Baekje Jeongyukjeom 백제정육점

Thin brisket grilled at the table becomes a wrapper for yukhoe, seasoned raw beef, in a pair of facing shops in an alley about 250m from Jongno 5-ga Station. The usual order is the chadolbagi and yukhoe half-and-half plus seasoned rice topped with pickled lettuce, yolk and sesame oil. Stirring yukhoe into that rice and wrapping it in brisket works even better than the plain pairing. Both meats come from domestic yukwoo beef cattle rather than hanwoo, and the yukhoe seasoning stays light on sugar and salt. Seolleongtang broth, a milky beef soup, sits on the table with free refills. Seating is cramped and shared, service runs on speed, and the annex across the lane stays open without an afternoon break. There is no parking.