It takes some skill and time to grill the bonchiri, as the chef must alternate the skewer from the hotter and cooler parts of the grill in order to achieve the right amount of sizzle on the outside while the fat inside cooks away. And let me tell you, bonchiri is the best! You don’t taste any rubberiness in the skin, and the fat has dissolved so it’s a thin layer of pure crispy goodness. Three little pieces come on one skewer. It’s an indulgence of sorts and I never order more than one because it is a treat that I cherish and take in moderation.