Musoe Kimchi Samgyeop Hannam Branch 무쇠김치삼겹 한남점

Pork belly sizzles around the rim of a hot cast-iron plate while kimchi, tofu and minari (water parsley) cook in the middle, soaking up the rendered fat. Staff do the grilling and cutting, and a splash guard keeps oil off your clothes. When the meat is gone, the leftover kimchi becomes kimchi jeongol, a hot pot finished with kalguksu noodles. Kimchi mari guksu (noodles in cold kimchi broth) and kkakdugi minari fried rice are the other ways to end the meal. Tables are well spaced, but expect a short wait at dinner. Sitting at the edge of a Hannam-dong residential street close to Itaewon, it draws a mix of foreign visitors and neighborhood families, children included.