Seongnam Sutbul Galmaegisal 성남숯불갈매기살

A regular of more than 15 years always orders one serving fewer than the number of people at the table. Portions are big enough that nobody goes short, and the room saved goes to the arrowroot-noodle naengmyeon afterward. Seasoned galmaegisal goes over charcoal until the edges char and is eaten with grilled green onion, and its sweetness makes it an easy sell to children. The unseasoned cut is firm, close to beef in chew. After nearly 40 years in Jukjeon-dong, the restaurant recently moved.