Yaksu Sutbul Dak-galbi 약수참숯불닭갈비

The Korean chicken arrives par-cooked and gets a second pass over a charcoal brazier at the table, which drives smoke into the meat in a way griddle dak-galbi never does. There are three marinades, herbal hanbang, soy and garlic-herb, none heavily salted. Dak-moksal, chicken neck, is seasoned only with salt and pepper and makes a clean contrast to the marinated pieces. Lettuce wraps and doenjang stew come with the meal, and water arrives in sealed bottles. Cold makguksu buckwheat noodles or muk-sabal, acorn jelly in chilled broth, take the edge off the spice, and cheese fried rice or grilled deodeok root fills any gap. The shop is small and close to Yaksu Station. Even weekday evenings bring waits of around 30 minutes, and there is no dedicated parking.