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"A long-running food-court stall operated for more than a decade that makes jokbal the old-fashioned way in an aromatic elixir including jujubes and ginger. For under $30 diners get both front- and hind-leg meat served chilled to a terrine-like texture, along with a highly recommended ugeoji-tang (spicy beef-broth soup with napa cabbage and glass noodles); the operator cites traditional beliefs about the dish’s skin-benefiting collagen as part of its appeal." - Euno Lee