Jeontong Hwangsil Yanggogi 전통황실양고기

Staff tend the lamb ribs over the table grill, and the meat has only a mild lamb aroma. Grilled slices get wrapped in a tortilla with the accompaniments, and once the thick meat is gone the bones go back on the fire so the scraps crisp up. Boiled lamb slices and a lamb hot pot use the same meat without the grill. Cauldron rice, thin somyeon noodles or cold yeolmu-guksu in young-radish kimchi broth close the meal. Most seating is in private rooms, each with a wardrobe.