Mokgumeong Hongik Univ. Station Branch 목구멍 홍대입구역점

Staff grill the meat for you on a wide cast-iron cauldron lid rather than a standard grill. The first order must be at least 3 portions, and the retro room near Exit 1 of Hongik University Station draws long waits on evenings and weekends. Mibak samgyeopsal is pork belly with the skin left on, teuk moksal a thick-cut pork neck, and galbi bonsal meat from the rib, putting fat, skin and lean on the same table. Water dropwort (minari) can be added to cook beside the meat, and the meal finishes with beef-knee soybean stew or cold noodles.