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When the meat is placed on the heated stone plate, a pleasant smell catches the nose with light smoke and a sizzling sound. Samcheonpo Restaurant, named after Samcheonpo, the hometown of the founder's spouse, is a stone-grilled grilled pork belly restaurant that has maintained its tenacity by pursuing the taste of grilled pork belly that has not been imitated for 30 years. The founder’s spouse, who is in charge of the kitchen of Samcheonpo Restaurant, worked at restaurants serving items such as grilled pork galbi, ox bone soup, and ox knee soup for three years, learning the skills before starting the business. She has such a high level of cooking skills that she was recommended to become an assistant after completing the Sudo Culinary Institute as a top student. At first, it started as a spicy seafood stew restaurant, but soon after, it was changed to grilled pork belly. At that time, the owners came across stone grilling by chance and began to dig into it professionally. The main menu of Samcheonpo Restaurant is a thinly sliced stone-grilled frozen pork belly.
Stone-grilled frozen pork belly, which is different from the once famous low-priced imported frozen pork belly, is made from 60-90 kg female pigs that are not too big. When meat comes in, it is aged for 24 hours in the refrigerator, exposed to room temperature for a short time, then sliced thinly and rapidly cooled according to the temperature and season of the day. Like grilled pork belly, made through a complicated process, their secret kimchi is also made systematically by measuring and reconciling all seasonings without adding salted fish. The tradition of Samcheonpo Restaurant, made with excellent cooking skills, has been passed down to the son, who has been involved in the management for six years.