Jongro BBQ

Beyond an unassuming street entrance and a slow elevator lies a packed, boisterous dining room built for group dining. The kitchen relies on daily deliveries of primal cuts butchered in-house and marinated to order. Table cooking is guided by overhead smoke lamps and laser thermometers, turning out beef platters, spicy squid, and cold noodles. While visitors report that the standard side dishes can be hit-or-miss, the draw is the raw ingredient quality and the high-energy environment.