Hyowon Sikdang Bundang Jeongja 효원식당 분당정자점

A pot of spicy braised pork back ribs comes heaped with bean sprouts, rice cakes and shredded scallion, the meat cooked long enough to slip from the bone. Heat comes in levels, and there is a soy-braised version too. Gondre namul bap, rice cooked with thistle greens, is eaten plain at first, then mixed into the leftover sauce once the ribs are nearly gone. Wheat rice cakes, instant noodles or glass noodles can go in as extras.