One platter, two different cuts.
There are four things on the grill menu at GIT TEUL Hongdae. The Icheon Pork Platter pairs belly and collar at 500 g for ₩56,000, the half platter is the same pairing at 250 g for ₩28,000, and the two rare cuts — GIT TEUL and Sumgyeol — are ₩19,000 each.
If it is your first visit, take the platter. It is the one order that lets you compare the two cuts side by side: belly, tender and nutty with the fat rendered down, against collar, leaner but running with juice. Two people are well served by the 500 g; one person, or a lighter sitting, by the 250 g half. It is also the order most people arrive for when they come looking for Korean BBQ in Hongdae.
Both rare cuts carry names GIT TEUL gave them. GIT TEUL-sal is the strip found only where the collar meets the loin. Sumgyeol-sal is pork skirt, taken in small quantity from near the diaphragm — and because the diaphragm is the muscle that drives breathing, the restaurant named it for the breath that moves a life.
On the grill
- 56,000
Icheon Pork Platter500g이천돼지 모듬
A delicious combination of tender, savory pork belly and juicy, flavorful pork collar. (500g)
- 28,000
Icheon Half Pork Platter250g이천돼지 반모듬
A smaller platter featuring tender, savory pork belly and juicy, flavorful pork collar. (250g)
- 19,000
GIT TEUL Signature Pork Cut깃뜰살
A rare cut from where the pork shoulder meets the loin, prized for its exceptionally tender texture and rich, savory flavor.
- 19,000
Sumgyeol Pork Skirt150g숨결살
Sumgyeol is GIT TEUL's unique name for pork skirt meat, a rare cut found near the pig's diaphragm. Inspired by the diaphragm's essential role in breathing, we named it “Sumgyeol,” symbolizing the breath that brings life into motion. This special cut offers a rich, meaty flavor and a pleasantly chewy texture. (150g)
Weights are the per-portion figures the restaurant states. Prices can change; the board in the restaurant is authoritative.
Grilling is quicker to watch than to read.
Six clips the restaurant supplied — the hand at the board, the belly going onto the charcoal, the finished cut coming off it. The fastest way to see what an evening at this Korean BBQ actually looks like.
A gloved hand working down a wooden board, cutting the Icheon pork belly into single pieces.
The grill loaded with pork belly as it cooks, with a burned-in caption reading GIT TTEUL KOREAN BBQ SEOUL.
Tongs lifting the finished pork off the grill and setting it into a bowl on the stone slab.
Two thick-cut pieces of pork belly going onto the hot plate.
A table by the window: the grill, a wooden board, vegetables and leaves ready to go on, and bowls of side dishes.
The 깃뜰 calligraphy banner hanging by candlelight, a potted plant beside it.
They play silently, and are published exactly as the restaurant sent them.
At a glance
- What
- Icheon pork over charcoal — belly and collar platters, plus the GIT TEUL and Sumgyeol rare cuts
- Where
- 27 Jandari-ro 3an-gil, Mapo-gu, Seoul · about a 6-minute walk from Sangsu Stn.
- When
- Daily 12:00–22:40 · break 15:00–16:00 · last order 21:40
- How much
- ₩2,000 for Icheon rice to ₩56,000 for the pork platter