Bada Hoesarang 바다회사랑

Yellowtail comes cut thick and split by section on one plate: back, belly, the navel cut and the strip between, each carrying a different amount of fat, with a crunchy bite in the last. Sesame oil arrives on request for the leaner back meat, and the fattier cuts get wrapped in aged kimchi and seaweed or laid onto seasoned rice like quick sushi. In winter yellowtail season the line forms before opening, and tables are limited to about 2 hours.