Ttangko Chamsut Gui 땅코참숯구이

Doenjang-biji-jjigae, a nutty stew of soybean paste and soybean pulp, comes with every table and keeps the fatty pork in check. The moksal (pork neck) is cut thick in the geun-gogi style and seared over binchotan, with staff handling the grill from start to finish. A touch of salt is all it needs. Samgyeopsal has an even mix of fat and lean and crisps at the edges. Galmaegi-sal, the skirt cut, sits on the menu beside the neck and belly. Grill plates are changed often, and the room stays clean. Near Nowon Station, the restaurant fills on weekend evenings and runs its queue through the Tabling app.