Baekgwang Saenggogi 백광생고기

Turn the plate upside down and the mungtigi stays put. These broad, thin slices of Daegu-style raw beef cling that tightly, and they go into a red, garlic-heavy dipping sauce. Yangji odeuregi, brisket cooked together with beef aorta, has a crunchy chew, and there is a half-and-half plate of the two. The beef-and-radish soup on the basic spread tastes somewhere between a ceremonial tangguk and an everyday muguk, and an extra order of kalguksu brings firm noodles in a lightly seasoned vegetable broth.