Hadong Sikdang 하동식당

Pork for the dwaeji gukbap is cut into small, thin strips and warmed in broth, so each spoonful picks up meat along with rice. Orders use three words: naejang for offal, salgogi for lean meat, or seokkeo for both. Rice comes already in the bowl, and asking for ttaro-gukbap when ordering gets it on the side. Tiled walls and a worn floor-sitting room show a shop running since 1981.