Pajeon Dakgalbi 파전닭갈비

Iron-plate dakgalbi, spicy-sweet stir-fried chicken with rice cakes, arrives fully cooked from the kitchen, so the burner at the table only keeps it warm. At this old Singil-dong spot the sauce tastes sweet and a little charred. Added cheese comes in a small bowl set in the middle of the pan for dipping, and fried rice is topped with a fried egg. In summer the menu turns to kongguksu, cold noodles in a thick, nutty soy-milk broth, which go well with a crisp nokdu-jeon (mung bean pancake).