깃뜰

About

Cozy two-floor Korean restaurant near Hongdae. Homestyle cooking.

The tables here are engineered for maximum ease. Your pork arrives pre-grilled and a staffer finishes it over charcoal while you eat banchan that taste like someone's grandmother made them this morning. It's a grilling service that began because the founder — who grew up near pig farms in Icheon — wanted to serve hometown pork without the fuss. The result is a two-story barn of a room where comedian Lee Su-ji eats regularly and where a small tractor parked by the door announces the whole countryside-in-Seoul conceit before you've ordered anything. The signature platter delivers both samgyeopsal and moksal, thick cuts with marbling over 40 percent, sliced tableside and turned until they glisten. Staff walk you through the ritual: first bite with coarse sea salt, second with meljeot fermented anchovy sauce, then everything wrapped in charcoal-grilled gim with pickled garlic stems and mustard leaf kimchi. The doenjang-jjigae, made by the team that used to run Gomi Jung in Yeonhui-dong, arrives bubbling with shepherd's purse and tastes correct with Icheon rice. Reflexively ordered beer and soju work, but the house highball menu exists if you're in the mood. Book ahead on Naver or accept a fifteen-minute wait on weekend evenings. Last order is 9:40pm sharp — staff occasionally miss tables during the warning lap, so flag someone down if you want a second round. Card only. The second floor handles private groups up to a hundred; first-floor window seats get better light.