Wauri Jangjak Gui Baegunhosu 와우리장작구이 백운호수점

Thin slices of raw duck spread across a broad hot stone plate, browning at the edges within moments while the centers stay tender. The chadol-style duck goes best in a perilla leaf layered with pickled radish, and potatoes, onions and garlic roast on the same stone in the rendered fat. Once the meat is gone, one free bowl of janchi noodles follows. Coats are best taken off and set aside, since the duck smell sinks deep into clothing.