Gilmok 길목

With no corkage fee, many tables open their own wine or spirits, and wine glasses and a corkscrew are on hand. The moksal, or neck, comes from Korean-raised female pigs and stays tender even after it cools. Dip it in meljeot, a fermented anchovy sauce, with scallions and shishito peppers grilled alongside. Fried rice with chopped pork and a fried egg ends the meal.