Hansangcharim Bapsang 한상차림밥상

Sit down and the whole table fills with small side dishes before the meat arrives. The bossam, boiled pork, comes in large tender slices to wrap with salted shrimp, ssamjang or scallion kimchi, and the galbijjim, braised short ribs, has soft meat soaked in its sauce. First-timers do well with the two-person bossam set; one portion each of bossam and galbijjim also works. Stone-pot rice brings an individual doenjang-jjigae, soybean paste stew, for each diner, along with a fluffy square steamed egg. Side dishes are refilled on request. Solo diners are not seated, and lunch brings a wait. The restaurant moved to its current site from behind the Seongbuk-gu Office and refreshed its interior and table settings.