Gasan Mulgalbi & Instant Bulgogi 가산물갈비&즉석소불고기

A mound of bean sprouts topped with thin shabu-shabu beef rises out of the pot before anything cooks. Once the broth boils, the top slices are best dipped a few at a time while still tender; the mulgalbi ribs underneath are chewy and come with occasional bone fragments. Pear sweetens a sauce close to tteokbokki, the spicy rice-cake dish, and even the milder of two heat levels is properly hot. Rice is a separate order, and fried squid loses its crunch if left to cool. After more than 20 years of company dinners in the Gasan Digital Complex, the large hall gets loud in the evenings.