Eomjine Pojangmacha 엄지네포장마차

When the main shop is full, you either wait in the lounge on its second floor or get sent to the second branch, a 30-second walk away, which has the same menu. Cheongyang chili gives the kkomak muchim bibimbap real heat; ask when ordering and they will leave it out or use less. When the spice builds up, a spoonful of the beef seaweed soup calms things down. Yuk sashimi, thin-sliced raw beef, is dipped in salted sesame oil and eaten with slices of pear.