Have unlimited quality samgyeopsal at Itaewon The Gokigib

Differentiation to be made 
Samgyeopsal or grilled pork belly is one of the highly sought-after menus for get-together in Korea. Many say it is a menu for ordinaries as common as soju, or Korean distilled liquor, which is easily seen on tables in the Korean restaurants. For this reason, it might seem natural that we can find a sampyeopsal restaurant almost every corner of the street. To survive this harsh competition of the numbers, ‘unlimited meat’ has recently been introduced and leading the trend. The only drawback is that some people doubt on the quality of the meat which in fact proved to be right in some places. If you are one of the doubters, you are advised to pay a visit to Itaewon The Gokigib which attracts yearly 100,000 meat lovers for using 100% fresh raw meat. It appeared on the TV show < Welcome, First Time in Korea? Germany> last year and has been introduced to a number of famous overseas travel books. You can check the fuss about the restaurant by waiting the queue for about an hour yourself especially on weekends. 

Only 16,900 won to go all-you-can-eat
Pay only 16,900 won to go all-you-can-eat from sirloin and belly to neck and seasoned whether pork or beef that can served on your choice of soy bean paste ramen or ugly gimbap, or rolls. “If the taste is good for me, it is for others. But I built a system that can satisfy the taste, price and services all at once” says the owner Lee. Many meat restaurants failed in bringing freshness by thorough temperature management and meat handling especially minimizing the exposure of the meat outside, according to Lee. “Some say that everybody can run a meat restaurant but they are naive to say that since it requires one’s ability to build an effective running system which is not as easy as they thought.” 

Growing business on transparent management
Lee has opened three chain restaurants so far since launching the business four years ago and is now expecting to see the fourth restaurant soon. Rather than imposing heavy burden to his partners, Lee set up his own transparent management policy for win-win: no bubbled initial capital yet free all-in-one training (quality, services and cleanliness) with flexible design concept of each store. “I’m ready to share my knowhow and experience with my business partners so that we can grow together. I think I’m not a man of ambition but when it comes to spreading excellent Korean food, I want to be the man who can go global over Korea.”