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Galbi immersed in broth and deliciously cooked saeng samgyeopsal (grilled pork belly) tempt customers’ chopsticks. Since its opening in 1990, this restaurant has been running for 31 years, intending to serve homecooked meals. The main menu, “dwaeji galbi soup,” made by marinating fresh pork ribs and neck meat in more than ten different seasonings and then stewing them, is popular among customers.

For freshness and chewiness, non-frozen pork bellies are cut directly with a knife without using a machine. Many repeat customers love kimchi and Mu-saengchae (Julienne Korean Radish Salad). Kimchi has been made with domestic ingredients since the restaurant opened. The operating principle is to faithfully provide the basics without resorting to technical skills. Many regular customers visit Ssaligol; not only do many come more than twice a week, but they are highly praised to the extent that customers who have visited once are said to come again.