With successful businesses built around traditional liquor and noodle soups, the owner chef now ventures into tteokgalbi at Songheonjip. Thick, charcoal grilled patties are smoky and juicy with rice, accompanied by delicate banchan and a rich doenjang jjigae. Set in a renovated two story home with 1990s charm, dishes are served on low tables for a homey yet hearty dining experience. Shoe-off required when entering the room.