Gosan Tteokgalbi 고산떡갈비

Tteokgalbi arrives one patty per person, each on a plate heated beforehand. The beef so-tteokgalbi is 300g of chopped beef pressed back onto the bone, coarse enough that you feel the grain, while the pork version has been likened to a plain meat patty by comparison. The glaze runs sweet, which is why so many tables add the tangy yeolmu naengguksu, cold noodles with young radish kimchi. The family has kept it going since 1979, now in its third generation, across from Uijeongbu's budae-jjigae street, and cinnamon-heavy sujeonggwa closes the meal.