Nandeureu Badang 난드르바당

Because the seating is half open to the air, grill smoke clings less to clothes; by day you look out to sea, and after dark you eat under strings of bulbs like at a street stall. Black pork goes into meljeot with sliced chili or into greens the restaurant grows itself. Steamed egg and seafood doenjang stew come as standard, and the corn grilling beside the meat keeps getting topped up. Portions run large, and three servings are easy to leave unfinished.