Mimiwon 미미원

Yukjeon here is hanwoo cow shank sliced paper-thin and given a light coat of glutinous rice flour and egg, then fried beside your table by the staff member assigned to it. The pan is oiled and wiped, and the slices cook over low heat only long enough for a single flip, leaving almost no grease on them. The beef is unseasoned, meant for a light dip in perilla salt or a wrap of shredded green onion. Kijogae-jeon, made with pen-shell scallops from Jangheung, stays moist, and shrimp and chopped-octopus pancakes are fried at the table too. For a meal, there is maesaengi seaweed or clam tteokguk.