Jongno Dodam 종로도담

The bossam kimchi, made Gaeseong-style and aged on site, goes with boiled pork in the house Jongno bossam. Kimchi-jjim steams aged kimchi with pork shoulder for a different take on pork, and a mixing bowl of rice with laver flakes, chives, sesame oil, butter, and tuna can be added to it or to the octopus stir-fry. Baek golbaengi muchim, sea snails dressed in soy and vinegar with no chili flakes, avoids the usual red sauce. The two-person set bundles bossam, chive pancake, and one bottle of alcohol, and the three-person set adds kimchi-jjim. Weekday lunch brings smaller extras such as a tasting bossam without the kimchi, and a wide hall holds groups over a long makgeolli list.