Dangsan Odol Bonjeom 당산오돌 본점

Kkodeulsal comes from a small section of the pork neck where thick muscle meets a layer of fat; over charcoal the fat turns crisp and springy instead of soft. Meljeot (boiled anchovy sauce), wasabi and a meat-based dipping sauce come in separate dishes, while aged kimchi, mustard-leaf kimchi and pickled perilla leaves cut through the fat. Original odol galbi is seasoned rib meat eaten with its cartilage; silk mango moksal, a thick neck cut, is softer. Meals finish with doenjang jjigae and rice, cold perilla-oil makguksu, or spicy noodles with silver-ear mushrooms. The room runs deeper than the frontage suggests, with a charcoal brazier set into each table.