The meat is called chadolbagi and cooks quickly since it is cut so thinly. It tastes great and all you have to do after cooking it is to dip it in either sesame oil or samjang (the red paste). What we got unexpectedly as one of our sidedishes was the soup. Named seonjiguk, it has coagulated chunks of blood in it. I was pretty hesitant and expected it to resemble the taste you get with a bloody nose. However, it tasted fine and there wasn't any sort of funky taste about it.
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