We sat for a few beers at "gong-cha" in the alley next to a convenience store then found a place with all-you-can-eat samgyupsal (fat back pork) for 10 bucks a head (though some of the banchan was an extra 1000 W for seconds). Still a bargain. Look at the meat, it is particularly thick, which makes it, as Max pointed out, crispy on the outside and juicy on the inside, if cooked properly.
And, here's the most unusual thing: a relatively common thing in restaurants in the West, and an occasional thing in Western restaurants in the East, but the four of us agreed we'd never seen the massive pepper grinder shtick in a Korean restaurant!
We went to a batting cage for a bit after dinner, and I have to say that while I was no Baroombah, I made contact 80% of the time--the new lenses are definitely working!