Suksungdo Jungmun Branch 숙성도 중문점

Each cut has its own pairing, so the pork belly is topped with pickled chamnamul greens and salted pollack roe. Staff grill the 30-day aged black pork, set it on your plate and explain how to eat each piece, and for anyone who misses the old salt-and-oil dip, sesame oil waits at the self-serve bar. The meal ends with galchi-sokjeot fried rice, made with salted hairtail innards. In the evening, queue through the Catchtable app, and late at night the main cuts can run out.