This sticky-table Korean dive does a rather spectacular version of pork-neck soup, simmered until the meat has turned almost to jelly and thickened with a brick-red puree of chiles - if you weren't nursing a hair-of-the-dog shot of soju, you might almost mistake it for a Oaxacan mole colorado. The crunchy, sticky grilled pork ribs are not sad to eat either.
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