Sancheong Sutbul Garden Magok 산청숯불가든 마곡

Inside, the room recreates a traditional charcoal kiln, with straw-mat cushions and a high ceiling, and strong ventilation keeps the smoke from clinging. Thick cuts of black pork from Sancheong, near Jirisan, are laid on charcoal as jaeraesik sogeum-gui, a plain salt grill, and staff cook the first round while explaining each cut. Gochujang samgyeopsal, chili-paste pork belly, requires a first order of two portions of the same dish; the salt grill is the only exception. Black-bean doenjang stew, Sancheong fried rice and cucumber-heavy cold noodles round out the meal. Join the Catch Table waitlist in advance, and take SUVs to the Fine Square Phase 3 garage, since the building's own ramp is narrow.