Kkupdang 꿉당

A slice of aged KOKUMI pork neck laid on soy-seasoned rice with a dab of wasabi and pickled ginger eats like a piece of sushi, and staff grill every cut for you. The fresh-truffle Chapagetti gets truffle grated over it at the table, then a soft-cooked egg is mixed in. Late arrivals usually miss the kkupsal, with only 8 to 10 portions arriving each day.