(Andong Hanu) Daegu Jeongyuk Sikdang (안동한우)대구식육식당

This long-running meat house in Pungsan-eup simmers its bulgogi soupy: several cuts of beef and plump soybean sprouts in beef-bone broth. The seasoning is less sweet than most bulgogi these days, and you adjust the salt yourself with the extra broth set on the table. Hold off on rice during the meal and save it for the end, when it goes into the pan with the leftover sauce and sprouts to fry. Pork jumulleok follows the same method with a red marinade added, and yukhoe and mungtigi serve the beef raw.