Doyajip 도야집

Herring roe and walnuts go into the ssamjang dipping paste, giving each bite of pork tiny popping eggs and a nutty crunch. Staff grill thick-cut pork neck, bone-in belly and gabrisal, a small chewy cut near the shoulder, over hardwood charcoal. Evenings bring waits on this Yongnidan-gil street, and the front of the shop has heaters and warm tea for those in line. Strong ventilation and a coat-storage service keep the smoke off your clothes.