Godosik 고도식

Osam bulgogi here pairs duck, not the usual squid, with pork belly in a spicy, smoky stir-fry. At this Songpa branch near Songridan-gil, the signature al-deungsim is grilled by staff until tender and juicy. Hwangtae salt, made with dried pollack, adds a strong savory hit but tastes of fish, so those sensitive to seafood flavors might set it aside. A kimchi stew loaded with pork fat comes with the table, and staff cook the fried rice at the end. Weekend lunch is relatively quiet; dinner brings long waits. Weak ventilation lets spicy smoke from neighboring tables drift over.