Off the main road, through a dark tunnel, up a winding road between the bare trees, lies an old house that only those who know about it know. A dimly lit yard overlaid by the shadows of persimmon trees in the moonlight feels uninviting at first sight, but you feel differently once you smell what’s cooking inside. The unmistakable smell of samgyupsal leads you inside to a small room with wood-fired, stone grills built into red clay.
You have actually walked into a well-hidden restaurant with only Jeju black pig on its menu.
Thinly-sliced, but wide strips of samgyupsal and mukeunji are brought out by the charming lady of the house, who will insist that the secret to making her delicious mukeunji is using “7일 동안 안 씻은 손”/ “hands that haven’t been washed for seven days” (역시 #손맛 😂).
Leave some room for her aromatic fried rice seasoned with liberal amounts of perilla oil and seaweed flakes. If you trek out here to visit me, I might let you know where it is.😬
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