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Duam Sikdang (Straw-fire Pork Grill)
A rural Muan eatery preserving a 70-year tradition of straw-fire () pork grilling — intense, quick searing gives the meat a tender interior and a unique straw-smoke flavor.
JeonnamKorean Food > Samgyeopsal / Pork Grill
3.8
(14 reviews)A quiet, family-run restaurant in rural Muan that has been cooking pork over straw fires since the 1950s. Duam is known for its 짚불구이 (-gui) — meat seared at extremely high heat so the exterior chars fast while the inside stays juicy, finished with a distinctive straw-smoke aroma. You’ll often see a steady plume of smoke from the small outdoor grill; locals like to dip the pork briefly into the house condiment called ‘chilgejang’ for a bright, savory finish.
Local Tips
- •Specialty: high-heat 짚불구이 (jipbul-gui) that sears meat quickly for juicy texture
- •Casual, countryside setting with steady outdoor grilling smoke — reservations and parking available
- •Try the meat dipped lightly in the house chilgejang for the classic local pairing
Menu
Yangpa Kimchi 300g (Yangpa-gimchi — onion kimchi; takeout & delivery)5,000 KRW
Moksal (straw-fire pork neck — limited availability)17,000 KRW
-gui (straw-fire grilled pork — takeout available)17,000 KRW
(summer limited — straw-fire grilled meat patties)15,000 KRW
Meal Kit (available in-store or online)55,000 KRW
Chilgejang 200g (house dipping condiment; takeout & delivery)10,000 KRW
Chilgejang Bori Bibimbap (barley bibimbap with chilgejang — takeout available)6,000 KRW
Practical Information
- Category
- Korean Food > Samgyeopsal / Pork Grill
- Address
- 52 Umyeong-gil, Mongtan-myeon, Muan County, Jeollanam-do (Mongtan Duam Sikdang)
- Operating Hours
- Daily 11:00 ~ 20:00
- Phone
- 0507-1375-3775
- Facilities
- Reservations available,Parking available
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Glossary
- Bori-bibimbap
- Bibimbap made with barley (bori) instead of—or mixed with—white rice; heartier, chewier texture.
- Gejang
- Raw crab preserved in soy-based or spicy sauce (a salty, umami-rich marinated crab dish).
- Jipbul
- Grilling over burning rice straw so smoke gives a nutty, charred aroma — a regional smoking technique used here for meats.
- Tteokgalbi
- Seasoned, minced short-rib (or mixed meat) patties shaped and grilled — richly savory and slightly sweet.
