Myeongnidong Sikdang Gujwa 명리동식당구좌점

The black pork arrives already seared over charcoal briquettes, and the briquette fire at the table only keeps it warm. Pieces left sitting through a long conversation dry out. Heukdwaeji samgyeopsal here is skin-on belly with a chewy rind and fat that has a firm bite, and the owner suggests tasting the first piece with no dip at all before moving to anchovy sauce. Jjatturi, the mixed off-cuts, includes tough pieces that divide opinion. Bibim naengmyeon, cold noodles in a sesame-oil-rich spicy dressing, works well between bites of pork, and tables with children get their meat grilled and brought over separately.