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John Yu and his family run what is quite possibly the most under-the-radar Korean BBQ in the city—once inside the sleepy dining room, you’ll wonder if you’re in the right place. You are, but to enjoy the BBQ pork kalbi, pork belly, pork intestines, kalbi and grilled eel known as jang uh gui, go outside and around to the back door. There, you’ll find a tent with the characters for Majang Dong, the Seoul neighborhood the restaurant is named for (come wintertime, it’s enclosed and heated). Grab a seat on a pink plastic stool and order the dak ddong jjip, spicy fried chicken gizzards that call to mind a far crispier, far spicier General Tso’s. And like at all good backyard BBQs, the food is cooked over hardwood embers.