Yukjeon Sikdang 4th 육전식당 4호점

A slice of grilled pork belly on a kale leaf, touched with salted hairtail sauce or anchovy sauce, brings fat, firm greens and fermented salt into one bite. Staff watch the griddle temperature for samgyeopsal, moksal and gabrisal and slice each cut to size. Scallion salad tastes sharp raw and sweeter once warmed on the grill. Cold noodles or kimchi-mari fresh noodles, ordered while pork remains, cool things down between bites, and the closing fried rice can take a topping of seolhwa cheese.