Korean barbecue has never been short on variety. From marinated short ribs to sizzling pork belly wrapped in crisp lettuce leaves, the communal dining experience has long been part of its appeal. But SEORAE JIB is giving the classic pork belly a new twist with the launch of Singapore’s first 100 Knife Cuts Kkot Samgyeopsal, better known as Flower Pork Belly.
At first glance, the pork belly looks unlike any version typically found on a Korean barbecue menu. Instead of a smooth surface, the premium Canadian air-flown pork belly is meticulously scored with more than 100 precise knife cuts, creating a mesh-like pattern that transforms both its appearance and texture.
The technique is not merely aesthetic. According to SEORAE JIB, the intricate cuts allow heat to penetrate the meat more effectively during grilling, helping the fat render evenly while creating a crisp exterior. As the pork cooks, the edges curl and bloom into what resembles a flower, giving rise to its aptly named “Flower Pork Belly” moniker. The result is a combination of crispy edges, juicy meat and enhanced tenderness in every bite.
What makes the experience particularly interesting is how diners are encouraged to enjoy the pork in multiple ways. Rather than treating the meat as a standalone dish, SEORAE JIB has curated 10 different combinations designed to highlight different flavour profiles and textures.
Traditionalists can savour the pork on its own to appreciate its natural sweetness, while those seeking the quintessential Korean BBQ experience can create an “Ultimate Ssam” by wrapping the meat with lettuce, kimchi or pajuri leek salad, ssamjang and onion dipping sauce. For something more adventurous, there is the Ocean Umami Ssam, which pairs the pork with dried seaweed and spicy marinated squid for a surf-and-turf-inspired bite.
Other combinations range from a cheesy tortilla wrap reminiscent of a Korean-Mexican fusion taco to grilled kimchi wraps, seaweed rice rolls and bites enhanced with meljeot, a traditional salted anchovy dipping sauce. Each combination showcases a different aspect of the pork’s flavour and texture, turning the meal into a playful tasting journey.
For diners eager to experience the new offering, SEORAE JIB is introducing a limited-time 100 Knife Cuts Kkot BBQ Set, available until 30 June 2026. Priced at S$118 after a 20 per cent discount, the set includes the signature Flower Pork Belly, Kkot Nuruk Moksal, Galmaegisal, Woosamgyeob and a selection of accompaniments including japchae or naengmyeon, as well as cheesy gyeran jjim.
A more affordable lunch set for two is also available at S$29.90, featuring both the Kkot Samgyeopsal and Kkot Nuruk Moksal alongside sotbap rice, japchae, seaweed soup and banchan.
In a playful nod to the labour-intensive preparation process, SEORAE JIB is even offering a “100 Cuts Guarantee”. Should diners discover that their Flower Pork Belly falls short of the promised 100 knife cuts, they will receive a complimentary kimchi or haemul pancake.
Founded in South Korea’s Seorae Village, SEORAE JIB has built its reputation on premium cuts and traditional smoking techniques that use hay and oakwood. With the introduction of the Flower Pork Belly, the brand once again demonstrates how a familiar dish can be reinvented through craftsmanship, technique and a little culinary theatre.
For Korean barbecue fans looking for something beyond the usual pork belly experience, this may be one of the most intriguing new grills in town.
SEORAE JIB is located at various locations in Singapore, including Plaza Singapura, JEM, Serangoon NEX, Compass One, Northpoint and Tampines Mall.
