restaurants 지강한식당 압구정본점

Octopus, beef intestines and shrimp share one pot in nakgobsae, and the sauce, savory rather than simply hot, ends up mixed into pot rice or a bowl of plain rice. The intestines carry little gamey smell and the octopus stays tender. Muksabal, acorn jelly in a cool broth, takes the edge off for anyone who finds the stew too spicy. Leftover sauce takes dried tofu or becomes fried rice. Gamja-patwi, the potato and scallion fries on the side, is crisp outside and fluffy inside but small. The restaurant is a walk from Apgujeong Station, and booking ahead saves a long peak-time wait.