NORIYA

Part of the pleasure of samgyeopsal is choosing what to wrap around the grilled pork belly. One diner who tried NORIYA’s all-you-can-eat option reported enjoying thick-cut pork belly as well as thinly sliced meat in bulgogi and pork-kimchi sauces. The pork belly was cut into manageable pieces as it grilled. The diner layered lettuce with house miso, kimchi and raw onion, or dipped the meat in salt and sesame oil. Garlic, pickled radish, salted bean sprouts and rice rounded out the meal, with each wrap assembled to taste. Leafy greens bring a fresh contrast to the meat, kimchi and other accompaniments, so the combinations can vary from bite to bite. If you’re coming for samgyeopsal, the choice of fillings is part of the appeal.

Another diner said the premium all-you-can-eat course included Korean dishes such as Korean pancakes, gimbap and cold noodles before the samgyeopsal arrived, making for plenty to sample before the main event. A course can be a good way to share a range of dishes. For a meal centred on soup or a set meal, sundubu jjigae is another option: this spicy stew of soft tofu, onion, spring onion, enoki mushrooms and egg is served for 1–2 people. There is also a version with udon noodles. Set meals come with white rice and 3 side dishes, making them an option for lunch as well.

For chicken, bone-in fried chicken is available from a half portion of 480g, and the menu lists cabbage salad and chicken mu (pickled radish) as accompaniments. Flavours include yangnyeom and honey soy sauce, with a half-and-half option for anyone who wants to try two. One diner described the cold noodles as refreshing. Whether you’re after a substantial samgyeopsal meal or would rather focus on chicken or soup, NORIYA offers several ways to explore Korean cooking.