Geurigo Mullae 그리고문래

Korean ingredients meet Western sauces and techniques in a small ground-floor room off an alley in Mullae-dong, where the food is built for drinking. Even the hot pots go in different directions: beef tendon and shank jeongol, a numbing mala pot with thin-sliced beef brisket, a minari stew with assorted jeon (pan-fried fritters) simmered in it, and clams steamed in alcohol for a clear seasonal broth. Fusion plates such as seokbakji (radish kimchi) arancini, flying-fish-roe rose bacon tteokbokki and grilled tofu with ragu fill out the menu, and hanwoo truffle yukhoe and abalone-innards risotto have appeared in limited quantities. Two people usually take one pot plus a small plate; larger groups split soup, meat and rice or noodle dishes so flavors do not overlap. The room is small and suits small gatherings.