Jikhwa Jangin 직화장인

Staff grill the aged pork at your table on Nangye-ro near Sindang, serving each cut at its own moment and telling you the order to eat them. The Donmaguro assorted platter brings layered, fatty samgyeopsal (pork belly), tender moksal (neck) and chewier galmaegisal, a skirt cut from near the diaphragm. Aging is kept light and the open flame leaves a charred surface, so salt and wasabi alone are enough. Dipping pieces in bread crumbs, the house's distinctive touch, adds a crunchy coat. Salty fermented seafood side dishes cut the fat, and naengmyeon, chilled noodles, follows the meat.