This pork barbecue dish is made with meat smoked in an onggi (traditional earthenware pot) with a charcoal fire. The smoking process imbues the meat with a gentle fragrance of charcoal while the fat drips away, creating a lighter, cleaner palate. Onggi is a traditional earthenware pot used for storage in Korea and also serves as an excellent fermentation vessel for fermented condiments, like soybean and red chili paste, and kimchi. The smoked meat is grilled once again and served with vegetable wraps, pickled victory onion, green onion threads, and sliced onion. The meat is flavorfully packed from the grilling process and feels tender, yet pleasantly chewy.

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