Jinmi Dakgalbi 진미닭갈비

The dakgalbi arrives already cooked on a thick cast-iron plate, with no waiting for it to stir-fry at the table. The sauce is spicy without being pasty, and glass noodles or cheese can be added. The mul-makguksu, cold buckwheat noodles in broth, tastes less sugary than most these days, and the dongchimi radish broth comes with slush ice floating in it. Rice balls with flying fish roe are on the menu too.