Yeontabal Apgujeong 연타발 압구정점

Over hardwood charcoal, thick pieces of teukyang (prime beef tripe) stay springy and crisp to the bite, while Korean beef daechang (large intestine) melts its inner fat into a nutty richness. Staff grill and cut everything at the table. The hongdukke yukhoe, raw beef, comes with thin gamtae seaweed, shredded pear and comb honey, layering a sea note and sweetness over the meat. Yangbap, rice stir-fried with chopped tripe, closes the meal. At lunch, a set pairs marinated galbi and daechang with japchae, salad, pot rice and doenjang stew.