Malgogi Yeonguso 말고기연구소

In the mal-yukhoe deopbap, the raw horse meat is not cut into the usual strips but minced fine like negitoro, and over seasoned rice it comes apart the moment it reaches your tongue. Breaking the yolk and stirring adds richness. Grilled horse meat uses the fatty chadolbagi cut and comes with pickled rakkyo, and beer suits it too; for shabu-shabu, thin slices are swished through broth before rice goes into what is left. The owner picks the meat alone and sells it in limited quantities, and the room is small enough that some people take their food to go.