Shin Migyeong Hongdae Dakgalbi 신미경 홍대닭갈비

Instead of starting raw chicken at the table, the kitchen does most of the cooking and transfers the dakgalbi to a hot griddle, where staff pour and later flip a small savory pancake while you wait. The cheese-fondue vegetable dakgalbi adds a melted pool of mozzarella and cheddar at one side of the pan for dipping chicken and rice cake, and snow-cheese fried rice keeps the cheese going at the end. Portions run large, so adding noodles can leave little room for that fried rice.