Todam Sutbul Dak-galbi 토담 숯불닭갈비

A portion is about two boneless pieces, which is on the small side. You grill it yourself over charcoal: salt is clean-tasting and slow to burn, the easiest to manage, soy is salty, and gochujang is about as hot as Shin Ramyun. The doenjang stew, with a crab aroma, is good stirred into a bowl of rice.