Sukseongdo Nohyeong Main Branch 숙성도 노형본관

Aging turns the pork fat soft and almost melting, closer to aged tuna than dry-aged beef, and the thick-cut black pork neck shows it best. Staff take it over charcoal to just past medium, when the juices run. The richness has you rotating through the row of dipping sauces, and a complimentary kimchi stew and jeotgal rice come at the end. Forty teams ahead means about an hour, so people register in the app and wander around Nohyeong until their turn.