Ikseon Aetteut 익선애뜻

Leaf-wrapped rice parcels sit in a row over thick gangdoenjang, a chunky soybean paste stew with pork and tofu, and you cut them with small scissors to scoop up with the sauce. An old hanok fitted with a Japanese-style gravel and stone garden sets the mood, and a line forms before opening on weekends. The hangjeong-gui bibimbap tops rice with large pieces of grilled pork jowl, a raw yolk and scallions, and its gochujang sauce is assertive.