Imonay Korean Restaurant

Sundubu Jjigae

Silky soft tofu in a deep red, anchovy-based broth that balances heat and umami, served still boiling in a stone pot with a raw egg cracked in at the table

Kimchi Jjigae

Long-fermented kimchi stewed with pork until the brine mellows and deepens, served with a full bowl of rice and banchan

Doenjang Jjigae

Fermented soybean paste stew with zucchini and tofu — earthy, savory, and the most comforting bowl on the menu for those who grew up on it

Dolsot Bibimbap

Mixed rice in a sizzling stone pot that forms a crispy rice crust along the bottom — let it sit before mixing for maximum scorched texture

Japchae

Glass noodles stir-fried with vegetables and sesame oil — a reliable banchan-adjacent side that holds up well as a standalone order

Banchan Spread

Rotating house-made side dishes — typically kimchi, seasoned spinach, and pickled vegetables — included with rice orders and notably generous for the price