Meat Culture 미트컬쳐

Golbaengi escargot swaps snails for Korean whelks cooked in garlic butter, chewy and nutty. This casual Gangneung restaurant does European cooking with Korean ingredients, and its signature is gajami-gui, a whole flounder roasted in the oven with butter, acqua pazza style. Many find it tender with no fishy edge, though it has also drawn sharp criticism for butter that drowns out the fish. The meatballs come with mashed potato and raspberry jam. Book on Catchtable ahead of time, even for weekdays.