Jang Su Jang

Galbi (LA-Style Short Ribs)

Cross-cut beef short ribs marinated in the house sweet-soy blend, achieving a deep caramelized char at the grill's edge that's hard to replicate at home

Bulgogi

Thinly sliced ribeye in a pear-and-soy marinade that cooks quickly and sweetly on the grill — crowd-pleasing and reliably executed

Samgyeopsal (Pork Belly)

Thick-cut uncured pork belly grilled tableside and wrapped in perilla or lettuce with a dab of ssamjang — simple and satisfying

Doenjang Jjigae

Earthy fermented soybean paste stew with tofu and vegetables, arriving in a hot stone pot as a grounding counterpoint to the richness of the grilled meats

Kimchi Jjigae

Deeply fermented kimchi braised into a brick-red broth with pork and tofu — best ordered as a table anchor against multiple rounds of grilled meat

Haemul Pajeon (Seafood Pancake)

Savory scallion and seafood pancake, crisp at the edges but often inconsistent in the seafood-to-batter ratio — good for the table, not essential

Banchan (Side Dish Spread)

A rotating selection of six to eight house-made small plates — the spinach namul and kimchi are consistently the highlights of the spread