Singapore’s First 100 Knife Cuts Kkot Samgyeopsal Debuts at Seorae Jib at Plaza Singapura!
Home of expertly hay-smoked meats SEORAE JIB fires up the grill for a new way of enjoying pork belly with Singapore’s first 100 Knife Cuts Kkot Samgyeopsai, also known as the tantalising Flower Pork Belly.
Fans of Korean barbecue are in for a treat with the first-of-its-kind pork belly in Singapore, where premium Canadian air-flown pork belly is meticulously sliced with over 100 precise knife cuts to enhance its tenderness and flavour. The result is a meshed surface that allows for better heat penetration during grilling, rendering the pork to a crispy exterior while retaining a juicy and tender interior as the edges crisp up into a “flower” shape. Every bite thus delivers more satisfying taste and texture in a completely novel way of enjoying pork belly.
Enjoy the Kkot Samgyeopsai in 10 different ways whether that is dipping it into the house-made meljeot sauce, wrapping it with lettuce and pajuri leek salad, pairing it with marinated squid and seaweed or enjoying it with grilled tortilla and melted cheese. The options are as endless as the flavour promises to be explosive!
100 Cuts Guarantee: Diners are entitled to a complimentary Kimchi / Haemul pancake should their Kkot Samgyeopsal fall short of 100 precise cuts. T&Cs apply.
100 Precise Cuts, 10 Delicious Ways
Get the best of the Kkot Samgyeopsai in 10 distinct ways that maximise the experience.
1. Meat On Its Own (Taste the Natural Flavour!)
Experience the unadulterated quality of the pork. Eating a piece solo allows you to appreciate the natural sweetness of the fat and the unique, tender texture created by those 100 precise manual cuts.
2. Ultimate Ssam (Meat + Lettuce + Kimchi/Pajuri + Ssanjang + Onion Dipping Sauce)
The quintessential K-BBQ bite, combines the savoury Ssamjang with either fermented kimchi or the zesty Pajuri (leek salad) inside a lettuce leaf for a perfect balance of spice, acidity and crunch.
3. Ocean Umami Ssam (Meat + Seaweed + Marinated Squid)
For an elevated “surf and turf” experience, wrap the pork in a sheet of dried seaweed along with spicy marinated squid. The brine of the sea perfectly cuts through the richness of the pork belly.
4. Cheesy Tortilla Ssam (Meat + Grilled Tortilla + Cheese + Marinated Squid)
A modern, decadent twist, place the flower pork on a warm, cheesy grilled tortilla with spicy squid for a chewy, gooey and smoky taco-style bite that is incredibly satisfying.
5. Grilled Kimchi Ssam (Meat + Grilled/Fresh Kimchi)
Grilling the kimchi alongside the meat mellows its acidity and enhances its sweetness. Wrapping a piece of pork directly in a warm, caramelised kimchi leaf is perhaps the most beloved way to enjoy BBQ in Korea.
6. Seaweed Ssambap (Meat + Seaweed + Rice)
Create a mini “Gimbap” at your table by wrapping the pork and rice together in seaweed for a toasted, nutty flavour profile that complements the charred edges of the meat.
7. Seoul Taco Ssam (Meat + Grilled Tortilla + Pajuri (Leek Salad) + Ssamjang)
This method uses the grilled tortilla as a sturdy vessel for the pork, topped with traditional Ssamjang and the refreshing bite of leek salad, offering a delightful textural contrast between the soft bread and crispy meat.
8. Raw Onion Ssam (Meat + Raw Onion + Meljeot Dipping Sauce)
Dip the pork into meljeot (salted anchovy sauce) for a rich, savoury umami kick. Pair it with a slice of raw onion for a crisp, sharp contrast that cuts through the depth of the fermented dip.
7. Umami Bite (Meat + Rice + Meljeot Dipping Sauce)
Simple yet effective, the Meljeot season the pork, which is then eaten over a spoonful of warm white rice. The rice absorbs the flavorful oils and the pungent sauce for a comforting, hearty mouthful.
