Mabuja Saeng Samgyeopsal 마부자생삼겹살

Right by Exit 1 of Magongnaru Station, thick fresh pork belly cooks on the upper part of the grill while sour kimchi sits below, soaking up the rendered fat. Staff do all the flipping and cutting. First-timers get shown three ways to eat it: dipped in roasted soybean powder with scallion salad and grilled kimchi, wrapped in lettuce with salt, or rolled inside a strip of kimchi. The closing fried rice is also stir-fried on the grill by staff. Kimchi stew is served in a section apart from the grill tables and never shares a table with the pork. The thick rolled omelet appears only at lunch. By evening the large dining room fills and a wait begins.