Nanro Hoedam 난로회담

Well out toward Jangansa Temple in Gijang, this hanok grill has makgeolli highballs and misugaru soju on its drink list. The meat centers on the jeonliptu hanpan, pork neck and belly aged six days, which arrives already seared on a cast-iron grill pan and gets dipped in myeolchi-jeot, a salty anchovy sauce. Doenjang jjigae or tangy cold yeolmu noodles close the meal.