Sangwon Garden 상원가든

If fresh ribs make you picture thin, butterflied galbi, these will surprise you: the saengalbi come as thick, bone-in pieces closer to pork belly, full of flavor and heavy going if eaten alone. That is what the makguksu is for. It arrives as spicy dressed buckwheat noodles, and halfway through you pour in dongchimi broth to turn it into a soupy bowl. The marinated ribs are not too sweet or salty, though some days they sell out. You grill the meat yourself.