Gyeongcheon Aein 2237 경천애인2237

No alcohol is sold here, and guests bring their own wine with no corkage fee. Staff grill the aged hanwoo (Korean beef) at the table, taking the special tenderloin, teuk-ansim-gui, to medium rare and the marbled striploin and loin to medium. The tenderloin comes with a salty, nutty house sauce of five cheeses, also sold separately by the 140 g portion. Salchi, the chuck flap, is crisped on one side and eaten with dongchimi-guksu, cold noodles in icy radish-kimchi broth. Minari nurungji-bap, crisped rice with water parsley, closes the meal. The entire sixth floor is private rooms used for business dinners, and lunch adds a hanwoo bulgogi set in soy seasoning.