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The black pork platter puts ogyeopsal (five-layer belly with skin) and hangjeongsal (pork jowl) on the same grill, and the charcoal runs hot enough to cook it fast. Ground, seasoned myeongi (wild garlic leaves) is for wrapping the pork, and the seared beef tataki that sometimes comes on the house gets a spoonful of thick gangdoenjang. Grilling is normally left to the table, though staff may start the meat when it is quiet. Instant ramyeon, cooked yourself at the self-service counter, and doenjang sulbap, rice in soybean-paste broth, round off the meal.