✨ AI Quick Take
打爆豬韓式燒肉吃到飽 (Da Bao Zhu) sits on the first floor of ASE WeMall in Tucheng, bringing Korean barbecue, individual hot pots, cooked dishes, and a buffet together under one roof. Pork belly, spicy-marinated beef, and honey-glazed chicken thighs lead the grill lineup, while fried chicken, rice cakes, lettuce, and ice cream change the pace. The broad selection and lively atmosphere make it a natural choice for a big meal with friends—but fill your plate too high on the first round and the rest of the evening becomes a chorus of ‘Who can still eat?’
● Plain Pork Belly
The pork belly has enough thickness to make its presence known. On the grill, the fat slowly renders; it is best when the edges are browned and fragrant but the center stays tender. Eat the plain cut with salt or kimchi, or wrap it in lettuce with sliced garlic. It is deeply aromatic, but it is also the cut most likely to make the meal feel greasy. Take a few slices in the first round—do not treat a whole plate as the appetizer.
● Korean Spicy-Marinated Beef
The sweet-and-spicy sauce clings to the beef and turns distinctly aromatic on the grill. Wrap it in lettuce with sliced garlic and kimchi for a mix of savory, sweet, spicy, and crisp notes. It is one of the easiest items to return for, but sauced meat also scorches the grate quickly, so turn it often and request a fresh grill plate when necessary. Fans of bold flavors can go back for more, but alternate it with plain meat to keep your palate fresh.
● Honey-Glazed Chicken Thigh
A whole chicken thigh feels substantial on the grill. Once cooked, cut it up to share; the meat should remain juicy, with the honeyed sweetness spread evenly across it. It needs more time than thin slices, so do not rush to eat it just because the outside has browned. Cut it open to check, then return the cut sides to the grill. The sweetness is appealing at first but can grow heavy later, so pair it with lettuce or a clear broth.
● BBQ Pork Collar
Pork collar is leaner than pork belly, with a fairly pronounced BBQ seasoning. It still has a satisfying meaty bite after grilling and is less likely to dry into jerky. This dependable, easy-to-cook option works well between servings of plain pork belly. Because it is already sauced, high heat can scorch the surface first; cooking small batches gives you better control than piling the entire plate onto the grill.
● Cumin Chicken Knee Cartilage
The springy crunch of chicken knee cartilage and its cumin aroma are distinctive, changing up the chewing rhythm between rounds of sliced meat. It does not need as long as a whole chicken thigh; turn it evenly and make sure it is cooked through. Take a little at a time. This dish is about spice and texture, not proving your affection through sheer quantity—your teeth will thank you too.
● Chuncheon Spicy Chicken
Chuncheon spicy chicken has the Korean sweet-and-spicy profile, with enough heat to register without chasing you around for the rest of the meal. The chicken stays tender when cooked and tastes more complete with kimchi or lettuce. If spicy-marinated beef is already on the table, grill a small portion of each for comparison first. Too many similar marinades later leave only one memory: ‘It was all sweet and spicy.’
● Korean Fried Chicken
When a fresh batch reaches the buffet, the chicken has crisp skin and remains juicy inside. Start with one or two pieces per person to share. Flavor is not the problem; fried food simply takes up a lot of stomach space. Grabbing a full plate before you have made a few rounds at the grill is like hitting fast-forward on your own buffet. Eat it hot and do not stockpile it, or it will cool while you feel guilty for letting good fried chicken down.
● Spicy Stir-Fried Rice Cakes
The rice cakes' sticky chew holds onto the chili sauce, and their sweet heat delivers the full Korean-buffet mood. A small helping changes the pace between meats; a big bowl fills you up fast. Treat them as a supporting player, not the staple. I'm not stopping you from eating—just reminding you that ice cream is waiting to take the next shift.
● Barbecue Lettuce Wraps
Lettuce is not decoration; it is the key to keeping a barbecue meal going. Wrap pork belly, spicy-marinated beef, or pork collar in a leaf with kimchi and sliced garlic. The crispness cuts through the richness and adds another layer of flavor. Take only what you will eat instead of covering the table at once. Nobody is happy when wilted leaves still have to do wrap duty.
● Ice Cream
Ice cream makes a fitting finish after the grill and cooked dishes. Its cold sweetness clears away the barbecue aromas and puts a definite period on the meal. Choose from whatever flavors are available that day; a small scoop followed by more of what you like is more practical than building a mountain of every flavor. If you can still calmly fetch a few scoops at the end, your pacing earlier was a success.
Start with plain pork belly, spicy-marinated beef, and chicken thigh, then change textures with pork collar and cartilage. Add lettuce in every round, saving fried chicken and rice cakes for later. The individual hot pot and buffet also take up room, so do not load up on starch in the first round if you want ice cream.
- Location:土城區學府路二段210號日月光廣場1樓, about an 11-minute walk from Exit 2 of Tucheng Station (土城站), near the Yuanlin Village bus stop, with underground parking available.
- Type:All-you-can-eat Korean barbecue, hot pot, cooked dishes, and buffet.
- Highlights:Meats, Korean side dishes, fried foods, rice cakes, and desserts can be mixed and matched freely.
- Good for:Meals with friends, family dining, meat lovers, and anyone who wants to try several Korean dishes at once.
📌 Editor's Summary
The fun of 打爆豬 (Da Bao Zhu) is the range of choices: savor the richness of Plain Pork Belly, wrap Korean Spicy-Marinated Beef in lettuce, give the honey-glazed chicken thigh time on the grill, then add Korean Fried Chicken and rice cakes from the cooked-food area for atmosphere. This is not about delicate little portions; it delivers the full satisfaction of all-you-can-eat Korean barbecue. Reserve your table, check the latest plan, take a little each round, and still have room for ice cream at the end—that is how you truly win the meal.