10. Refreshing Bite (Meat + Soy Pickled Shredded Radish)
The Soy Pickled Shredded Radish provides a cold, crunchy and slightly spicy element. The vinegar in the radish acts as a palate cleanser, highlighting the tenderness of the pork while ensuring the meal never feels too heavy.
Limited Time Only Promotions for May
Hurry and get a taste for a limited time only from 1 May to 30 June 2026, where specialty sets for lunch and dinner are available, as well as exclusive Mother’s Day promotions. Two sets bring great value for money throughout the period.
100 Knife Cuts Kkot BBQ Set 700g
($118 with 20% off)
- 100 Knife Cuts Kkot Samgyeobsal
- 100 Knife Cuts Kkot Nuruk Moksal
- Galmaegisal (Original)
- Woosamgyeob
- Choice of Japchae or Mul Naengmyeon or Bibim Naengmyeon
- Cheesy Gyeran Jjim
- Top up $10 for choice of Jjigae (Kimchi, Sundubu or Doenjang)
100 Knife Cuts Kkot Lunch Set for 2
($29.90, UP $60.70)
- 100 Knife Cuts Kkot Samgyeobsal
- 100 Knife Cuts Kkot Nuruk Moksal
- Sotbap Rice with ebiko, mushroom, beansprout, spring onions and sesame seeds.
- Japchae (No Meat)
- 2 bowls of seaweed soup
- Comes with 2 bowls of seaweed soup and banchan
- Top up $1 for Barley Tea or Soft Drink.
Mother and Father’s Day Promotion
Celebrate Parents’ Day at SEORAE from 1 May to 30 June 2026, with a special treat for Mum and Dad!
In May, dine in with your mum and enjoy a FREE Subak Mocktail (U.P. $17.90) with any purchase of the 100 Knife Cuts Kkot Samgyeopsal BBQ Set. Simply snap a photo of yourself feeding your mum, tag @seoraejib on Instagram and / or Facebook, and flash your post in-store to redeem.
The celebration continues in June for Father’s Day, with more ways to enjoy the 100 Knife Cuts BBQ experience with Dad.
How to Redeem:
- Reserve your table between 1 May to 30 Jun 2026
- Take a photo of you feeding your Mom (1 May – 31 May) / Dad (1 June – 30 June) and tag us on social media
- Flash your post at the restaurant to enjoy your deal
*T&Cs apply. Limited redemptions daily. Exclusively for dine-in guests with reservations and only 1 Subak Mocktail can be redeemed per table/ transaction, no split bills allowed. Purchase of any 100 Knife Cuts BBQ set is required. Excludes eve of PH and PH. Discount not stackable with other promotions and/or discounts. Available at all SEORAE Jib outlets.
About SEORAE JIB
Founded in Seorae Village, South Korea, in 2007, SEORAE JIB has built its reputation on expertly hay-smoked meats, rare-cut pork, and an unwavering commitment to quality. The name ‘SEORAE’ reflects its standing as a leading Korean BBQ specialist, while ‘JIB’—meaning home—reflects its promise of warm hospitality. With a dedication to heritage-driven Korean cuisine, SEORAE JIB invites guests to Eat Like Royals, Feel at Home.
As Singapore’s first to smoke meats with hay and oakwood in traditional onggi pots, SEORAE JIB is more than just a BBQ restaurant—it’s a Korean BBQ masterclass. This centuries-old technique allows heat to circulate seamlessly, ensuring even smoking and infusing each cut with the earthy aroma of hay and the deep, smoky richness of oakwood.
SEORAE JIB takes pride in its rare, premium cuts, including Galmaegisal—a highly prized premium US pork skirt cut with only 250 grams available per full-grown pig. This makes SEORAE JIB one of the few places diners can experience such rare-cut pork. Special preparation techniques like hand-massaging enhance tenderness and flavour for an unbeatable bite.
