Judorak Sinyongsan Bonjeom 주도락 신용산본점

Soft, moist beef yukjeon, slices pan-fried in an egg coating, sets the tone at this cozy Korean drinking spot on Yongnidan-gil, usually alongside a highball. Even on weekdays people have waited an hour and left without a table, and booking ahead or arriving at opening avoids that. Jeyuk cream pasta folds spicy Korean stir-fried pork into a cream sauce. The oxtail suyuk is more substantial: tender oxtail and chewy white wood-ear mushrooms in a house broth, with noodles at the bottom. Cheese potato jeon and nurungji baeksuk, chicken simmered with scorched rice, round out a shared spread. The highball list is long enough that light drinkers find something too.