Hanjeongsal-gui — Pork Cheek Grilling (항정살구이)

All Korean BBQ regions; the premium cut designation has grown more prominent in the last two decades as Korean BBQ culture refined its hierarchy beyond samgyeopsal and galbi

Hanjeongsal (항정살) is the jowl muscle of the pig — a small, rare cut from the cheek and neck junction yielding only 300–400g per animal, making it one of the most sought-after and expensive cuts in Korean BBQ. Its structure is uniquely layered: a band of fat separates distinct lean muscles, producing alternating chew and richness in a single bite. Over charcoal, the fat band renders to glassy translucency while the lean portion chars lightly. Hanjeongsal requires almost no preparation — it speaks entirely through its natural architecture. The moment of eating the fully rendered fat band alongside the charred lean muscle is where this dish lives.

• Italian guanciale (cured pig jowl for pasta); Spanish papada ibérica (jowl fat); French joue de porc braisée (braised pork cheek) — Korean distinction is the direct grill approach rather than cure or braise

Gireum-jang (sesame oil with Cheonilyeom coarse salt). The fat band carries the defining flavour; soju is the pairing. A thin smear of doenjang over the cooked slice deepens umami without masking the fat.