Golmok's End 골목 끝자락

Sous-vide cooking turns the breast, normally the driest part of a braised chicken, into the most tender: it is served boneless, while the rest of the bird stays on the bone in the spicy dakbokkeumtang. Heat level is chosen when ordering, and level 1 stays mild enough for people who struggle with spice. Of the three dipping sauces (garlic, salt and sesame), sesame suits the breast best. Mozzarella, vegetables and noodles are available as add-ons, and leaving some broth means fried rice can finish the pot. Staff walk you through how to eat it, and slushy frozen soju is on hand. The restaurant sits at the end of an alley near Seoul National University Station.