Yaksuchon Garden 약수촌가든

The tables themselves are marble slabs, and staff grill the duck on them along with potatoes, onions and garlic. Wrap it in lettuce with chive salad and kimchi; more greens and sides come from the self-service bar. Once the meat is gone, there are two ways to finish: kimchi fried rice pressed onto the slab and scraped up crusty, or, on weekdays only, nurungji. That nurungji is not a soup or scorched-rice tea but rice pressed thin on the stone and rolled up, ordered purely for the crunch. No reservations are taken; tables go in order of arrival.