Mapo Bonga Bonjeom 마포본가 본점

The only meat on the menu is marinated pork galbi, made from true rib meat rather than neck or shoulder and aged for three days. The charcoal runs hot, so the ribs need to be cut and rolled almost as soon as they land, and staff come by often to check them and swap the grill plate before you ask. The bibim naengmyeon the owner recommends is sweet and tangy, much like the sauce on bibim guksu. In the evening, expect to register at the door and wait upstairs in a second-floor room, everyone gathered around a TV.