Haebaragi Jeongyuk Sikdang Hwagok 해바라기정육식당 화곡점

A clay pot of doenjang-jjigae, soybean paste stew, bubbles in the middle of each round grill, with the meat cooking around it. Sogogi hanpan brings five beef cuts on a wooden board: thin-sliced beef belly, sirloin, rib meat, bonsal and top blade. Dwaeji hanmari covers pork belly, neck, skin-on belly, jowl and gabrisal. Everything is trimmed in-house, so the cut faces and thickness show plainly on the board. Staff top up the spicy stew, lettuce and side dishes before you ask, and small tastes of beef yukhoe and pork skin come with the table.