Asojeong 아소정

Beef short ribs braised with jujubes, ginkgo nuts, mushrooms and pine nuts until the meat slips off the bone anchor the menu, alongside thin, springy Hamheung-style cold noodles (naengmyeon). Mild seasoning on the galbi-jjim makes it easy for a table of grandparents and kids, and the leftover sauce gets stirred into iron-pot rice, with the scorched crust at the bottom eaten last. Hoe-naengmyeon and the mixed version come with sweet-spicy sauce and slices of raw skate, while mul-naengmyeon sits in clear chilled broth. Lunch brings a queue, and only two cars fit in front, with public lots nearby. The table tablet lists sets bundling the ribs, pot rice and noodles in a separate section from single dishes.