Mongsil Sikdang 몽실식당

Dorae-chang, a pork specialty cut that chews like intestines yet stays tender inside, goes on the charcoal grill here alongside Jirisan black pork. Plenty of diners have never tried it, so staff grill it separately and suggest what to pair it with. The black pork belly is cut thick with the skin on, and once its rim crisps it chews like ogyeopsal. Top the meat with salty galchi-sokjeot (fermented hairtail) and bitter goddeulbaegi greens from the self-serve bar; sets include doenjang jjigae with a palm-sized block of tofu.