Badanggoji 바당고지

The owners move from table to table grilling Iberico and Jeju black pork cut by cut, explaining each part as it cooks. The meat gets a dip in salt, then a dab of wasabi and a piece of house-pickled canola greens; salted anchovy sauce comes out if you ask. Booking through Naver adds a seafood ramyeon with half a crab, mussels and shrimp.