Yakchowon 약초원

Heuk-yeomso muchim, black goat tossed with perilla leaves, sesame and a tangy chili dressing, arrives on a sizzling iron plate that keeps it hot to the last bite. The meat is chewy yet tender, with no gamey edge. For a simpler lunch, heuk-yeomso-tang brings the goat and fresh vegetables in a rich broth. The jeongol hot pot is boiled hard, then eaten wrapped in greens with a dab of sauce. Side dishes spread out like a hanjeongsik table, and the kimchi and kkakdugi stand out. Fried rice to finish is a dine-in privilege, and takeout orders go without it and without the full spread of sides.