Wangsimni Bulnan Makchang 왕십리불난막창

'Bulnan' in the name refers to fire-charred aroma, not chili heat. The makchang (grilled intestine) is smoked and fully cooked in the kitchen, so the tabletop grill only keeps it warm and eating starts right away. A sheet of paper foil keeps the bottom from scorching, and when the meat is gone, flying fish roe fried rice is stir-fried on that same foil.