Gimjin Moksam 김진목삼

At the original Gimjin Moksam on Jahamun-ro 1-gil, a staff member stays with each table and grills everything. The thick moksal (pork neck) carries moderate fat, and hangjeongsal (pork jowl), the cut staff steer first-timers toward, works as an add-on to compare textures. Fattier samgyeopsal pairs with pickled mountain-garlic leaves and meljeot anchovy sauce. Doenjang stew comes with or without chili powder and holds generous tofu. Booking ahead saves time, since mealtimes and weekends bring long queues. Orders start at two portions, and service runs with no afternoon break.