Ganggangsullae Sanggye 강강술래 상계점

Tables at this Nowon branch do not face one another directly, because tall partitions, wooden lattices and rooms with doors divide the big dining hall. Beef comes as hanwoo, Australian or American, and the set menus differ between weekdays and weekends. In the yangnyeom galbi, soy marinade soaks into the scored meat and darkens first at the edges over charcoal. So-galbi beef ribs and Handon marinated pork go on the same grill. The basic table setting spreads lettuce for wrapping, pickled onion, garlic, namul, salad and kimchi across small separate dishes. Hot stone-bowl bibimbap with raw beef, spicy cold noodles topped with yukhoe, or mul naengmyeon in chilled broth follow the grilling. Same-day weekend bookings are hard to get, though a parking attendant and a roomy ground-floor waiting area help.