Yugtanjib

Yuktanjip in Seoul’s Banghak-dong serves samgyeopsal (pork belly) and charcoal-grilled meat, with thick-cut frozen samgyeopsal (pork belly) as its specialty. Iberico galbisal, makchang, pork skin, and mul-naengmyeon (cold noodles) are cooked over charcoal. Samgyeopsal (pork belly) is served in 150-gram portions. Diners finish with pork skin and mul-naengmyeon (cold noodles), and staff service is brusque.