Suksungdo Euljiro: Elevating Pork with Cross Aging Techniques

Suksungdo's Euljiro branch introduces a distinctive dining experience, enriching pork textures and flavors through cross-aging methods. This upscale eatery harmoniously blends Jeju's culinary traditions with modern gastronomy, serving dishes that exude both local authenticity and global sophistication.

Reviving Dry Aging for Pork

Dry-aged beef once captivated gourmets with its complex flavors and nutty, buttery aroma, though it remained a luxury due to its high cost. Suksungdo innovatively applied this fine-dining concept to Jeju black pork, celebrated for its savory and chewy qualities, crafting a unique dining innovation.

Established in 2018 in Jeju’s Nohyeong-dong district, Suksungdo quickly gained renown, often with long queues of eager patrons. Following its initial success, it expanded to locations including Busan, Gwangju, Incheon, and Pangyo in Seongnam. Its recent debut in Seoul's Euljiro 3-ga neighborhood marks a significant milestone, bringing the essence of Jeju to the bustling heart of a metropolis.

Modern Luxury Redefined

Entering the Euljiro location, diners encounter an expansive, contemporary interior that challenges traditional expectations of a pork barbecue restaurant. Occupying the entire second floor of a building on Euljiro's main street, the space is sleek, open, and exudes exclusivity. Ample spacing between tables creates an atmosphere akin to high-end Western steakhouses, contrasting sharply with the crowded barbecue spots typical of Korea.

A display of pork cuts undergoing the dry-aging process adorns one wall, offering a glimpse into the expertise and meticulous craftsmanship behind the scenes. This design choice evokes the feeling of dining at a specialty restaurant, reminiscent of European charcuterie shops where cured meats hang from ceilings.

Attention to detail extends beyond décor. From the scenic street view of central Seoul to the attentive service—where well-dressed staff grill and serve meat tableside—the experience is crafted for long-term success.

The Highlight: 720-Day Cross-Aged Pork

Suksungdo’s signature dishes include "720 Aged Samgyeopsal" (pork belly) and "720 Aged Pork Neck Bone Stew," both aged for 30 days and priced at 23,000 won per serving. Though premium, the thick, generous portions justify the cost. The dual cross-aging process results in exceptional tenderness.

Initially, the pork undergoes water aging, with vacuum-sealed cuts placed in a saline solution at -1°C to retain optimal moisture, ensuring a delicate texture. Subsequently, the cuts move to a low-temperature dry-aging facility with controlled humidity, allowing natural microorganisms to break down muscle tissues, enhancing flavors and aromas while reducing water content. While it may not fully replicate the nutty or cheesy flavors of dry-aged beef, the rich and juicy pork pairs excellently with traditional Jeju accompaniments like meljeot (fermented anchovy sauce) and gochujeon (pickled vegetables).

Celebrating Jeju's Culinary Essence

Side dishes further highlight Jeju's unique flavors. Customers enjoy unlimited refills of gosari (seasoned bracken fern), well-rinsed baekkimchi (white kimchi), and hearty kimchi stew, all complementing the pork. The thoughtful presentation and variety ensure value for the price.

Comparatively, Suksungdo surpasses Gold Pig House, another modern Korean barbecue standout known for its use of basil leaves. Suksungdo excels through its dedication to tradition, blending Jeju’s culinary heritage with innovative techniques.

Final Verdict

Suksungdo Euljiro redefines dining by merging traditional Jeju flavors with advanced food technology and a luxurious ambiance reminiscent of American steakhouses. From expertly aged Jeju black pork cuts to its spacious and well-designed setting, the restaurant stands as a pinnacle of modern Korean cuisine. Its success illustrates how regional dining traditions, combined with innovation, can attract a broad audience.

Address: 36 Samildae-ro 10-gil, 2nd Floor, Euljiro 3-ga, Seoul
Menu Highlights: 720 Aged Samgyeopsal (23,000 KRW), 720 Aged Pork Neck Bone Stew (23,000 KRW)

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About the Author:
Kwon Eun-jung is a seasoned journalist with over 20 years of experience. Upon turning 50, she studied at the Italian Culinary Institute for Foreigners (ICIF) in Piedmont, Italy. Since her return, Kwon has extensively written on food and wine and conducts culinary topic lectures. Her notable works include "Tuna Mayo and Wine" and "Tasting Italy Through Pasta."