Bornga might be one of the busiest grill houses in town, drawing crowds for the combination of whip-smart service, thumping atmosphere and quality meats. That and the tteokgalbi, marinated wagyu rib mixed with rice cakes and grilled, a tender and sweet introduction before the charcoal grill takes centre stage.

Signature woo samgyeop equals marinated brisket that sizzles almost instantly over fire, its fat best cut with spring onion and sweet-spicy ssamjang. Wagyu scotch fillet is leaner and beefier – wrap it in the perilla from a bountiful platter of leaves (with unlimited refills) to rein in the flavour, then finish with fatty pork jowl, drawing on bottomless kimchi to cut the richness.

Service is quick and attentive, with grill pans replaced often and waitstaff ready to step in to lend a hand with cooking. Keen to K-BBQ in the city? This is where to do it.

Must-order dish: Woo samgyeop

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