Topgol Garden 탑골가든

Raw chicken goes onto a charcoal grate, and staff stand over the grill turning it and handing out pieces as they cook. For the smoke to come through, salt-grilled is the one to order; with the soy and gochujang versions the marinade takes over from the charcoal. Wraps come with bitter angelica leaves, and the seasoned deodeok root from the side dishes is good warmed for a moment at the edge of the grate. When golf groups from nearby courses settle in to drink after a round, the big hall gets loud.