Gyodong Restaurant

Doenjang Jjigae

Fermented soybean paste stew with tofu and vegetables — earthy, deeply savory, and served bubbling at the table in a stone pot

Sundubu Jjigae

Silky soft tofu stew in a spiced broth — the tofu here achieves a custard-like texture that separates the good versions from the great

Haemul Pajeon

Seafood and scallion pancake with a crispy, lacy exterior and a generous filling — a reliable benchmark dish for any Korean kitchen

Bibimbap

Mixed rice bowl with vegetables, egg, and gochujang — a well-executed version of the Korean canon, served with proper stone-pot char when ordered dolsot

Banchan

The rotating array of small side dishes — kimchi, spinach, fishcake — signal the kitchen's commitment; better than average for a casual spot