Bang Ga Nae is known for its black goat.
At lunch, find it in tukbaegi, a crowded soup with Napa cabbage, scallions and black sesame seeds. But don’t spoon it all down. Take your time; use the chopsticks to dunk the goat into a scallion-decked gochujang and pepper paste drizzled with sesame oil that’s savory, a little sweet, with pop and warmth.
For a nighttime meal in this tiny house of a restaurant, there’s the more extravagant three-course option: boiled goat cut off of the bone and placed over long strands of scallions sitting above a fire. Next: a goat stew, not totally unlike the lunchtime version, but this one is a bit more spicy with tangles of watercress. To finish: a tin of kimchi fried rice flipped around a pan with fishy flakes of seaweed. • 6499 Little River Turnpike, Alexandria