Solhyanggi 솔향기

A line forms before dinner service, and your place in it is settled by picking up a golf ball from outside the door. There is a separate area to wait in. The mandu jeongol simmers handmade dumplings and seasonal mushrooms in a mild broth, with house-made kalguksu noodles added near the end. Yukhoe, seasoned raw beef, is the usual extra plate, nutty with no off smell.