Three generations spanning five decades have kept this restaurant in business since its opening in 1962. At the time, the iconic crispy thin-sliced bulgogi, grilled over open flames, was all it offered on the menu. The dish became so popular that the name ‘bassak bulgogi’ became patented. Today, the restaurant stands four stories high, still serving the same dish that has fed generations. Their coagulated beef blood soup with a clear beef broth is another stunner.