Korean BBQ Seongsu ilmirack 성수 맛집 일미락 성수점

Staff grill the meat at the table, and the fermented gabrisal (a fatty strip from the pork shoulder) and fermented moksal (pork neck) go into truffle oil and salt. For unaged meat, the saeng modeum platter brings pork belly, gabrisal and hangjeongsal (pork jowl) together on one grill. The thick samgyeopsal (pork belly) turns golden outside and stays juicy, while the spicy jjokgalbi (small ribs) is hot enough to numb the lips. Galchi-sokjeot, a salty fermented cutlassfish sauce, sits beside the pork with changnan-jeot kimchi and lettuce tossed in chili flakes. Meals close with fire-squid fried rice, cold buckwheat noodles or doenjang rice soup. The shop sits 100m from Ttukseom Station but deep in a Seongsu alley that confuses navigation apps, and cars have to park nearby rather than out front. Inside, dark tones and glass walls set the mood, and the second floor can be booked privately.