Hopo Galbi Munhyeon 호포갈비 문현점

In the chamnamul beef hot pot, sliced beef is stacked under a heap of Korean wild parsley and ground perilla seed; there seems to be a lot of sauce underneath, yet once it cooks the broth is neither salty nor fiery, just nutty and green. Hanwoo for the charcoal grill is ordered by cut, and the coarse salt crumbles so easily that it tends to win out over lettuce wraps. Yukhoe arrives as a mound the size of a fist.