Unbong Sanjang 운봉산장

Yang suyuk, lamb boiled until it pulls apart along the grain, comes out with no gamey smell and is eaten with a house sauce and pickled onions. Portions are modest, and three or four servings per person is closer to a full meal, and extra chives come free. Lamb ribs (yang galbi) are grilled in the kitchen and arrive already cut, but each round takes about 15 minutes and is worth ordering early. When the fat starts to feel heavy, a spicy ttukbaegi stew or lamb hot pot cuts through it. Corkage is free for whisky, wine and baijiu, and seating runs in timed sittings by reservation. The lamb house has collected Blue Ribbon Survey picks year after year. Tables are close together and the room gets loud.