Last weekend, Mr. Son took me out for dog. As it turns out, the best dog restaurant is located across the street from me. We met there and were seated. The dog was already out on the table. Traditionally, dog is prepared in two ways. For lunch, leaner sections of meat are eaten in a soup. For dinner, which is what was in front of us, dog is served in thin slices. The slices are taken from the outside of the dog, with the outer layer of fat and skin left in tact. Koreans are very fond of fat, and it is not uncommon, when eating meat, for a dish to be more fat than meat. In the case of dog, the hair is removed by letting it burn off during the cooking. This leaves little follicles in the outer layers of fat, and it also gives the meat a certain odor. To help fight the odor, the dog slices are arranged around a crock of dog soup that is kept at a boil throughout the meal. You eat the dog slices with vegetables that get added to the soup. These include green onions, mushrooms, and sesame leaves. My guess is that, between the vegetables, the soup vapor, and all of the chili pastes that come with any Korean meal, the burned dog hair smell is blocked out.
I ate about half of the plate of dog, along with the dog soup, and some dog kidney and liver. It was not bad, but I'd say, it is an acquired taste.