Miok Yukhoe 미옥육회

Chilled raw beef tossed evenly in seasoning makes the yukhoe springy and moist. A second plate of yukhoe tangtangi or sliced yuk-sashimi shows how the cut changes the texture. Tangtangi is pounded until the beef is finer than minced, so it turns softer and stickier than the long strips of regular yukhoe. Nakji tangtangi uses live octopus; the owner brings it out to show diners and explains how to eat each dish, which helps first-time and foreign visitors. For anyone wary of raw meat, yukjeon (egg-battered beef with lightly crisp edges) and a crisp mung bean pancake are cooked options, along with beef soup. Food comes out fast, and makgeolli and cheongha go around the tables. The upstairs room inside Gwangjang Market is roomier and tidier than the stalls below.