Kimchi Korea House

Kimchi Jjigae

The house-fermented kimchi stew arrives furiously bubbling, deeply sour and pork-enriched with soft tofu cubes that absorb every drop of the broth

Sundubu Jjigae

Silken tofu soft-tofu stew in a gochugaru-stained broth with clams or pork; the egg cracked tableside adds richness to each spoonful

Dolsot Bibimbap

Stone-pot bibimbap with a properly developed nurungji crust on the bottom — mix quickly and get the crunch before it softens

Haemul Pajeon

Seafood and green onion pancake with a crispy, lacy perimeter and a chewy center loaded with squid and shrimp; the best way to start the meal

Bulgogi

Thinly sliced marinated beef with the classic pear-and-soy sweetness; reliable rather than revelatory, but solidly executed

Doenjang Jjigae

Fermented soybean paste stew with zucchini and tofu — earthy and funky in the best way, often overlooked in favour of the kimchi version

Japchae

Glass noodles stir-fried with vegetables and beef; a capable rendition but not the star of the menu — order the stews first