Migang Sikdang 미강식당

Belly (samgyeopsal), neck (moksal) and jowl (hangjeongsal) are first seared over charcoal in a separate area and then finished at the table by staff, who keep the smoke and the tongs away from diners. Round tables suit company dinners, and the waiting area has soft-serve ice cream, juice and arcade games for kids. Sets include crisp pork skin, and the three-person set fed three diners comfortably. Kimchi, cheese and beaten egg cook on the edge of the grill plate, and more than ten kinds of leafy greens come with house-made ssamjang. Cheese bomb steamed egg gets refilled, and the meal can continue with wang-galbi doenjang jjageuli, a thick soybean stew with a big rib, or half-and-half naengmyeon.