Sangsu Naengjanggo 상수냉장고

Staff handle the grill from start to finish, turning and cutting the pork as it cooks, so nobody at the table has to hold the tongs. The moksal (pork neck) is the surprise: lean yet tender, with its juices kept inside. The myeongran gyeranjjim, a fluffy steamed egg seasoned with salty pollock roe, softens the meal between bites of hot pork.