Danpungnamu 단풍나무

Long shreds of beef and thick-cut scallions go into the red broth of the yukgaejang, made from a recipe kept for 30 years. The scallions sweeten as they simmer, and baekgaejang is the version cooked without chili seasoning, pale and mild. Duck jumulleok tosses thin duck slices and vegetables in a spicy sauce on a wide pan, and rice is fried in the leftover fat and sauce at the end. The restaurant fills a converted house with a garden, with a shoes-off floor section, regular tables and an annex across the yard.