Bueokae 부엌애

Sundubu Jjigae

Silken soft tofu in a deep red, spicy broth that retains real heat and depth — served bubbling in a stone pot with egg cracked in tableside

Doenjang Jjigae

Fermented soybean paste stew with zucchini, tofu, and mushrooms — earthy, funky, and satisfying in the way only a long-simmered Korean stew can be

Kimchi Jjigae

Well-fermented kimchi and pork braised into a punchy, sour-rich broth — the benchmark dish for any hansik kitchen's confidence level

Japchae

Glass noodles stir-fried with vegetables and egg — slightly sweet, properly chewy, served as a side or small main

Banchan Spread

Rotating house-made side dishes — kimchi, namul, pickled vegetables — replenished without being asked, which is the mark of a kitchen that takes this seriously