Oeyang-Gan

Oeyanggan is a meat restaurant in Sadang, Seoul, serving beef offcuts with pen shell adductor and aged kimchi samhap. It grills chadolbagi, chimasal, and buchaesal on a gas griddle at the table, and the aged kimchi is fermented for one year and two months. The restaurant opens at 3 p.m., takes no reservations, and seats guests by waiting for a numbered ticket. The space is small and loud, making conversation difficult.