Jeokto Fermented Gui 적토 발효구이

The pork ferments in onggi jars made of red clay, then gets seared in a ground-floor grilling room before it reaches your table, so the smoke stays downstairs. Jeot-samgyeop, belly dressed with salted-seafood seasoning, goes best with rice; the fermented belly and neck are served plain to show the meat itself. Jeotbap, rice stir-fried with a little jeotgal, spicy tojang stew and cold buckwheat noodles in broth follow the meat. Three floors from basement to second give groups their own space. Corkage is free, lunch reservations include unlimited draft beer, and free parking is at the Yongsan tax office, a 5-minute walk from Yongsan Station.