Kayagum Korean Restaurant

Galbi (Braised Short Ribs)

Fall-off-the-bone beef short ribs in a savory-sweet soy marinade, slow-braised until the collagen melts into the sauce

Sundubu Jjigae

Silky soft tofu stew in a fiery broth with clams or pork, served bubbling in a stone pot with a raw egg cracked in tableside

Dolsot Bibimbap

Seasoned vegetables, beef, and egg over rice in a screaming-hot stone pot that forms a crunchy rice crust at the bottom

Bulgogi

Thinly sliced ribeye marinated in Asian pear and soy, wok-seared and served with glass noodles and scallions

Kimchi Jjigae

Deeply fermented kimchi stewed with pork belly until the broth turns rust-red and intensely sour — the benchmark dish for judging any Korean kitchen

Haemul Pajeon

Crispy seafood and green onion pancake with a chewy interior, best shared as a table starter with a pour of makgeolli

Japchae

Stir-fried glass noodles with shiitake mushrooms, spinach, and thin-cut beef, lightly sweet and sesame-oiled