Sinsagang Jeongyukjeom Sikdang 신사강 정육점 식당

Order meat and the first question is how many bowls of seonji haejangguk, a blood-curd and cabbage-green soup, to bring. The pork belly is unaged, cut to order at a counter in the corner and served in bite-sized pieces with no seasoning on it. The grill is tilted, and as fat runs to the low side, kimchi and bean sprouts go there to cook in it. A dip in sesame-oil salt is enough for the pork, and the kimchi jjigae is made with sharply sour aged kimchi. The building has been in use for more than 30 years and feels dim and cluttered inside.