Pig is how the meat pairs beautifully with a range of sauces and sides.
You’ll find yourself experimenting with different combinations until you find your go-to mix.

• Spicy scallion kimchi, mustard leaf kimchi, and soy-marinated perilla leaves balance out the richness.

• The salad uses a refreshing yuzu dressing, and the white kimchi is stir-fried with sesame oil for nutty tang.

• A few slices of fermented pollack add a tangy-spicy layer to the table.

The 5 Signature Dipping Sauces

The five sauces offer entirely different flavor profiles.

Clockwise from the Andes salt:

• Peanut Ssamjang

• Wasabi Lemon

• Pollack Roe

• Perilla Leaf Pesto

Each sauce can double as a mini plate for your grilled meat—clean, convenient, and flavor-packed.

Recommended Pork Cuts at Royal Pig

Pork Neck Flower

Long and thick—so long it doesn’t fit the grill unless bent.
Similar in taste to pork shoulder but juicier thanks to the fat.
Despite the thickness, it’s incredibly tender.

Jowl Meat

Cut extra thick here—closer to pork steak style.
The fat-to-meat contrast is beautiful, and it melts in your mouth.
Since it cooks quickly, it’s also a fast bite between grill turns.

Pork Cheek

A mix of pork skin and meat.

• Chewy skin,

• Firm meat,

• Melt-in-your-mouth fat in between.
  Three textures in one.

The Must-Try Dishes (Beyond Grilled Pork)

Spicy Cold Noodles with Fermented Pollack

A generous pile of chewy noodles topped with soft but bouncy fermented pollack.
The spice builds gradually, and the thick noodles soak up the sauce well.

Kimchi Fried Rice

Fried in butter with generous cuts of pork.
The tang of the kimchi cuts through the richness.
Each rice grain has a light bounce—perfectly stir-fried.

Anchovy Broth Noodles

Umami-rich broth from stir-fried anchovies and balanced with a light tang from other ingredients.
The result is a clean, comforting soup.

Buckwheat Soba

Topped with grated radish and dipped in a sweet-savory soy-based broth.
The sweetness may be a bit much for some, but it’s a classic combo.

Pollack Roe Steamed Egg

Fluffy and tall—almost like a sponge cake.
The pollack roe adds the perfect salty contrast to balance out any spice from the noodles.
TIP: Order the cheese version and add pollack roe for the ultimate combo.

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