Yundal Ori Jeonmun Restaurant 윤달오리전문점

Raw duck goes onto a hot stone plate with whole garlic cloves, and the garlic soaks up the rendered fat until its bite turns sweet. Saeng ori gui (plain grilled duck) pairs well with seasoned bellflower root grilled right on the plate; its bitter, spicy edge cuts through the fatty skin. Ori yangnyeom jumulleok, duck in red marinade, looks fiery but stays moderately hot, and it cooks with chives, garlic and chewy rice cakes. Staff grill and stir everything at the table, then turn the leftover fat and sauce into fried rice, with scorched rice (nurungji) on the side. The dining room is roomy enough for families and larger groups.