Maudon 마우돈

The horse-meat course runs from sashimi and yukhoe through grilled cuts, braised meat, ribs and gomtang, ending with a horse-meat extract. The grill plate brings fatty belly alongside back meat, loin and tenderloin, and staff show you how to split a piece of white fat in half and sear it pressed against the lean. Grilled donkey sits outside the course as a separate order.