Sikgeop Yongsan 식껍 용산점

About 5 minutes on foot from Exit 1 of Sinyongsan Station, on the Yongnidan-gil strip, special pork cuts go over natural charcoal. Booking ahead gets a table without waiting. Kkodeul moksal, from the back of the neck, has coarse fibers that turn nuttier the longer they are chewed, while thick first-grade sow belly releases juice as its fat renders. A self-serve bar in the middle of the room holds scallion salad, pickled onion and salted anchovy sauce for switching up each bite, and a cheonggukjang-style doenjang stew comes with every table.