Sanjang Garden 산장가든

The dolgalbi, also called seokgalbi (charcoal-grilled pork ribs), arrives already cooked over charcoal, with no grill set at the table. The original version is lightly seasoned and lets the pork and smoke come through. The spicy one carries a red marinade with real heat. Perilla sujebi, a thick, nutty soup with hand-torn dough, turns the ribs into a warm meal, while naengmyeon cold noodles go the other way. Salad, doenjang soup, dongchimi and other banchan sit at a self-serve station. The restaurant occupies a newer two-story building near Gobok Reservoir, and on weekends even reservations face a wait, and private rooms depend on what frees up.