Yukjeupdang Jongno Main Branch 육즙당 종로본점

Pork aged in-house goes onto a charcoal grill, and staff handle the cooking at the table. Aged samgyeopsal anchors the meal, with moksal, gabrisal and hangjeongsal added to compare fat and texture, and each bite can take salt, pollack roe, salted hairtail entrails or wasabi. Hot sundubu jjigae (soft tofu stew) and cold Jinju-style milmyeon (wheat noodles in chilled broth) cover the soup-or-noodle choice.