Yurae Hoegwan 유래회관

The menu says saeng deungsim, fresh sirloin, but the beef is wet-aged, and it goes onto a cast-iron plate just long enough to brown the surface. Eating the tenderloin first and moving to the sirloin takes the meal from fine-grained lean meat to richer marbling. Once the meat is gone, kkakdugi bokkeumbap, fried rice with cubed radish kimchi, picks up the beef juices left on the plate, while doenjang guksu, noodles in an anchovy and soybean paste broth, clears the palate after all that fat. The hall was lightly remodeled but keeps its old-school look, and its size works for family dinners and group gatherings.