Buil Galbi 부일갈비

Only one meat appears on the menu, bone-in pork galbi, marinated lightly enough that salt, gentle sweetness and charcoal smoke come through on the grill. Broad cuts turn tender, while the meat clinging to the bone gets chewier with a longer sear. First-timers get a demonstration from staff before grilling the rest themselves. On-site waits run long; groups of six or more can book by phone, and tables are held for two hours. A brisket soybean-paste stew with clams and tofu comes free, as does pork skin grilled at the end and dipped in roasted soybean powder.