Handam 한담

Wedges of white kimchi grill at the edge of the hot plate, then get dunked in a salted-anchovy dipping sauce and eaten with the pork. Staff do the grilling, and the menu centers on cheongyeopsal, pork belly with distinct layers, and moksal, tender and juicy neck. The greens on the side are minari or, depending on the season, crown daisy. Kimchi-mari guksu (noodles in cold kimchi broth) and bibim guksu close the meal, and suji kimchi jjigae, with beef tendon, covers the stew side. The shop is on Yanghwa-ro 7-gil in Hapjeong, and evening work dinners make the room loud. Booking ahead is wise with tables filling often, and a Yongsan branch operates as well.