Kunjip

Sundubu Jjigae

Silky soft tofu submerged in a fiery, iron-red broth that packs genuine heat without losing depth

Galbi

Flanken-cut short ribs marinated in a soy-pear sauce that caramelizes nicely over the table grill

Bulgogi

Thinly shaved ribeye in a sweet-savory marinade — solid rendition, good for sharing with rice

Bibimbap

Comes out in a scorching dolsot bowl, with a proper crispy rice crust forming at the bottom if you leave it alone

Haemul Pajeon

Thick seafood and scallion pancake, crispy-edged and chewy in the center — best shared as a starter

Doenjang Jjigae

Earthy, funky fermented soybean paste stew with tofu and vegetables — understated but deeply satisfying

Japchae

Glass noodles stir-fried with vegetables and beef in a sesame-soy glaze — reliably executed here