Twenty Years in the Making: Korean BBQ Finally Serves Korean Pork and Beef!
Do you remember your first Korean BBQ?
I certainly do. It was 2007, at Ju Shin Jung along the East Coast. Back then, K-pop had yet to conquer global charts and K-dramas were still a niche interest. Korean cuisine was not the mainstream favourite it is today — it was a novelty.
I still remember the moment the banchan arrived. One by one, the little plates covered the table — eight, maybe ten varieties in all. We stared in disbelief when we realised they were complimentary and refillable. It felt generous, exotic, and completely different from what we were used to.
The meat selection was modest by today’s standards. There was no Wagyu, no Iberico pork — just Australian or American beef and local pork sizzling over charcoal. Yet at the time, it felt exciting and new.
Fast forward almost two decades, and Korean BBQ is now firmly embedded in Singapore’s dining landscape. But it has taken more than twenty years for us to finally enjoy what feels like a truly authentic Korean BBQ experience, with the arrival of Hanwoo and Jeju Black Pork on our shores.
Jeju Black Pork: A Really Tasty Pork!
Over the past decade, we have been fortunate to witness a quiet pork revolution. The arrival of Kurobuta, Iberico and premium Japanese pork changed the way we looked at what was once the most ordinary of meats.
Before these gourmet breeds appeared on our shores, pork was simply… pork. The dependable, ubiquitous staple of Asian cuisine — valued more for its versatility than its intrinsic flavour. It was the blank canvas upon which soy sauce, garlic and spices performed.
Only after tasting Kurobuta for the first time, did I realise that pork could stand confidently on its own. It had sweetness, succulence and depth – qualities that did not need heavy seasoning to shine.
First encounter with Jeju Black Pork
My first encounter with Jeju Black Pork happened during a trip to Korea several years ago. The flavour was immediately distinctive. It was richer, fuller, with a satisfying bite and beautifully rendered fat. It was pork with personality.
In fact, I would rank it alongside Iberico Secreto Bellota as one of the most memorable pork experiences I have ever had. Those were the moments that changed pork from being merely “meat” to something worth seeking out in its own right.
So when I heard that Jeju Black Pork had finally arrived in Singapore, there was no hesitation. I made sure I attended the media launch. Having tasted it in Korea, I knew this was something worth getting excited about.
Since then, it has begun appearing at several premium Korean BBQ establishments, including Hanjip Korean Grill House. And it deserves that spotlight.
The pork carries a deep, natural umami sweetness with a clean, savoury finish. The fat renders beautifully over charcoal, releasing an aroma that is rich yet not cloying. This is not pork that needs to be hidden under layers of ssamjang or sesame oil. In fact, too much sauce would only mask its character.
The best way to appreciate it? Simply grilled and finished with a touch of salt. Nothing more.
Hanwoo Beef: Good Balance of Marbling and Flavour
Alongside Jeju Black Pork, we can now also enjoy Hanwoo beef from Jeju Island right here in Singapore.
It is tempting to immediately compare Hanwoo with the more familiar Japanese Wagyu; and understandably so. Both are celebrated for their marbling and tenderness. But in character, they are quite distinct.
Wagyu is renowned for its intense, almost snow-like marbling and delicate, buttery flesh. Hanwoo, on the other hand, is prized for its balance. It is beautifully marbled, yet with a firmer texture and a deeper, more pronounced beef flavour. It’s a good option if you feel that Japanese Wagyu can sometimes be a little too rich.
Different Grading System
The grading systems for Japanese and Korean beef reflect slightly different philosophies about what makes great beef.
In Japan, Wagyu is assessed using the Beef Marbling Standard (BMS), which scores marbling on a detailed scale from 1 to 12. The higher the number, the finer and more abundant the intramuscular fat.
The most prized beef, often labelled A5, typically corresponds to a BMS of around 8–12. That’s where the meat appears almost lace-like with intricate streaks of fat evenly distributed through the muscle. This extreme fine marbling gives Wagyu its signature buttery texture and melt-in-the-mouth richness.
In Korea, Hanwoo is graded using a slightly simpler marbling score from 1 to 9, which is then translated into quality grades. The top grades are:
- 1++ (Marbling score 8–9) – the highest grade, with abundant but still distinct marbling
- 1+ (Score 6–7) – excellent marbling and flavour
- 1 (Score 4–5) – good marbling, still premium quality
While both systems reward intramuscular fat, the Japanese system places greater emphasis on extremely fine, dense marbling, which produces a very rich, delicate eating experience.
