Naengsam is meant to be eaten as it comes off the iron. That does not mean rushing it. Flip it too fast and you lose what makes this cut interesting.
It comes down to the 4.5mm. Leave a slice a little longer and the edges go crisp. Pull it early and the inside stays juicy. Same meat, two ways to eat it, and you get to choose on the day.
Why 4.5mm
Cut it thinner and there is no choice to make — it cooks the moment it lands, and crisp is all you get. Cut it thicker and you lose the lightness that makes naengsam what it is.
We use Duroc belly, and we changed the thickness more than once before we stopped. 4.5mm is where both are still possible. If our naengsam tastes different from the last one you had, this is why.
No foil on the plate
The pork goes straight onto cast iron. Foil traps the melted fat and the meat ends up steamed. Metal contact is what gives you the crisp edge.
Lay the garlic on the iron beside the meat — it is worth it. Ssamjang, lettuce, salt and sesame oil: just ask and we will bring more.
Side dishes, made every morning
Nine of them on this day. They are made fresh in the kitchen each morning, so the line-up shifts a little. What goes out is decided that morning.
Price
Naengsam 1kg $68.80++ / 600g $48.80++
123 Telok Ayer Street, Singapore 068592
Open daily 11:00–23:30 (last order 22:30) / Reservations +65 8080 5181