Ribukjip 리북집

Only front trotters go into the jokbal, which comes out tender, free of gamey smell and lightly seasoned. Regular, spicy and cold naengchae jokbal are all served, but with no half-and-half plate, tasting two styles means two orders. Chive salad and dried-pollack soup come alongside, and nurungji, scorched-rice soup, clears the palate at the end.