"The porky, savory goodness just doesn’t end at Tong Sam Gyup Goo Yi, which is aptly named after samgyupsal (pork belly). The grilling starts off with slabs of pork belly at the top of a domed cast-iron pan (sottukong). As it cooks, the fat drips onto generous helpings of kimchi and bean sprouts laid out towards the bottom of the grill. With anything left over, you can order a fried rice with a choice of fixings like eggs, fish roe, and spam. In true Korean fashion, order the mul nengmyun — cold noodle soup in beefy broth served here in an ice bowl — as a refreshing break from the lardaceous barbecue." - Caroline Shin
Caroline Shin/Eater NY
