Ttangko Sutbul Gui 땅코참숯구이

Servers grill the thick-cut moksal (pork neck) over fierce charcoal from first piece to last, and pulled slightly early it eats almost like a beef steak. The grill staff is large for the size of the room, and aprons are disposable non-woven ones. Each portion weighs 200g. Skin-on samgyeopsal (pork belly) comes cut just as thick for the same grill. A soybean-pulp biji-jjigae or a gochujang stew cuts the fat between bites, and the meal often ends with kimchi-mari-guksu, cold noodles in kimchi broth topped with grilled meat, or a pot of spicy jeontu ramyeon. A slushy, half-frozen naengmyeon serves as dessert. The coals make the room hot and loud, and evening waits run long.