Giseungjeon-U 기승전우

Hanwoo beef is seared over charcoal first, then finished one piece at a time on a small brazier set right at your seat, in a bar-like room near Gyeongbokgung Palace. With only a few seats, booking ahead is the safe move. Which cuts to eat depends on the day's delivery, and staff say plainly what is good that day. Alongside tenderloin (ansim), which arrives medium-rare, salchisal (chuck flap), tosisal, anchangsal and striploin make up the list. Wine and whisky fill the shelves, and you may bring your own wine. To close, there is hanwoo doenjang-jjigae, a soybean paste stew, with scallion rice, and birthday bookings sometimes get beef seaweed soup.