Itaewon Wang Galbi 이태원왕갈비

Servers take charge of the grill, turning and cutting the meat, so the sugary marinade on the yangnyeom galbi comes off before it can scorch. Saeng galbi is thick rib meat with no marinade. For stew, the spicy chadol doenjang jjigae loaded with thin brisket is the standard, and a blue-crab version was added recently.