Grass-Fed Pig 풀뜯는돼지

A heap of minari, a peppery Korean water parsley, goes onto the grill with thick slabs of pork belly; out of season, chamnamul greens take its place. The tough lower stems are eaten raw with ssamjang, while the upper stems and leaves cook down in the pork fat, which keeps the meal from turning greasy even without lettuce wraps. Pickled vegetables and white kimchi stand in for a spread of side dishes, and the minari ramyeon and rice both come out pleasantly firm. Staff do all the grilling and lay plastic covers to catch the spatter. With roughly seven tables across the main room and annex and no call-back system, the walk-in line runs long; many visitors come from Japan, and some staff speak Japanese. Minari-jeon is almost all greens with barely any batter, crisp like tempura and dipped in soy sauce with sliced green chili.