Hanwoo, by contrast, tends to have slightly less intense marbling but a firmer texture and deeper beef flavour, which many Koreans feel pairs better with the simple charcoal grilling typical of Korean BBQ.
At Hanjip Korean Grill House, they bring in top-grade Hanwoo, typically 1++. If you check the price of Hanwoo with several online butchers, you would find that 1++ Hanwoo cost as much as A5 Wagyu. But despite this, Hanjip has decided to price its Hanwoo below that of A5 Wagyu in order to give its customers a chance to try the premium Korean beef!
Quality of Banchan Matters!
Beyond the quality of the meat itself, the next thing that often determines which Korean BBQ restaurant I would return to is the quality of the banchan. Gone are the days when you would be presented with an extravagant spread of eight to ten different small dishes. In most Korean BBQ restaurants in Singapore today, the selection is usually pared down to about four or five.
The banchan at Hanjip is very good and they make an effort to make it in-house. We have previously written about how much we enjoy the fresh kimchi, as well as the ikan bilis and peanuts at their sister restaurant, Nami at Greenwood Avenue. The same quality carries through here.
At Hanjip, we were also introduced to their pickled asparagus, which turned out to be a delightful addition to the table. Its bright, tangy sweetness cuts through the richness of the grilled meats beautifully, helping to refresh the palate and elevating the overall Korean BBQ experience.
Other Side Dishes to Recommend
Sundubu Jigae
One of our favourite side dishes to order is Sundubu Jigae. This spicy soft tofu stew, which for us functions more like a hearty soup, pairs wonderfully with grilled meats.
At Hanjip, they offer different styles of Sundubu Jigae. The seafood version is excellent as the seafood lends the broth a natural sweetness that balances the spice nicely, making it especially comforting and quite delicious. The handmade beancurd has a very nice texture and flavour.
Samgyetang
Their Samgyetang is an excellent choice if you are looking for the perfect comfort food. The dish features a young chicken stuffed with glutinous rice, garlic and jujubes, then gently simmered until the broth becomes light yet deeply nourishing. They use young Korean ginseng, which lends the soup a delicate herbal fragrance and subtle sweetness without overpowering the natural flavour of the chicken.
Samgyetang is traditionally eaten during Korea’s three hottest summer days, known as Boknal. The custom follows the East Asian principle of “yi yeol chi yeol” (以熱治熱) – fighting heat with heat.
By consuming a hot, restorative soup, it is believed that the body regains the strength lost during the humid summer months. In that sense, it is the kind of nourishing dish that suits Singapore’s weather all year round.
Gamjajeon
Another item we usually order at Korean BBQ is the pancake. Our daughter is somewhat of a pancake hunter, so it is one of those dishes she almost always orders.
Instead of our usual seafood pancake, we had the potato pancake this time, and it turned out to be quite good. The edges were nicely crisp while the centre remained pleasantly chewy. I would have enjoyed it even more if it had been fried a little longer so that the whole pancake developed that satisfying crunchy exterior.
Mul Naengmyeon
A nice dish to end the meal is an order of Mul Naengmyeon. The cold buckwheat noodles are served in a chilled, tangy beef broth, topped with slices of beef, cucumber, pickled radish and half a boiled egg.
After the rich, smoky flavours of grilled meats, the icy broth and springy noodles provide a welcome contrast. It cleanses the palate and leaves you feeling refreshed rather than heavy. It is the perfect way to round off a satisfying Korean BBQ feast.
Free Wagyu Oyster Blade
Reserve here -> https://bit.ly/ReserveHanjip
You just need to show this post or the below video that’s been published on our instagram, facebook, tiktok or youtube channels on arrival. Their Wagyu Oyster Blade is a really succulent piece of meat and they do a good job grilling it too! It is well worth the effort of making the reservation ahead of your visit.
Conclusion
Now that Jeju Black Pork and Hanwoo have arrived in Singapore, diners can enjoy a truly authentic Korean BBQ experience without leaving the island.
Hanjip is one of the early Korean BBQ restaurants here to offer these premium meats alongside their usual selections. Conveniently located at Clarke Quay, it provides a satisfying and well-rounded KBBQ experience, complemented by a range of banchan and side dishes, with sauces and tofu prepared in-house.
Certainly worth a visit if you are looking for a Korean BBQ with top-quality meats in a lively setting.
Disclosure: this is written in partnership with Hanjip Korean Grill House. Opinions expressed or those of our own.
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