Baeksong 백송

Seodaesal, named for its broad flat shape, and jjakgalbisal, meat taken along the rib bones, lead the Korean beef cuts at this Sindang-dong grill, with several other cuts beside them. Staff cook the thick pieces at the table and serve each as it is ready. Green onion kimchi and chilled yukhoe break up the grilled courses, and the meal closes with doenjang sulbap, a spicy soybean-paste rice stew.