Solmaru Hwarogui 솔마루화로구이

Thin slices of raw duck go onto a charcoal brazier at the table, and the fat dripping onto the coals sends smoke back up into the meat. Ori suyuk, thick slices of duck cooked gently and served warm, takes time to prepare and has to be reserved at least 1 hour ahead. When the grilling is done, vegetables and rice are fried in the duck fat left on the brazier.