Geumeundon 금은돈

Kkwari peppers, similar to shishito, blister on the charcoal grill beside thick cuts of pork neck and belly, and staff handle the grilling at the table from start to finish. Gabeuri, a cut near the shoulder, has a different weave of lean and fat, and kkeopdegi-hangjeong brings a chewy, skin-on bite. Beyond salt and wasabi there are several dipping sauces, plus green-onion kimchi and pickled wild garlic leaves. The doenjang sul-bap, rice in a rich soybean-paste broth, comes out scalding, and a fluffy steamed egg and fried rice round out the meal. Booking ahead saves time, since evening waits do happen. Yongsan Station is within walking distance.