Daol Korean Restaurant

Sundubu Jjigae

Silky soft tofu in a deeply spiced broth that arrives still bubbling — the kind of stew that tastes like it's been going for hours

Bibimbap

Mixed rice bowl with well-seasoned vegetables and a properly fried egg, elevated by house-made gochujang that has real depth

Doenjang Jjigae

Fermented soybean paste stew with tofu and vegetables — earthy, pungent, and the truest test of a Korean kitchen's pantry

Banchan (side dishes)

A rotating spread of fermented and seasoned vegetables — the kimchi and seasoned spinach in particular are house-made and noticeably better than average