Yukjeon Sikdang Bonjeom 육전식당 본점

Noodles are made in-house alongside the grilled pork, so spicy clam kalguksu, thick perilla-seed kalguksu, fresh noodles in perilla oil and soy, and Sinseol-dong bibim noodles sit next to the meat on the menu. Moksal, pork neck with a soft grain and moderate fat, makes a good first cut; samgyeopsal shows a sharper contrast between lean and fat. Hangjeongsal, the jowl, follows with fine marbling and a springy chew. Thick slabs are grilled by staff who track the heat of the griddle. Pa-jeori, a sharp raw-scallion salad, resets the palate between cuts, while pickled myeongi leaves now cost extra. Among the noodles, the clam bowl is spicy, the perilla bowl is thick with ground seeds, and the oil-and-soy noodles skip soup entirely. Fried rice with doenjang jjageuli, a thick soybean-paste stew, finishes a meat meal on a hot note.