Description
You can get the short ribs and belly pork if you want, and there is always one table piled with loops of raw intestines, but duck is clearly the star.
I assumed that you were supposed to treat the duck as you would any other Korean barbecue, smearing it with yellow bean paste or chile and folding it into a leaf, or dipping it into salt as one might a bit of grilled pork belly. I was also wrong - apparently you are supposed to add a few slivers of marinated onion and strands of julienned pickled radish to the chopped, dressed lettuce on the table, garnishing with the duck, sprinkling on a few strands of sliced Korean leek, constructing a kind of duck salad where the main ingredient magically replenishes itself from the grill.
