Makpeoju Sikdang 막퍼주식당

The saeusal, the rib-eye cap, is sold out on many days; if it is still on the board, order it. After the grill, some pour the spicy follow-up doenjang stew into a yukhoe bibimbap and mix. The hanwoo here is cut thick for charcoal, and among the regular cuts, anchangsal (outside skirt) carries the deepest beefy aroma and stays tender.