Mit Today

Mit Today in Noryangjin serves pasta that changes every month at lunch, and at dinner it serves samgyeopsal and beef like a steak restaurant. The kitchen par-cooks the meat and brings it out on a hot stone plate, with yeontae highballs and appetizers alongside. The meat arrives 80 to 90 percent cooked, so salchisal can be eaten right away while pork jowl and samgyeopsal need a short additional turn on the stone plate. The flower crab ramyeon has relatively little broth.