Gadam 가담

In the gochu tangsuyuk, the crunch comes from crisp fried nurungji (scorched rice) rather than batter, sharing the plate with thin slices of pork that arrive already dressed in a sweet, sour and chili-hot sauce. A Chinese-Korean chef has run this Apgujeong restaurant for close to thirty years, and nanjawans, soft minced-meat patties in a glossy sweet and savory sauce, is the other dish regulars build a meal around.