Sangam Ilmirak 상암 일미락

Fermentation tenderizes the pork neck and gabri (shoulder cap) before they reach the grill, leaving the meat soft and mild without heavy marinade. Grilling the two side by side shows how differently their grain behaves. Staff watch the grill temperature and cook everything, leaving the table free to talk. Salted hairtail innards, pickles and wasabi are passed around for alternate bites, and doenjang sulbap (rice in soybean-paste soup) or makguksu noodles close the meal. The single private room is worth booking ahead, and weekends are quieter than weekday evenings.