The Gold Pig Restaurant: Korean BBQ joint of the stars

Seoul's Gold Pig Restaurant has become Korea's most coveted barbecue spot through premium pork, exacting grill technique and a celebrity following from BTS to Donald Trump Jr. BTS, G-Dragon, Blackpink and IU. These A-list K-pop stars have all been spotted dining at this place. The list doesn't end there. Hollywood actors Chris Hemsworth and James Franco, American rapper Kanye West and British football icon David Beckham have all been there. More recently, Donald Trump Jr. was seen dining there. So what is this outrageously coveted spot? It's the Gold Pig Restaurant, a Seoul barbecue diner renowned for its premium pork cuts. There are countless decent samgyeopsal (pork belly) restaurants in Seoul, but none match the fame of Gold Pig. You'll end up waiting behind 30 or more teams whenever you go, even if you arrive before opening time or on a slow day. The restaurant does not take reservations, meaning the only way to secure a table is to get in line and wait. The Gold Pig is celebrating its 10th anniversary this year. What started out humbly on the first floor of a three-story building in Yaksu-dong, a gritty neighborhood in central Seoul, now occupies the entire building. Despite the expansion, the eatery still can't accommodate all the customers who want a seat. "The meat quality of our restaurant is undoubtedly top-notch, but what I believe makes the difference at a barbecue restaurant is the grilling technique," said Park Soo-kyung, founder and CEO of Gold Pig Restaurant. "We pay the most attention to staff training. If they don't understand the grill and fire, I don't believe they can serve the customers." Their signature cuts are "Bone Pork Belly" and "Pork Neck." Pork Neck requires skill when grilling because it has little fat. Even when slightly overcooked, it can get overly firm and dry. Park's path to building one of Korea's most sought-after barbecue joints was not easy. In her 20s, she began by selling fruit juice at Dongdaemun Market. Over the next six years, she tried her hand at some 20 different businesses before eventually finding success with the samgyeopsal restaurant. "When working in a market, you instantly notice what people like and where they gather. Feedback there is also very fast," the 41-year-old said. "When I have an idea, I have to do it to see how it turns out. It's my personality." The last job she had at the market was delivering samgyeopsal to vendors. "They didn't have time to go to a restaurant to grab lunch or dinner, so I figured I would deliver pork barbecue when it was still warm. The business was a success. It earned me enough money to pay back some 200 million won [$130,000] of debt I had and a little more to start another business." This last business gave her an opportunity to gain a deep understanding of the meat. Afterward, she continued to perform extensive research into it. The result of those years of experimentation and research is evident in every aspect of Gold Pig Restaurant — from its grill plates and ventilation system to its rigorous staff training, carefully selected cuts of meat and thoughtfully curated side dishes. One of the Gold Pig's signature touches is serving its pork with fresh basil leaves. In Korea, basil is more commonly associated with Western dishes such as salads, pasta and pizza. But Park thought outside the box. Park says basil leaves were her hidden weapon even before opening the restaurant. She has done multiple tests with various herbs and green leaves, including coriander, but basil leaves were the perfect match. "I first discovered the pairing while traveling in Thailand," she said. "That's where I learned that basil enhances the flavor of grilled meat. The herb's aroma refreshes the palate after a bite of rich pork, but what I really love is grilling the basil itself. Once it hits the heat, the fragrance is simply incredible." The Gold Pig recently added hanwoo (high-end Korean beef) skirt steak and hanwoo yukhoe (raw sliced meat) to its men...