Kkomiyang 꼬미양

Only young New Zealand lamb is used, so even people sensitive to lamb's smell eat comfortably, and a touch of salt is all it needs to bring out the juice and nutty flavor. Staff grill from start to finish. Among the sides, the glutinous-rice tangsuyuk is crisp outside and chewy within, and hot lamb soup is the way to finish. Mention a birthday and the kitchen may send out a cake made of yukhoe, beef tartare, with a bowl of seaweed soup.