Jangsu Galmaegi 장수갈매기

Galmaegisal, pork skirt from the diaphragm, is aged in a minced-garlic marinade and grilled over charcoal. The dining room near Gongdeok Station is large enough that holiday visits often mean no wait, and the public lot next door is free for the first hour. An egg mixture sits on the grill next to the meat; stir kimchi and green onion into it as it sets, then eat it with the pork and soy-pickled scallion. Dwaeji kkeopdegi, chewy grilled pork skin, adds a second texture. Yeolmu cold noodles or siraegi soup close the meal, and the soup is the old-fashioned kind, made with dried radish greens that keep a slightly bitter edge.