Nongbu Bossam 농부보쌈

Since 1991, two generations of the same family have boiled pork for bossam in this Mangu-dong shop, whose old-fashioned hanok-style front and indoor artificial fish tank set a homely tone. The pork comes out moist and free of gamey smell, eaten with sweet, savory bossam kimchi and seasoned radish strips. The assorted platter (modeum bossam) adds pollack sikhae, a fermented fish relish, and raw oysters in season. There is no dedicated parking, but public lots nearby fill the gap. The kitchen closes early once the pork runs out, and the restaurant is closed on Mondays.