Gyeotjip 곁집

At this small shop by Pusan National University, the yukhoe bibimbap uses frozen raw beef, but it is piled generously with the beef and seasoned vegetables and mixed with a rich sauce. On the side comes either a sharp kimchi-jjigae or a doenjang-jjigae holding mideodeok, a small chewy sea squirt, and sungnyung, scorched-rice tea, closes the meal.