Ttosunine 또순이네

Tables ordering grilled meat get real charcoal, while stew-only tables cook over compressed briquettes. Two floors of seating keep turnover quick, but the room is loud. The doenjang jjigae is thick and spoonable rather than brothy, packed with beef, tofu and garlic chives, with naengi (shepherd's purse) added in season for an earthy note. It is fairly salty, which makes it best spooned over rice. Toshi-sal, a beef hanger cut, gets only a light base seasoning instead of red marinade, so its grain and beef flavor come through, with shredded green onion salad on the side.