Useong Dakgalbi Bonjeom 우성닭갈비 본점

When the iron-plate dakgalbi first goes into the pan, the sauce is so pale you might think the order went wrong. Once the chicken and cabbage are partly cooked, the server adds perilla leaves and a second round of seasoning, and everything turns red. The chicken stays moist, while the chicken innards, ordered separately, are tough enough that you eat them for the chew. The fried rice is on the oily side, and the dongchimi tastes like very sour pickled radish from a fried-chicken box.