Songdo Galmaegi Bonjeom 송도갈매기 본점

Galmaegisal, a pork cut from near the diaphragm, chars fast. Staff swap the grill plate before it burns without being asked, and do it often enough to feel hectic. The traditional cut is soft and mild, and the garlic-marinated one adds a garlic kick. After the meat, share a tray of jaengban makguksu, buckwheat noodles, or order cheonggukjang, fermented soybean stew. Tables sit close together, which makes a quiet meal hard.